Strawberry pie

Category: Confectionery
Strawberry pie

Ingredients

Flour / s 200 g
Butter (chilled) 100 g
Sugar 1 tbsp. l.
Egg 1 PC.
For filling:
Sour cream, 15-20% fat 300 g
Sugar 150 g
Vanilla sugar 10 g
Eggs 3 pcs.
Flour 3 tbsp. l.
Strawberry 500 g

Cooking method

  • Put the flour in a deep bowl, add pieces of chilled butter and thoroughly mash the pieces of butter with flour until crumbs form (you can chop with a knife or grind with a blender). Add sugar and egg, mix thoroughly.
  • Then join the dough into a ball, kneading it.
  • Wrap the dough in plastic wrap and put in the refrigerator for 30 minutes.
  • At this time, we are preparing the sour cream filling.
  • Add sugar with vanilla sugar to sour cream, mix well. Add eggs and flour and mix the mixture thoroughly, beating a little until smooth.
  • Wash and dry the strawberries beforehand.
  • Cut into two pieces.
  • Put the chilled dough in a split mold (I have a diameter of 25 cm) and distribute it over the bottom of the mold and the sides about 2 cm high. Put the strawberries on the dough and pour over the sour cream filling.
  • Preheat the oven to 180 degrees and bake until the dough is ready and pouring.
  • It took me 1 hour 15 minutes. Depends on the oven.
  • Bon Appetit!

The dish is designed for

6-8 servings

Time for preparing:

2 hours

Note

STRAWBERRY, musky strawberry, fruits of an evergreen perennial herb 15-40 cm high with large bluish-green trifoliate leaves and white flowers below. Small egg-shaped or spherical berries, narrowed at the base, white, greenish-white, reddening only on the side, with delicate white, sweet, spicy pulp with a specific aroma, which is difficult to separate from the receptacle. Distributed in Europe. Grows in forests, forest parks, usually in shady places. Introduced into culture.

Grown in France, Italy, Great Britain, Germany, Russia.

The most famous varieties are Shpanka and Milanskaya. Strawberries have not yet received industrial value due to the low yield of relatively small and non-transportable fruits. For amateur gardeners, the strawberry-strawberry hybrid Nesterka (bred at the Belarusian Research Institute of Potato and Fruit and Vegetable Growing) with large red aromatic fruits is of great interest. Strawberry fruits contain many organic acids, tannins and dyes, 30 mg% vitamin C, vitamins Bi, B2, Be, E, PP, carotene. Fresh strawberries are used for making jam and confectionery. Strawberries are often incorrectly called garden strawberries.




The recipe was borrowed from here:

| Alexandra |
Om-Nom-nom! 🔗
How I love your pies !!! Miracle! 🔗
Svetlanaur
Thanks Alexandra! The pie is really delicious! Try it, you won't regret it.
Galina Byko
Sveta, thanks for the cake!
Delicious, photo after me.
Svetlanaur
Galina, I am very glad that I liked the cake! Thanks for the feedback, I will wait for the photo!
Galina Byko
Strawberry pie[/ Url
Here is such a piece left
The strawberries were thawed, but still delicious!
Sveta, thanks again!
Olesya425
Sveta, thanks for the recipe! Very very. No. Not this way. Very, very, very TASTY !!!! I have baked your recipe five times already. The strawberries are over, the children asked to bake with kiwi. Also very tasty. And also: serve this cake warm with a scoop of ice cream deliciously. My children use almost all warm pies this way. Thanks again for the recipe.
Svetlanaur
Check mark, thank you very much for the photo, what a delicious piece! At first I also wanted to freeze strawberries, but then I decided to eat fresh, stock up on more vitamins for the winter.

Olesyahow glad I am that you and your kids liked the pie! I also baked it many times while there were strawberries, delicious and without zamrochek. And you're right, it really can be baked with any filling. And for a tip with ice cream Thank youyou will need to try.
Scops owl
Svetlana Very tasty, I liked the pie, thanks
Strawberry pie

Svetlanaur
Larissa, very glad that I liked the cake! Thanks for the report!
Mikalaevich
Wonderful cake and very easy to make! And I used frozen raspberries for the filling. I just drained the excess juice.

Strawberry pie

Strawberry pie

Svetlanaur
Mikalaevich, thanks for the tip! I'm glad the cake tasted good. Bake to your health! Happy New Year to you and your family!
Albina
I look at the pictures and salivate: such delicious strawberry pies
Svetlanaur
You're right, Albina, they are delicious! Try it!
Mikalaevich
Svetlanaur, I just here made the second pie and came to the conclusion that the dough does not suit this pie at all. Unsweetened, incomprehensible taste, harsh.
I found a shortbread dough recipe on this site, made it and, as they say, the cake tastes the most
If you feel like experimenting, try recipe # 2 for shortcrust pastry from this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3024.0
And one more observation, but this probably applies more to my oven - it is best to keep the temperature exactly 180 degrees and the oven in the middle, otherwise the filling inflates and it burns. As an experiment I made with black currant and black currant + raspberry. The recipe is truly universal
Albina
Mikalaevich, the person just shared his experience Nobody claims that everyone should like it. For example, I realized for myself that I am not delighted with charlotte, but I can eat it. And I prefer to put yeast dough, cut a lot of apples. And bake a pie. Fuss more than a charlotte. But I'm not saying that charlotte is bad
Mikalaevich
And I don't blame anyone. I tried, doubted, found another option and offered it. If the author likes the topic, I will only be glad.
Svetlanaur
Mikalaevich, but after all, everyone has their own taste, someone loves sweets, and someone less. Customize to your taste. My family is just right. And the dough is crumbly, not tough. So that everything is in your hands.
Mikalaevich
The author of course will be unhappy, but I will fit in again
I here once again found out that our Russian factory sour cream, at least the one that came across to me in stores, has bullshit and junk (a new village, yummy, and I take not the cheapest and carefully look at the composition). When using our sour cream, the sour cream filling of this pie tears and puffs in different directions, and as a result, something dystrophically thin is obtained.
And the best result, oddly enough, turned out on the Belarusian sour cream (Milava, Malochny Gastsinets) and Shaturskaya (Produced in the city of Shatura, Moscow region, but you will not find this in Moscow and Russia). The pouring rises evenly during baking, a thick layer is obtained and settles evenly after baking. Happy baking
I will not fit in anymore

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