Strawberry Pie with Shortcrust Pastry
Baking and Desserts • European
Description
Prepare the dough twice — for the base and for the hearts. You can use any filling (the recipe called for strawberries, but I used black currants).
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Chicken Egg 1 piece
- Baking Powder a pinch
- Salt a pinch
- Freeze-dried strawberry powder 15 oz
- Sugar 5 oz
- Red Grape Juice 0 fl oz
- Starch film 2 tablespoons
Step-by-Step Guide
Step 1
For the dough: mix flour, sugar, baking powder, and salt. Cut the butter into pieces. Add to the flour.
Step 2
Mix quickly until it forms a crumbly texture.
Step 3
Lightly beat the egg and add it to the crumb mixture. Knead the dough.
Step 4
Knead the second portion of dough as well. Wrap both doughs in plastic wrap and refrigerate for 30 minutes.
Step 5
Remove the dough from the refrigerator. Cut a third off one of the portions and mix it with the remaining dough. This dough will be for the base, while the smaller piece will be for the hearts.
Step 6
Wrap the smaller piece in plastic wrap and return it to the refrigerator. Shape the larger piece into the base for the pie. I used a 28 cm springform pan. Refrigerate for another 30 minutes.
Step 7
For the filling, place the strawberries (frozen) in a pot. Add sugar. Pour in the juice. Cook over medium heat for 10 minutes, stirring occasionally.
Step 8
Dissolve the starch in 50 ml of juice.
Step 9
Pour it in a thin stream into the strawberries. If there is too much liquid in the strawberries before adding the starch, drain some off, but do not drain it all. Reduce the heat and cook for another 7–10 minutes until the filling thickens. Stir constantly! Allow the filling to cool completely.
Step 10
Remove the springform pan with the base from the refrigerator. Spread the filling over it.
Step 11
Roll out the remaining piece of dough and use a heart-shaped cutter to make hearts. Decorate the pie with the hearts, layering one heart on top of another in a circle. Bake at 345°F for 25–30 minutes.
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