Open shortcrust pastry pie with strawberries
0
2197
Kitchen
World
Calorie content
159.2 kcal
Portions
8 port.
Cooking time
80 minutes
Proteins *
4.9 gr.
Fats *
10.6 gr.
Carbohydrates*
23.6 gr.
The recipe for an open pie made from shortcrust pastry with strawberries will teach you how to use the stock of frozen berries with benefit, because it is not very tasty to eat thawed watery strawberries. And in combination with shortcrust pastry and creamy filling, you will get an excellent dessert for a family tea party.
Ingredients
Cooking process
Make shortbread dough. Combine dry ingredients - sugar, sifted flour and baking powder in a deep bowl. Grate cold butter on a coarse grater. Many professionals advise holding the butter in the freezer for 30-60 minutes before preparing the shortcrust pastry. This simple manipulation will make the dough more crunchy and crumbly. Rub dry ingredients and oil into palms. You should have a crumb, which then needs to be collected into a lump and kneaded until elastic.
Transfer the finished dough to a baking dish (it is desirable that it be detachable, this will subsequently facilitate the process of removing the cake) and evenly distribute over the entire surface, forming sides with a height of 2-3 cm. Make several punctures with a fork. You can also cover the crust with parchment and sprinkle a load (such as beans) on top. This will help prevent the sand base from warping when baking. Place the mold with a sand base in an oven preheated to 180 ° C for 10 minutes. Then remove and let the base cool completely without removing it from the mold.
Bon Appetit!