Strawberry Cream Pie

You will need:

Dough:

  • 270g Flour
  • 140g Butter
  • 80g Sugar
  • 1 Egg
  • Pinch of Salt

Cream filling:

  • 150g Strawberries
  • 200g Cream
  • 5g Gelatin
  • 30g Sugar
  • 1/2 tbsp Powdered Sugar
  • 1 tbsp Water
  • 1 tbsp Lemon Juice
  • Lemon zest
  1. To begin, make the pastry.
  2. Add flour, sugar, salt, and cold butter to a blender and pulse until crumbly.
  3. Add lightly beaten egg and knead until dough forms.
  4. Form the dough into a slightly flat square, wrap in plastic wrap, and refrigerate for 1 hour.
  5. Remove the dough from the refrigerator and preheat the oven to 180°C.
  6. Roll out the dough and place it in a 20-22cm diameter baking dish.
  7. Prick the bottom of the dough with a fork.
  8. Cover the surface with parchment paper and weigh it down with dried beans or any other available baking form (smaller size).
  9. Bake for 20-25 minutes.
  10. Remove the beans or form and bake for an additional 9 minutes.
  11. Remove the pastry base from the oven and let it cool.
  12. Soak gelatin in cold water and set aside for 10 minutes.
  13. Cut the strawberries into pieces and place them in a saucepan with sugar, lemon juice, zest, and water.
  14. Cook for 8-9 minutes, then blend until smooth.
  15. Squeeze the gelatin to remove excess water and add it to the sauce.
  16. Whip the cream and powdered sugar until soft and fluffy.
  17. Add the cooled sauce and gently fold it in with a silicone spatula using a top-to-bottom motion.
  18. Pour the filling into the pastry shell and refrigerate for at least 2 hours.
  19. Decorate with strawberries and serve
Total
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