Welcome the taste of summer with this exquisite Strawberry Pie on a delicate shortcrust pastry! There's nothing quite like the flavor of fresh, ripe strawberries, and this recipe elevates them to a new level. We'll guide you through creating a perfectly crisp and crumbly tart shell, filled with a luscious strawberry jelly that's both vibrant in color and bursting with natural sweetness. This pie is a true showstopper, perfect for garden parties, family gatherings, or simply as a special treat to brighten your day.
Strawberry pie with shortcrust pastry.
Ingredients for the Shortcrust Tart Dough
- 200 g all-purpose flour
- 100 g butter, softened
- 30 g powdered sugar
- 1 large egg
- A pinch of salt
- 1/2 tsp baking powder
Ingredients for the Strawberry Filling
- 400 g fresh strawberries
- 150 ml water
- 100 g sugar
- 9 g agar-agar powder
How to Make a Strawberry Pie with Shortcrust Pastry
Add powdered sugar and a pinch of fine salt to the softened butter.
Sift all-purpose flour over the butter.
Rub the butter with the dry ingredients with your hands until it resembles crumbs.
Let’s prepare the dough. To the softened butter, add powdered sugar and a pinch of fine salt.
Sift the all-purpose flour over the butter. Add 1/2 teaspoon of baking powder.
Rub the butter with the dry ingredients with your hands until the mixture resembles crumbs.
Break a chicken egg into the dough.
Quickly knead the dough, form it into a ball, wrap it in plastic wrap, and refrigerate for half an hour.
Roll out the chilled dough into a layer 3 millimeters thick.
Break a chicken egg into the mixture. You can replace the whole egg with two egg yolks to make the dough more crumbly.
Quickly knead the dough, form it into a ball, wrap it in plastic wrap, and refrigerate for half an hour. Alternatively, you can flatten the dough into a disk and place it in the freezer for 15 minutes.
Roll out the chilled dough into a layer about 3 millimeters (about 1/8 inch) thick. Use a rolling pin to transfer it to a 30-centimeter (about 12-inch) tart pan.
Trim the edges to create an even base.
Trim the edges to create an even base. Place it back in the refrigerator for another 10 minutes.
Press down the middle to ensure the crust is even.
Place the tart base in the preheated oven and bake for 15 minutes.
Wash the strawberries and remove the hulls.
Place a piece of foil over the dough and fill it with dried beans or pie weights. This will weigh down the center and ensure the crust bakes evenly.
Preheat the oven to 200 degrees Celsius (400°F). Place the tart base in the preheated oven and bake for 15 minutes. Then, remove the foil with the weights and bake for another 10-12 minutes until golden brown.
Wash the strawberries and remove the hulls. To calculate the exact amount of berries needed, you can arrange them in the empty tart pan; if the berries are large, fill the pan halfway, and if they are small, fill it completely.
Pour sugar into a saucepan and add 50 ml of water.
In a saucepan, combine the sugar with 50 ml of water. Heat the syrup until it boils, and continue to boil until the sugar is completely dissolved.
Heat the agar-agar with water to a boil, cook for 2 minutes.
Add the halved strawberries to the sugar syrup and bring to a boil.
The jelly with agar-agar begins to set at temperatures below 40 degrees Celsius.
In a separate small pot, sprinkle the agar-agar (a vegan gelatin substitute) over the remaining water and let it sit for 5 minutes. Heat the agar-agar mixture to a boil and cook for 2 minutes.
Add the halved strawberries to the sugar syrup and bring to a boil. Cook over medium heat for 1-2 minutes. Pour in the hot agar-agar mixture and boil for another 3-4 minutes. Preparing the strawberries this way helps them taste fresh.
The jelly with agar-agar will start to set at temperatures below 40 degrees Celsius (104°F). Arrange the berries on the crust and pour the warm syrup over them. Agar-agar is thermoreversible, meaning if you reheat the berries with the jelly, the mixture will become liquid again.
Once the pie has cooled, it can be sliced into portions.
Leave the tart at room temperature or place it in the refrigerator to set. Once the pie has cooled, it can be sliced into portions.
And there you have it – a beautiful and delicious Strawberry Pie that's sure to impress! The combination of the buttery crust and the fresh, glossy strawberry filling is simply irresistible. Serve it chilled on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. This tart is best enjoyed within a couple of days; store it in the refrigerator to keep the filling firm and fresh. We hope you enjoy making and sharing this delightful summer dessert!
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