Wednesday, June 5, 2013

Strawberry Pie

Note: This recipe is for 8 muffin pies.


For the dough

  • 1 and 1/2 cup all purpose flour
  • 1/4 cup sugar
  • 1 egg
  • 1/2 stick butter (2 ounce)
  • 1 dessertspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar
  • 1 tablespoon crushed walnut
  • 1 teaspoon cinnamon 

For the fill

  • 3 cups of strawberries
  • 1 dessertspoon wheat/corn starch
  • 1 dessertspoon lemon juice
  • 1/2 cup sugar


The dough we use for the bottom is exactly same with the one we used for the apple pie. First you need to mix butter with sugar and knead it until the butter gets soft. Then add flour, egg, baking powder and vanilla extract and knead until it become soft like earlobe. See the picture.
In the meantime cut strawberries into two or three pieces, put in a bowl and add sugar on them. After 30 minutes strain the excess water and add lemon juice and corn starch.

With the help of a roller make a thin sheet out of the dough and cut circular pieces. These pieces should be larger than the muffin pans. 

Place the circles on the muffin pan, press with your hand and eliminate air bubbles.

Then fill it with strawberries. I made two of them with blueberries mixed with some sugar.

Take the left over dough and add more flour, brown sugar, cinnamon and crushed walnuts and knead again. Take little pieces from this dough and put over the strawberries. 

You can also make circle pieces and cover the pie with it or cut bands. 

Preheat oven to 350 F and bake them about 30-35 minutes. Wait until it gets cold to take out from the pan. Serve with ice-cream.


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