Fragrant strawberry pie

Ingredients

The dough

300 grams (2 1/2 cups) flour
200 grams (7 ounces) cold butter
20 grams (1 1/2 tablespoons) sugar
pinch of salt
2 egg yolks
60 milliliters (1/4 cup) ice cold water

The filling

640 grams (4 cups) strawberries
200 grams (1 cup) sugar
25 grams (3 tablespoons) cornstarch
1 teaspoon orange zest
pinch of salt

Equipment

Mixer with Paddle Attachment
This is essential for creating that perfect crumbly dough texture. If you don't have a mixer, you can use a food processor or even your hands, albeit it takes a bit more effort.
Cake Tin (18-20cm | 7.09-7.79 inch)
A springform pan works great for easy removal, but a regular cake tin will do. Don't forget to grease it well!
Rolling Pin
For rolling out your dough evenly. If you don't have one, any cylindrical object like a wine bottle can substitute in a pinch.
Fork
Useful for pricking the dough to let steam escape and prevent it from puffing up during baking.

Instructions

Step 1

1. Place the flour, sugar, and salt in a mixer bowl. Add cold butter cubes, and grind into crumbs using a paddle attachment. Ensure the butter remains cold to achieve a flaky dough. Then pour in the water mixed with the egg yolks, and mix until the flour is moistened.

Step 2

2. Gather the dough into a ball, wrap it in plastic film, and refrigerate for at least an hour. Chilling the dough makes it easier to work with and improves texture.

Step 3

3. Grease a cake tin (18-20 cm | 7.09-7.79 inch) with butter and sprinkle with flour.

Step 4

4. Roll out half of the dough on a floured surface into a circle according to the size of the mold.

Step 5

5. Line the bottom of the cake tin, forming the sides and edges of the cake, and refrigerate for 30 minutes. Chilling helps the dough hold its shape during baking.

Step 6

6. Prick the dough with a fork, and bake the base at 356°F (180°C) until golden brown, about 15 minutes. Allow the baked base to cool completely.

Step 7

7. Mix the strawberries with sugar, cornstarch, orange zest, and a pinch of salt, and let it sit for 15 minutes to extract juice.

Step 8

8. Roll out the second half of the dough for the pie crust.

Step 9

9. Put the filling on the baked base along with all the juice, cover with another layer of dough on top, pinch the edges, and brush the surface with an egg wash. Egg wash gives the crust a beautiful golden color.

Step 10

10. Make cuts so the steam can escape during baking, and sprinkle the pie with sugar.

Step 11

11. Bake at 356°F (180°C) for about 40 minutes until the crust is golden brown, and the filling starts to bubble. Check the pie after 30 minutes to avoid overbaking. Allow the pie to cool completely for the filling to set.

Servings

✨ ***Pair your strawberry-filled pastry with a scoop of vanilla ice cream!*** The creamy sweetness complements the tartness of the strawberries perfectly, creating a blissful dessert experience. 🍓🍨

***Why not transform your pastry into a morning delight?*** Serve it alongside a hot cup of coffee or refreshing minted tea for an energizing breakfast. The contrast of warm beverage and cool pastry is just divine! ☕🍰

If you're feeling adventurous, try pairing it with a dollop of whipped cream and a sprinkle of mint leaves for an added layer of freshness. 🌿 The soft creaminess mixes delightfully with the buttery crust and juicy filling, making each bite pure heaven. 😋

Variations

💫 ***Gluten-Free Option:*** Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure your baking powder is also gluten-free to keep it safe for those with sensitivities. 🌾🚫

💫 ***Vegan Option:*** Swap out the butter for vegan margarine and the egg yolk for a flax egg (mix 1 tbsp ground flaxseed with 2.5 tbsp water). Your pastry will still be deliciously flaky and tender, fit for any plant-based diet. 🌱💕

Faq

Why is my dough too sticky?
If your dough is too sticky, it might be because the butter wasn't cold enough or you added too much water. Make sure your butter is chilled, and gradually add water until the dough just comes together.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to a month. Just thaw it overnight in the fridge before using.
How do I know when the pastry is done baking?
The crust should be golden brown and the filling should be bubbling. If unsure, use a thermometer to check that the filling has reached at least 200°F (93°C).
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to prevent excess liquid from making your filling too runny.
How can I make my pastry extra flaky?
Keep your ingredients cold and avoid overworking the dough. Cold butter creates steam pockets as it melts, resulting in flakier layers.
Can I add other fruits to the filling?
Certainly! Mixed berries, rhubarb, or even apples can be wonderful additions. Just adjust the sugar and cornstarch quantities accordingly to balance the flavors and thickness.