Ingredients
Shortcrust pastry
flour
300g
10.50oz
1.20cup
20tbsp
baking powder
1tsp
cold butter
100g
3.50oz
0.40cup
6.70tbsp
heavy sour cream
100g
3.50oz
0.40cup
6.70tbsp
egg
1pc
sugar
30g
1.05oz
2tbsp
cold water
2Tbs
salt
pinch
The filling
strawberries
500g
17.50oz
2cup
33.50tbsp
cream cheese
150g
5.25oz
0.60cup
10tbsp
whipping cream
150ml
4.95fl oz
0.60cup
10tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
egg
3pc
vanilla extract
1tsp
cornstarch
2Tbs
Method
The calculation in the recipe is for a 22-24cm (8.60-9.40 inch) baking tin.
Shortcrust pastry
- Cut cold butter into cubes. Sift the flour with a pinch of salt and baking powder over it. Chop with a knife or grind with your hands to the state of fine crumbs (or in a food processor).
- Add sour cream, egg and sugar, and knead the dough (if necessary, add 1-2 tbsp of cold water). Gather the dough into a ball, wrap in cling film, and chill in the freezer for 20 minutes.
- Take out the dough, and spread it on the baking tin, prick it with a fork. Place the parchment and some load on top of the pastry base. These can be peas or beans (I have special ceramic balls for baking). If there is nothing - no problem, bake without anything.
- Bake the base in the oven at 356F (180C) for about 20 minutes.
- Then let it cool. Meanwhile, make the filling.
The filling
- Wash the strawberries and dry them with a paper towel. Cut if the strawberries are large.
- Mix the cream or cheese with sugar. Beat with a whisk until combined.
- Add the eggs and vanilla extract, and mix until smooth.
- Add the starch, and mix; pour in the cream, and mix until smooth.
Baking
- Spread the strawberries onto the cooled shortcrust base, and fill it with the creamy filling.
- Bake the pie in the oven preheated to 356F (180C) for 50-60 minutes.
- After baking, let the pie cool, and place it in the fridge for 1-2 hours. Enjoy!
