This pie starts with a basic pie crust……which generally includes flour, water and butter in precise proportions.
Here, I decided to have a special pastry crust: eggs, and the ratio of water and butter is different from the rule.
The original recipe calls for apples, but I decided to use the strawberries, which now can be found all year.
The cake is delicious.
The best strawberry pie.
Served plain, or with a dollop of softly whipped cream.
Recipe By Luca Montersino.
Strawberries pie
Ingredients
Special shortcrust pastry
- 3 cups + 1 tbs (385 gr) pastry flour
- ¾ of a medium whole egg – 1 oz+ ¼ oz (35 gr.)
- 10 tbs (140 gr. ) soft unsalted butter + extra for the pan
- 4 tbs + 2 tsp (70 gr. ) superfine granulated sugar
- 5 tbs + 2 tsp (70 gr.) water
- ½ tsp + ¼ tsp (7 gr. ) salt
Filling
- 22 oz (620 gr.) strawberries
- 4 tbs + ½ tsp (65 gr.) superfine granulated sugar
- 1 tbs+ 1 tsp (15 gr.) corn starch (maizena)
- 3 tsp lemon juice
Extra
- chocolate sponge or crushed cookies
- icing sugar
- melted unsalted butter to brush
Instructions
For the special shortcrust pastry
In the bowl of a stand mixer, fitted with paddle attachment, mix butter, sugar and salt.
Gradually add water and the whole egg.
Do not worry if the mixture in not combined.
Gradually add sifted flour and mix to combine for a couple of minutes.
Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk.
Wrap the discs in clingfilm and refrigerate for a couple of hours.
For the filling
Wash strawberies, drain and cu tinto cubes.
Spoon them in a bowl, add lemon juice, sugar and sifted corn starch and mix to combine.
Set aside for 5 minutes.
To assemble the cake
Heat fan oven to 325F (170°C) or 350 F (180°C).
Butter a round cake pan, 8 inch. In diameter (20 cm.).
Roll out the pie dough, gently place the rolled out dough in the pan, leaving a slight overhang.
Prick the base with a fork.
Lay a thin layer of chocolate sponge or crushed cookies on the bottom, so that the fruit juices will not moisten the crust.
Spoon the strawberries mixture into the pan.
Do not worry if the mixture seems too much…..while baking the mixture will collapse.
Roll the remaining dough in a circle, prick with a fork and lay on the fruit mixture, leaving a slight overhang.
Trim excess dough with a sharp knife, pressing the edges together to seal. flute with your fingers.
Brush the top with meled unsaltd butter and bake for 1 hour.
Let completely cool before removing from the pan.
Dust with icing sugar to serve.
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