Strawberry pie with streusel
8 servings
120 minutes
Strawberry pie with streusel is a combination of tender shortcrust pastry, juicy fruit filling, and crunchy topping. The recipe's origins trace back to European baking traditions where streusel was used to add a special flavor and texture to desserts. The pie has a rich, sweet taste with the refreshing tartness of strawberries and citrus notes of orange. The crunchy streusel complements the softness of the filling, creating a harmonious blend of textures. Perfect for cozy tea time, it pairs well with vanilla ice cream or cream. With its simple recipe, it's easy to make at home, and the aroma of fresh baking fills the home with warmth and comfort.
1
Thoroughly mix 100 grams of cold butter with 50 grams of sugar, 1 teaspoon of vanilla sugar, and 1 egg. Add 1 cup of flour, quickly knead the shortcrust dough, roll it into a ball, wrap it in plastic wrap, and refrigerate. Ideally for 1 hour.
- Butter: 200 g
- Sugar: 300 g
- Vanilla sugar: 2 teaspoons
- Chicken egg: 2 pieces
- Wheat flour: 2.5 glasss
2
Mix the remaining 100 grams of butter with 150 grams of sugar, vanilla, and an egg in the same way. Add 1.5 cups of flour to get a crumbly mixture known as streusel. Also, place it in the fridge for about one and a half to two hours (during this time, you will do the other preparations for the pie).
- Butter: 200 g
- Sugar: 300 g
- Vanilla sugar: 2 teaspoons
- Chicken egg: 2 pieces
- Wheat flour: 2.5 glasss
3
Squeeze juice from the orange and grate the zest. Mix strawberries cut in half (or quarters if very large) with 100 grams of sugar, 1 tablespoon of zest, 2 tablespoons of orange juice, and 100 grams of starch. Let it sit for half an hour.
- Oranges: 1 piece
- Strawberry: 1 kg
- Sugar: 300 g
- Oranges: 1 piece
- Potato starch: 100 g
4
Take the first part of the dough out of the fridge. Roll it into a circle about 30 cm in diameter and place it in a greased tart pan. Prick the dough with a fork in a dozen places and put it in an oven preheated to 200 degrees for 7-10 minutes (the dough should not brown but should set and stop being sticky). For perfect results, you can use parchment paper and ceramic baking beans, but I usually manage without them.
- Butter: 200 g
5
Pour the strawberry filling onto the partially baked crust, evenly distribute the crumb topping, and send it to the oven for about 40 minutes. The signs of the pie being ready are a golden color and a pleasantly intoxicating aroma.
- Strawberry: 1 kg
- Wheat flour: 2.5 glasss
6
Slightly cool the finished pie, generously sprinkle with powdered sugar, and serve.
- Powdered sugar: to taste