Kefir Strawberry Pie

Be sure to prepare a pie with this juicy aromatic berry during the strawberry harvest. It doesn't take much time to cook. And if you knead the dough with a mixer, then the hassle is even less. A slice of this homemade pie will successfully complete your dinner and will be perfect for an afternoon snack. To appreciate the contrast between the airy texture of the dough and the moist, juicy berries, let the pie cool completely before serving.

Kefir pies are good because the dough for them is quickly kneaded, baked well and rises noticeably. The crust comes out porous and slightly damp, and the crust is soft and ruddy. To "refine" the taste of such a cake and make it more interesting, add strawberries. It is not always possible to use fresh berries; frozen ones are also perfect. Just before adding them to the dough, defrost them and merge the released juice.

Knead the dough for the pie on kefir - it turns out to be medium in density and gives a medium-porous crumb. We will use strawberries and cottage cheese as a filling. Add orange zest for flavoring. The baked goods are tender, with a moist texture and a pleasant citrus scent. If the strawberries are frozen, then before adding to the dough, be sure to let them completely defrost and drain all the juice.

Jellied berry pies are good because they are quick and easy to prepare. Perhaps the main point in dough preparation is the use of a mixer. Effortlessly, this kitchen helper will whip up an airy egg base and knead it into a smooth dough.The mass will only have to be poured into a mold and laid on top of the berries. We recommend that the finished cake cool well before serving. In a hot and warm cake, the crumb is still too moist and sticky, but after cooling down, the baked goods stabilize and show their porosity and airiness along with juiciness.

Strawberry pies are especially juicy - when baked, the berry releases moisture, which makes the baking so special. When kneading the dough, it is important to take into account the increased juiciness of the berry and introduce enough fats into the composition. They will provide the dough with a certain density, friability and will not allow the product to get wet. We suggest making a strawberry jellied pie that will rise, remain loose, and the strawberries will show all their juicy charm at the same time.