Velan's Cuisine Extraordinaire

[mappi]

Strawberry Pie (Summer 2017)



This year, strawberries and raspberries are growing generously in the garden.



To prepare the pie : Recipe to make 8 portions in a 28cm diameter dish

For Pastry (the crisp biscuit base) :

The pastry can be thick or thin, but a thick pastry will make the pie tastier

1.1/ For Thick pastry : mix 100g of sugar with 200g butter, 300g flour and a pinch of salt.

1.2/ For Thin pastry : mix 65g sugar with 130g butter, 200g flour and a pinch of salt.

2/ Drop the pastry dough on a greaseproof paper in the 28cm pie dish. Flatten it with your palm.

3/ Cook it in the oven at th6 (180°) for 18 to 20 minutes. Check regularly to make sure the biscuits don't get burnt.

4/ Take out the cooked biscuits from the oven and carefully remove it from greaseproof paper.

For English Cream Custard :

1/ Boil 1/4 liter of milk with 1/3 vanilla pod and infuse it.

2/ Mix 2 egg yolks with 75 g sugar and a spoon of flour.

3/ Pour the hot milk on the egg yolk mixture and allow it to warm down.

4/ Take the custard and place it over low flame and bring to a boil. Stir constantly as it will stick to the bottom of the pan.

5/ Remove from flame and allow it to cool down

The Pie :



1/ Cut the strawberries into halves (or the shape you would like it to be presented)

2/ Pour the custard cream on the cooked pastry.

3/ Arrange the strawberries over it.

Here is the link to the pie from last year => 2016