Crispy Strawberry Pie

Name: Crispy Strawberry Pie
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 25g egg; 200g Strawberry; 40g High-gluten flour; 25g Almonds; 40g milk; 33g water; 1/4 teaspoon salt; 60g Caster sugar; 80g butter

by Linzi

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The first time I made a pie, the recipe was made by the gentleman teacher. The teacher used a 6-inch pie plate. I used an 8-inch pie plate. The weight of the strawberry has changed. The rest of the recipe has not changed. The pie made is thinner. , But does not affect the taste and taste. The outer layer of this pie is crispy and delicious, the filling is smooth and tender, the sweetness of strawberry, and the aroma of almond, make you bite off, leaving the cheeks with fragrance, and the aftertaste is endless. If you don’t have strawberries at home, you can replace them with other fruits such as apples. Almonds can also be replaced by nuts such as walnuts and peanuts.

Crispy Strawberry Pie

1. Pie crust: 100g low-gluten flour, 40g butter, 10g caster sugar, 33g water. Strawberry filling: 200g strawberry, 25g egg, 25g caster sugar, 40g milk, 20g butter, 10g high-gluten flour , Salt 1/4 teaspoon almond crumbs: 30 grams of high-gluten flour, 20 grams of butter, 25 grams of almonds, 25 grams of fine sugar

2. The process of making pie crust: After the butter is softened, pour in low-gluten flour and fine sugar, and knead the butter and flour with your hands until they are evenly kneaded. The mixed flour should look like coarse corn flour.

3. Add water to the flour, knead it into a dough, and let it rest on the chopping board for 15 minutes

4. Roll the loose dough into thin slices. Cover the rolled dough on the pie pan

5. Press the dough lightly with your hand to make it fit tightly on the pie pan, roll over the pie pan with a rolling pin, and cut off the excess dough

6. I used extra dough to make 3 small pie crusts and set aside the finished pie crusts for later use

7. The process of making almond crisps: chop the almonds with a tool and set aside

8. After the butter is softened, add the fine sugar and mix well

9. Pour in high-gluten flour, then add chopped almonds, knead into a dough, put the kneaded dough in the refrigerator and freeze until hard. Take out the frozen dough and knead it with your hands to form granular almond crumbs

10. The process of making strawberry filling: wash and remove the stems of fresh strawberries, and cut into small cubes

11. Heat the butter over water until it melts, add milk, sugar, and salt, mix well, then add high-gluten flour, and beat into a cloudy mixture with a whisk

12. Add eggs and mix well

13. Pour the diced strawberries into the mixture, stir well, and the strawberry filling is ready

14. The process of making crispy strawberry pie: Use a fork to make a few small holes at the bottom of the pie crust to prevent the pie crust from bulging when it is baking.

15. Pour the strawberry filling and sprinkle the prepared almond crumble on the surface of the pie

16. Preheat the oven, place the pie pan in the middle of the oven and bake at 180 degrees for about 35 minutes, until the crisps are golden brown and the strawberry filling inside is solidified.

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Tips:
1. The leftover pie crust can be kneaded into a dough again, rolled out, cut into small pieces or cut into various shapes with a biscuit die, put in the oven and bake at 180 degrees for about 15 minutes to make small biscuits, taste It’s not too sweet and can be eaten with jam. I made 3 mini pie crusts with the leftover crusts;
2. To make this pie, you need to make pie crust, almond crumble, and strawberry filling separately. The order of making each part can be flexibly arranged. My order of making is almond crumble, pie crust, strawberry filling, because the last step of almond crumble requires refrigeration.