Berry pie Strawberry meadow

Name: Berry pie Strawberry meadow
Total time: 1 h 20 min
Yield: 12
Ingredients: 350 g Wheat flour; 200 g Butter; 4 tablespoon Sugar; 1 Eggs; 0.5 teaspoon Baking soda; to taste Salt; 2 tablespoon Wheat flour; 5 tablespoon Sugar; 3 Eggs; 600 g Frozen berries; 400 g Sour cream

Incredibly aromatic and delicious pie - a gift of summer on your table! This wonderful pie is unlikely to leave strawberry lovers indifferent. And it doesn’t matter whether it’s winter outside or another season: while this wonderful pie is baking in the oven, your whole apartment will be filled with the aromas of summer and this juicy and tasty summer berry. After all, you can freeze it for future use and delight your family with wonderful pastries with strawberries all year until the new harvest. The delicious shortcrust pastry of this cake pie is in perfect harmony with the equally delicious strawberry filling and delicious filling, which becomes denser and denser as the pie cools.

30

4261

Ruby Patterson

Author of the recipe

Calories

418Kcal

Protein

8gram

Fat

23gram

Carbs

42gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

350g

200g

4tablespoon

1

0.5teaspoon

to taste

2tablespoon

5tablespoon

3

600g

400g

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
Products for making dough. Take the butter out of the refrigerator in advance; it should be softened. The flour needs to be sifted.
STEP 2
Using a mixer, beat softened butter and sugar.
STEP 3
Add whipped butter, egg and baking soda, slaked with vinegar, and a pinch of salt to the flour. Knead the dough quickly. It should become homogeneous, tight, similar to plasticine, so that it can be collected into a ball.
STEP 4
Products for preparing the filling.
STEP 5
Line a springform pan with a diameter of 26 cm along the bottom and sides with dough. To do this, tear off small pieces of dough and, leveling with your fingers, gradually fill the entire bottom. Then, trying to ensure that the entire diameter of the cake is even and of the same height, we form a neat side. Spread frozen strawberries evenly, in one layer, on the bottom of the pie (if desired, you can cut them into pieces). Place the form with the dough in the refrigerator for a few minutes.
STEP 6
Meanwhile, prepare the filling for the pie. Beat eggs with sugar with a fork.
STEP 7
Add sour cream, mix thoroughly with the egg-sugar mixture. Then add flour and stir thoroughly. Make sure there are no lumps. For the filling, I used my own frozen strawberries, and they give a lot of juice after defrosting. If you have the same option, you can put 3-3.5 tbsp in the filling. l. flour. If the berries are less juicy, then 2 tbsp. spoons of flour should be enough. Preheat the oven to 200 degrees.
STEP 8
We take the pan with the pie out of the refrigerator, fill it with the resulting egg and sour cream filling. Bake the pie in the oven at a temperature of 200 degrees. 20-25 min. Then reduce the temperature to 180 degrees. and bake the pie until done for another 15-25 minutes. (Baking time depends on the characteristics of your oven). The edges of the finished pie and the top of the filling should become golden brown.
STEP 9
IMPORTANT! When the pie is hot, the filling will appear runny, but once the pie cools, the filling will become much denser. Remove the springform pan from the cake and cut it only after it has completely cooled to room temperature. You can then put it in the refrigerator and keep it there for 30 minutes or even 1 hour before serving. The filling in it will become even denser, and when chilled it will become even tastier! Bon appetit!