Strawberry Pie on Tasty Blog

      Preparation recipe:

      Source: https://www.vkusnyblog.com/recipe/strawberry-pie/

      Ingredient notes:

      Strawberries. Only fresh berries are suitable for this pie. Frozen strawberries unfortunately release too much moisture and turn into porridge when baked.

      For flavor variations, you can bake this pie with raspberries, cherries, plums, peaches, apricots, or blueberries.

      Butter. You can use butter with 72% fat content or higher. It should be at room temperature, soft but not melted—so you can beat it with sugar. I recommend against substituting margarine—as it imparts an off-flavor that spoils the whole.

      Eggs. The size of the egg should be medium, C-1 or M—about 55 grams by weight. For best dough consistency, use eggs at room temperature.

      Flour. Regular flour—high-grade with about 10 grams of protein per 100 grams.

      Sugar. Use regular white sugar. It’s better if it’s fine—so the crystals dissolve more quickly and thoroughly in the dough.

      Milk. Fat content doesn’t matter in this case.

      Proceeding to the preparation:

      Sift flour with salt and baking powder.

      Cream room temperature butter with regular and vanilla sugar until creamy, about 2-3 minutes.

      Add the egg and beat again until smooth.

      Add half of the flour mixture, beat, pour in milk, beat again, then add the remaining flour and beat one last time.

      Transfer the dough to a butter-greased baking dish.

      Place sliced strawberries on top.

      Bake in a preheated oven at 180°C (356°F) for 35-40 minutes until done (test with a toothpick).

      Remove the finished pie from the pan, cool, and serve.

      Enjoy your tea!

      This strawberry pie recipe has been tested and prepared by chef Tatyana Nazaruk, author of Vkusny Blog.

      Want to thank? It’s simple!