Strawberry pie
For the dough:
- 500 ml (2 cups) of flour
- 30 ml (2 tablespoons) of sugar
- 250 ml (1 cup) of cold non-salted butter
- 90 ml (6 tablespoons) of very cold water
- 15 ml (1 tablespoon) of vinegar
- 1 lightly whisked egg
For the garnishing:
- 500 ml (2 cups) of strawberries
- 125 ml (1/2 cup) of sugar
- 30 ml (2 tablespoons) of flour
For the dough:
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In a bowl, mix flour with sugar. Add butter and slice with two knives until the mixture takes a grainy form like a green pea. In a measuring cup, mix well water, vinegar and egg. Add the dough bit by bit until it is well-formed. Add water if needed.
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Preheat the oven to 400°F (200°C).
For the garnishing:
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In another bowl, mix strawberries with sugar and flour.
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Over a floured surface, lower a first circle of dough of 25 cm (10 inches) and a second circle of 24 cm (9 1/2 inches). Set the larger dough in a 23 cm (9 inches) pie plate.
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Pour the garnishing over the dough. Moisten the edges of the first dough and cover with the second dough. Seal well by crushing the edges with a fork or with your fingers. Remove excess dough. Make a few slits on top of the dough.
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Bake in the oven for 45 minutes, until the crust is well roasted. Remove from the oven and cool down over the grill.
Did you know that...
Fresh strawberries can be kept for 2 to 3 days in the refrigerator.
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