Strawberry Meadow Berry Pie

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.
cook time: 1h 20 min
Miles Denholm
Strawberry Meadow Berry Pie

Nutrition Facts (per serving)

250
Calories
14g
Fat
25g
Carbs
5g
Protein

Ingredients (12 portions)

For dough:

Salt to taste
Sugar 4 tbsp
Wheat flour 350 g
Butter 200 g
Eggs 1 pc
Soda 0.5 tsp

For filling:

Sugar 5 tbsp
Wheat flour 2 tbsp
Eggs 3 pc
Sour cream 400 g
Frozen berries 600 g

Recipe instructions

Step 1

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

Step 2
Using a mixer, beat softened butter and sugar.

Step 3

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

Step 4
Products for preparing the filling.

Step 5

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

Step 6
Meanwhile, prepare the filling for the pie. Beat eggs with sugar with a fork.

Step 7

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

Step 8
We take out the form with the pie from the refrigerator, fill it with the resulting egg-sour cream filling. Bake the pie in the oven at 200 degrees. 20-25 min. Then reduce the temperature to 180 degrees. and bake the pie until done for another 15-25 minutes. (Bake time depends on your oven). The edges of the finished pie and the top of the filling should be golden brown.

Step 9

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!

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