strawberry pie

Strawberries are one of the fruits that give the most play in the kitchen. Sweet and juicy, without a doubt a great companion to cakes. For this reason, before the end of the season, Carmen ( Yerbabuena en la Cocina ) brings us an easy and delicious strawberry cake: a strawberry pie, with its shortcrust pastry and the strawberry filling that combine so well. Enjoy it!

I have always been very sweet. I remember when I was a child and I saw these pies stuffed with strawberries or any other fruit in some American western movies or series; My eyes would go to them and my childish mind imagined that they must be the most delicious thing in the world, so much so that I could almost feel the aroma perfuming every corner of the house.

Many years later... I confess that every time I prepare this type of cake, when I take it out of the oven, my mind transports me back to those moments and I almost feel like the protagonists of those movies that I liked so much.

To give that traditional touch to the cakes, nothing better than the beautiful ceramic designs of the Emile Henry molds . I like them so much that whenever I can I make them protagonists on my table: they are ideal for this type of preparation in which it is not necessary to unmold and they always surprise with their beauty.

Do you dare to feel the same as me? Let's go for the recipe.

ingredients _

For the shortcrust pastry:

• 500g of pastry flour
• 250g cold butter
• 120g of beaten egg
• 5g of salt
• 2 tablespoons of sugar
• 60ml ice water

For the filling:

• 1kg of strawberries
• 100g of sugar
• 1 teaspoon Nomu vanilla extract
• 1 teaspoon of Cornstarch
• 100ml of water
• The juice of half a lemon

To decorate:

• 1 beaten egg
• Brown sugar for dusting

Elaboration

1. We start by preparing the filling. To do this, we put the strawberries in a saucepan with the sugar and vanilla and bring to a boil until they begin to release liquid and soften.
2. In a bowl , put the water with the lemon juice and dissolve the cornstarch in it.
3. Pour the contents of the bowl over the strawberries and stir to prevent lumps from forming, cook for a couple of minutes until thick and let cool.
4. To prepare the shortcrust pastry, we put all the ingredients in a bowl or food processor and blend the ingredients until they look like little peas.
5. Turn over on the table and join the dough with small touches forming a ball, wrap in film and store in the fridge for half an hour.
6. Remove and divide the dough in two. Roll out each part with a rolling pin , forming two discs about 3mm thick, helping us with a little flour and baking paper to prevent the dough from sticking. We keep in the fridge for a few minutes.
7. We place the base of the dough in the mold and refrigerate again while we prepare the lattice, cutting strips to our liking the size we prefer with a pasta cutter . We keep the lattice strips for a few minutes in the fridge to make it easier to handle.
8. Preheat the oven to 180º.
9. Take the mold with the dough out of the fridge and pour the filling. We smooth and carefully form the trellis and decorate to our liking. Brush with egg and sprinkle with brown sugar.
10. We bake around 50 minutes at 180º.
11. Once baked, let it warm and present in the mold directly to the table.

Emile Henry tall ceramic mold and Joseph&Joseph wooden rolling pin.

Grades:

• To prepare the filling, especially when it comes to fruits that release a lot of liquid like strawberries, I like to cook them beforehand so that they release the excess and add the cornstarch while they cook on the fire, to avoid the taste of raw flour and the lumps that could form.
• The broken dough does not entail any difficulty, you just have to be especially careful not to handle it excessively. At no time do you have to knead it, it's just about joining the ingredients.

Emile Henry tall ceramic mold and Le Creuset iron saucepan

I hope you are encouraged to prepare this strawberry pie, it is delicious! See you soon.