Strawberry jam pie is the absolute essence of home comfort, where the aroma of warm berries and vanilla instantly gathers everyone in the kitchen. The secret to its popularity lies in its wonderful simplicity: a delicate milk-based dough bakes up perfectly soft, while a layer of thick jam beneath a golden streusel crumb brings back the best traditions of rustic baking. The strawberries give the dessert a signature sweetness with a slight tartness that is beautifully balanced by the neutral base. This dish is a true blank canvas for a chef, as you can confidently experiment with different flours, introducing oat or buckwheat notes to create a more intriguing and hearty texture.
An appetizing slice of homemade pie featuring a juicy berry filling and a crisp streusel topping makes for the perfect breakfast dessert.
Dough Ingredients
- 1 egg
- 200 g all-purpose flour
- 50 ml milk
- 60 g neutral vegetable oil
- 1 teaspoon baking powder
- vanillin or vanilla extract
- pinch of salt
Filling Ingredients
- 150 g strawberry varenje (whole berry jam)
- 50 g butter
- 30 g sugar
- 50 g all-purpose flour
How to Make Strawberry Jam Pie
Prepare the dough. Crack an egg into a mixing bowl and add a pinch of salt. Pour in the milk. You can also use kefir (cultured milk) or prostokvasha (fermented milk) for this recipe, but I recommend adding a pinch of baking soda to the dry ingredients in that case to neutralize the acidity.
Start preparing the pie base by combining an egg, a pinch of salt, and milk in a mixing bowl.
Whisk the egg and milk together, then pour in a neutral, flavorless vegetable oil. Stir in vanilla extract or vanillin to taste. You can also use a 50/50 blend of melted butter and vegetable oil for extra richness.
Thoroughly whisk the egg and milk mixture with vegetable oil and vanilla until perfectly smooth.
Mix the baking powder with the all-purpose flour, then fold these dry ingredients into the bowl. High-quality all-purpose flour works best, though you can substitute a portion of it with whole wheat, oat, or buckwheat flour for a rustic touch.
Fold in the flour. For a more intriguing texture, you can substitute a portion of the all-purpose flour with whole wheat flour.
Knead the dough for a few minutes. It will not be perfectly smooth, and that is absolutely fine. The key is to ensure the flour is fully incorporated with no dry patches left behind. Gather the finished dough into a ball and let it rest in the refrigerator for half an hour. Resting is crucial before baking, and you can even extend this time—the dough happily sits in the fridge for several hours.
The dough is kneaded. Now it needs to rest in the refrigerator for at least half an hour to become more pliable.
Lightly grease your cutting board with a drop of vegetable oil. Roll the dough out into a circle about one centimeter (just under half an inch) thick. Carefully transfer the dough to a shallow tart pan using your rolling pin. Gently press the dough against the sides and trim any excess overhanging the edges with a knife.
Roll out the dough and carefully transfer it into the baking pan, pressing it firmly against the edges.
Spread a generous layer of thick strawberry varenje (whole berry jam) over the dough. Keep the jam layer relatively thin, no more than one centimeter (about half an inch) thick.
Spread a thick layer of jam. The whole strawberries will give the pie a much richer and deeper flavor.
Combine the flour and granulated sugar in a separate bowl. Grate frozen butter directly into the mixture. Rub the butter into the flour and sugar with your fingertips until it resembles coarse crumbs. Sprinkle this buttery streusel evenly over the jam layer.
Evenly scatter the buttery crumb mixture over the entire surface of the jam to create a beautiful golden crust.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the pie pan on the middle rack of the hot oven. Bake for 35 to 40 minutes, or until the crumb topping and the crust turn a beautiful golden brown. Exact baking times may vary slightly depending on your oven’s unique characteristics.
The golden pie is ready! Let it cool slightly so the filling can stabilize before slicing.
To make your strawberry jam pie look like it came from a top-tier bakery, allow it to cool completely in the pan. This allows the berry filling to stabilize and prevents it from oozing when sliced. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of thick smetana (sour cream), which beautifully highlights the rich berry flavor. If you want to add a little flair next time, try mixing some ground almonds or lemon zest into the crumb topping for a noble citrus aroma and extra crunch. Leftovers keep wonderfully in an airtight container at room temperature for up to two days, retaining all their softness. Should you decide to experiment, use this exact same method with tart blackcurrant or spiced apple jam. Such bakes make a fantastic quick breakfast or a delightful treat for unexpected guests, reminding us that the most delicious things are often created from the simplest, most accessible ingredients.
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