Ingredients:
Pie Crust:
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250 g all-purpose flour
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150 g cold butter (cut into cubes)
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50 g powdered sugar
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1 egg
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1 tablespoon cold water
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A pinch of salt
Filling:
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500 g fresh strawberries
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100 g sugar
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2 tablespoons cornstarch
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1 teaspoon vanilla extract
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1 tablespoon lemon juice
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1 tablespoon butter
Additional:
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1 egg (for brushing)
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Powdered sugar for dusting
Preparation:
Preparing the Crust:
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Mixing Flour and Butter: In a large bowl, sift the flour and add a pinch of salt. Cut the cold butter into small cubes and add it to the flour. Using your fingers or a pastry cutter, mix the butter into the flour until the mixture resembles breadcrumbs.
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Adding Sugar: Add the powdered sugar and mix it in.
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Adding the Egg and Water: Make a well in the center of the mixture and add the egg and a tablespoon of cold water. Quickly mix the ingredients with a fork until they begin to come together.
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Kneading the Dough: Quickly knead the dough into a smooth ball, but be careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (preferably 1 hour).
Preparing the Filling:
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Preparing the Strawberries: Wash the fresh strawberries, remove the stems, and cut them into halves or quarters, depending on their size.
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Mixing the Filling: In a bowl, combine the strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Stir to ensure all the ingredients are evenly distributed. Let it sit for about 10 minutes to allow the strawberries to release some juice.
Assembling and Baking:
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Rolling the Dough: Take the dough out of the refrigerator and divide it into two parts (one larger for the base and one smaller for the top). Roll out the larger piece on a lightly floured surface into a circle that fits your pie dish (about 24-26 cm in diameter). Carefully transfer the rolled-out dough to the pie dish, pressing it down into the bottom and sides.
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Adding the Filling: Evenly distribute the strawberry filling over the crust. Place a small piece of butter on top of the filling.
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Covering with the Second Dough: Roll out the second piece of dough into a circle, which you can cut into strips for a lattice pattern or leave whole and make a few slits to allow steam to escape during baking. Place the rolled-out dough over the strawberry filling.
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Brushing and Baking: Seal the edges of the dough well to prevent the filling from leaking during baking. Brush the pie with a beaten egg for a nice golden shine. Preheat the oven to 180°C (350°F) and bake the pie for about 40-45 minutes, or until golden brown.
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Cooling: Once the pie is baked, remove it from the oven and allow it to cool to room temperature. You can dust it with powdered sugar before serving.
Serving:
You can serve the strawberry pie warm or cold. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
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To avoid a tough crust, be sure not to over-knead the dough and to chill it well before using.
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You can also combine strawberries with other fruits like blueberries, raspberries, or peaches for a more complex flavor.
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If the strawberries are very juicy, you can add a bit more cornstarch to prevent the filling from becoming too watery during baking.
