It’s a very pleasant feeling when you pick berries in the forest, and then bake a pie with them. They are the best pies in the world. I love berry pies, and this time I decide to cook pie with wild strawberries. And it was very tasty. But still remains, the best for me is blueberry pie, and I will share it with you, but later)
Pie with Wild Strawberries
(24 cm in diameter pie) SHORTCRUST PASTRY: 250g all-purpose flour 125g very cold unsalted butter, cut into cubes 1 big egg 5-6 tbsp ice water 75 g sugar 1/2 teaspoon salt FILLING: 800 g washed and-dried wild strawberries 1/2 tbsp. sugar 2-3 tablespoons cornstarch 3 tbsp almond flour juice of half a lemon
As you probably noticed, pate brisee is one of my favourites. It’s denser than shortcrust, doesn’t crumble, and if you kneaded it well, it will exfoliate gently, that I really like in a berry pies and tarts. I wrote some general rules for pate brisee:
– Butter must be very cold. I always keep one pack of butter in the freezer. You can put it for a few hours before cooking. Water must be icy also. Before cooking, place it in the fridge for one hour too.
– So, the hands worm up the dough, butter begins to melt and it’s not good for pate brisee. So, if you are unsure how fast you can knead the dough, I advise you to do it in nylon gloves, so you will have a few extra minutes to mix the dough, because your hands will not be so hot.
Preheat your oven to 200°c Sprinkle berries with sugar, cornstarch and mix gently. Drizzle with lemon juice. Remove the pan with dough from the refrigerator. Prick bottom with a fork. Sprinkle with almond flour bottom of dough. I don’t bake the dough in advance, but if I use a berry filling, I sprinkle almond flour on the bottom of dough, it will soak up the juice from the berries. Put filling into the pan. Cover pie with a strips of dough. Grease top of pie with the beaten egg and send it in the oven for 45-50 minutes, until the dough will be golden and the berries will begin to release juice. Serve warm.