Strawberry pie
Instructions
To make the Pate brisée dough, begin to mix in a bowl the flour with the soft butter in small pieces, sugar, 60 g of cold water and a pinch of salt.
Transfer the dough on the work surface, knock it briefly with the fingertips and then wrap it up in a little plastic wrap and put it to rest in the refrigerator for 30 minutes.
Then pull the dough 3 mm thick and, with two-thirds, with one springform 24 cm in diameter, having well buttered and floured.
Put into the mold the savoiardi biscuits and 500 g of strawberries cut into large chunks; Sprinkle with a tablespoon of sugar and close the pie with remaining pasta, by drawing the edges together with the one below, so as to form a cord.
Bake the pie at 220 degrees for 30 minutes, spolverizzandola half-cooked with plenty of powdered sugar.
Finally, iron the paper briefly also to grill.
Serve the pie warm, accompanied by a sauce prepared in the following way: put in a small saucepan, strawberries 250 g 100 g of Pandora and a tablespoon of sugar; bring on moderate flame and cook until everything is reduced to creamy mash.
Hot shake by adding 150 g of Pandora.
Ingredients and dosing for 6 persons
- For the pasta brisée:
- 300 g of flour
- 120 g of butter
- 80 g of granulated sugar
- 1 pinch of salt
- For the mold:
- Butter
- Flour
- For the filling and sauce:
- 750 g of strawberries
- 250 g of wine pandora
- 8 soft ladyfingers cookies
- Granulated sugar
- Icing sugar