Layered pie with strawberries
6 servings
75 minutes
Strawberry layered pie is the embodiment of tenderness and summer in one dessert. The origins of this recipe trace back to European cuisine, where juicy berries perfectly complement crispy dough. In this version of the classic pie, strawberries are paired with blueberries, creating a vibrant fruit duet with a subtle tartness and sweetness. The crispy golden crust encases a juicy, aromatic filling. This pie is perfect for cozy family tea times as well as festive treats. Serving it warm with ice cream allows you to enjoy the contrast of textures and flavors, while the chilled pie reveals the richness of the berry filling. Each spoonful is a sip of summer sunshine captured in flaky layers of dough.
1
Mix the berries well with starch and sugar, and let sit for half an hour while the oven heats up.
- Wild strawberry: 600 g
- Blueberry: 200 g
- Sugar: 1 glass
- Cornstarch: 3 tablespoons
2
Roll out half of the dough into a large circle and place it in a form with edges. Cut the remaining half into strips.
3
Mix the filling again, place it in the prepared dough form. Lay the strips on top in a cross pattern. Brush with milk and sprinkle a little sugar.
- Puff pastry: 500 g
- Milk: to taste
- Sugar: 1 glass
4
Bake for about an hour. It's important to take it out on time before the filling starts to boil and bubble. If the leaking juice doesn't bother you, it can be served immediately with ice cream. Or wait a few hours until the filling sets.
