how to make a Strawberry Slab Pie Recipe?



°250g flour

°125g butter

°1 egg

°80g sugar

°1 pinch of salt

°750 g of strawberries approximately


°1/2 liter of milk

°4 egg yolks

°100g sugar

°1 split vanilla stick (or 1 teaspoon liquid vanilla)

°60g flour

°1 pinch of salt


°2 spoonfuls of fruit jelly or jam without the fruit


Prepare the shortbread dough and refrigerate it for 20 to 30 minutes.

In the meantime, make the pastry cream and set it aside to cool.
It can also be cooked quickly in the microwave or using a food processor.

Preheat the oven to 180 degrees Fahrenheit. On a floured surface, roll out the dough. Because the dough is fragile, it can be smoothed out with a rolling pin to make it easier to take to the mold!
Fill the pie mold halfway with dough, hugging the bottom tightly and trimming the edges. Blind bake the dough for 15 minutes at 180° with parchment paper and pits or pulses on top (to prevent the dough from swelling). Remove the paper before the end of the cooking time so that the bottom cooks as well. Keep an eye on the dough throughout cooking to ensure that it does not overcook and retains its blond color! Allow 1 hour for cooling on a wire rack.

Strawberries should be washed rapidly, drained, and then hulled.
Spread the cooled pastry cream on top of the cooled bottom of the pie and arrange the strawberries in a tight row on top.

To make the topping, combine 2 tablespoons fruit jelly (or jam without fruit) and 1 tablespoon water in a small pot over low heat. Brush this topping over the fruit to make the pie sparkle.


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