Strawberry Pie
Easy to make and perfect with fresh strawberries pie. This recipe doesn't require using pie weights/ grains and use a simple and effective technique to avoid shrinking of pastry crust while baking
Servings: 9 inch pie
Ingredients
- 1 cup all purpose flour
- ⅓ cup confectioner's sugar icing sugar
- ⅛ tsp salt
- ½ cup unsalted butter cold and cut into pieces
Instructions
- Lightly butter a 9 inch tart pan or pie dish.
- Mix together flour, sugar and salt using a wooden spoon to combine.
- Add the butter and using your fingertips, gently mix in so that the dough starts coming together as clumps. Use minimum handling of dough.
- Transfer the dough to the prepared tart pan/ pie dish.
- Using your fingertips or back of a spoon, evenly press the pastry onto the bottom and up the sides of the pan.
- Gently pierce the bottom of the crust with the tines of the fork to prevent puffing up of pastry while baking.
- Cover the prepared crust in a cling film and place in the freezer for 15 minutes. This will help prevent the crust from shrinking while baking.
- Pre-heat the oven to 220 °C and place rack in the center of the oven.
- Place the tart pan onto a larger baking sheet and bake until golden brown, about 15 minutes.
- Remove from oven and place on a wire rack to cool.
- Once the pastry crust cools down, pour the prepared filling or store bought filling.
- Wrap the pie in cling film and refrigerate for 3 hours or over night.
- Serve chilled with a scoop of ice-cream or dollop of whipped cream.
Notes
- Source: Joy of Baking
- If like me, your crust doesnt brown well after minutes, reduce the temperature to 200 C and bake for another 10 minutes. Then switch off the oven and open the oven-door to allow the steam to escape for few minutes. Then close the door and let the crust brown inside till the oven cools down.
- You can use store bought-filling or prepare filling from here. Substitute cherries with any fruit.