Strawberry pie on shortcrust pastry
12 servings
60 minutes
Strawberry pie on shortcrust pastry is the embodiment of tenderness and sweetness. Its roots go back to European culinary tradition, where shortcrust pastry is valued for its crumbly texture and rich creamy flavor. The bright filling of strawberries, slightly cooked with sugar and raspberry juice, gives the pie freshness and a light tartness, creating a perfect balance of flavors. The heart shapes made from the dough not only decorate the dessert but also add a romantic charm to it, making it an excellent choice for special occasions. Strawberry pie on shortcrust can be served warm with a scoop of vanilla ice cream or chilled – this way it reveals the full depth of its berry aroma. This dessert is not just a treat but a true delight that brings people together at one table, offering moments of happiness and coziness.
1
For the test: mix flour, sugar, baking powder, and salt. Cut the butter into pieces. Add to the flour.
- Wheat flour: 250 g
- Sugar: 150 g
- Baking powder: pinch
- Salt: pinch
- Butter: 125 g
2
Mix quickly until an oily crumb forms.
3
Beat the egg slightly and add it to the crumbs. Knead the dough.
- Chicken egg: 1 piece
4
Also knead the second batch of dough. Wrap both doughs in plastic wrap and refrigerate for 30 minutes.
5
Take the dough out of the refrigerator. Cut a third from one part and mix it with the remaining dough. This dough will be for the base, and the remaining piece will be for the hearts.
6
Wrap the smaller piece in plastic wrap and put it back in the fridge. Form the larger piece into the pie base. I have a 28 cm springform. Place it in the fridge for another 30 minutes.
7
For the filling, place frozen strawberries in a pot. Add sugar. Pour in juice. Cook on medium heat for 10 minutes, stirring occasionally.
- Frozen strawberries: 400 g
- Sugar: 150 g
- Raspberry juice: 50 ml
8
Dissolve starch in 50 ml of juice.
- Raspberry juice: 50 ml
- Starch: 2 tablespoons
9
Pour in a thin stream over the strawberries. If there is too much liquid in the strawberries before adding the starch, drain some off but do not drain it all. Place on low heat and cook for another 7-10 minutes until the filling thickens. Stir constantly! Let the finished filling cool completely.
10
Take the base form out of the refrigerator and spread the filling over it.
11
Roll out the remaining dough and use a heart-shaped cutter to make hearts. Decorate the pie with the hearts, layering them in a circle. Bake at 175 degrees for 25-30 minutes.