Strawberry Pie
8 servings
80 minutes
Strawberry pie is the embodiment of summer sun and freshness in one dessert. This recipe, originating from Russian cuisine, combines tender dough with a juicy strawberry filling enriched with hints of orange and vanilla. The taste of the pie is harmonious: the sweetness of the berries is complemented by a light citrus tartness and the depth of vanilla aroma. The crispy crust, baked to a golden brown, gives the pie a special texture. This pie is perfect for cozy family tea times, festive occasions, or simply enjoying warm summer days. It can be served hot or chilled and pairs wonderfully with a scoop of vanilla ice cream or a cup of fragrant tea. Historically, it was made in village homes to enjoy seasonal berries at their most intense flavor.
1
In a food processor on pulse mode, blend the flour with butter and a teaspoon of salt until crumbly. Add 120 ml of ice water and blend again — it should form a uniform dough. Shape into a ball, divide in half, wrap both halves in plastic wrap, and refrigerate for an hour.
- Wheat flour: 480 g
- Butter: 240 g
- Coarse salt: 1.5 teaspoon
2
Preheat the oven to 220 degrees. In a bowl, mix the halved berries with the remaining salt, half a cup of sugar, cornstarch, orange juice and zest, and the contents of the vanilla pod.
- Strawberry: 1.4 kg
- Coarse salt: 1.5 teaspoon
- Sugar: 110 g
- Cornstarch: 100 g
- Orange juice: 2 tablespoons
- Orange zest: 1 tablespoon
- Vanilla pod: 1 piece
3
Roll out the dough into thin circles with a diameter of 30 cm. Use one circle to cover the bottom of a 20 cm mold and add the filling. Cut the remaining dough into rectangular strips 1 cm thick and arrange them on top in a lattice pattern, securing the edges. Brush the strips with cream and sprinkle with sugar. Bake for one hour.
- Heavy (double) cream: 2 tablespoons
- Sugar: 110 g
