Strawberry Heart Pie
8 servings
30 minutes
Strawberry heart pie is not just a dessert but a true symphony of flavors and emotions. Its roots go back to European baking traditions, where shortcrust pastry harmoniously combines with berry fillings. This pie embodies warmth and love, reflected in its shape—a heart made of golden crusts. The sweet, slightly tart filling of fresh strawberries enriched with sugar and cornstarch gives the dessert a delicate texture and rich berry flavor. A light dusting of sugar and a glossy surface created by egg yolk make it a true decoration for any festive table. The strawberry heart pie is perfect for a romantic evening, family tea time, or simply to treat yourself to something special.
1
Roll out the dough into two layers, placing one in a baking pan, either paper or foil.
- Shortcrust pastry: 500 g
2
Cut out a lot of hearts from the second layer.
3
For the filling, mix the chopped strawberries with sugar, dissolve the starch in water and bring to a boil with the strawberries until slightly thickened. Cool and place in a mold. Starting from the edge, tightly layer the hearts overlapping each other. Leave a hole in the middle. Brush with egg yolk and sprinkle with sugar, then bake at 200 degrees for 20 minutes. The crust should turn golden.
- Strawberry: 600 g
- Sugar: 0.5 glass
- Cornstarch: 3 tablespoons
- Water: 0.5 glass
- Egg yolk: 1 piece
- Sugar: 0.5 glass