Frozen strawberry pie

Incredibly fragrant and delicious pie is a gift of summer on your table! This wonderful pie is unlikely to leave strawberry lovers indifferent. And it doesn't matter if 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 delicious summer berry. After all, it can be frozen for the future and delight your family with wonderful pastries with strawberries all year until the new harvest. The delicious shortbread dough of this pie-cake perfectly harmonizes with the equally delicious strawberry filling and delicious filling, which becomes denser and denser as the pie cools down.

mom of sweet tooth

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

350

Butter

200

Sugar

Eggs

Baking soda (extinguished 1 tbsp vinegar)

0.5

Salt

to taste

For filling:

Flour (up to 3.5 tbsp.l., depending on the juiciness of strawberries. flour can be replaced with starch)

Sugar

Eggs

Frozen berries (Frozen or fresh strawberries)

600

Sour cream (30% fat content or higher)

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 5 g

Fats 32 % 14 g

Carbohydrates 57 % 25 g

243 kcal

GI: 12 / 0 / 88

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Dough preparation products. We will take the oil out of the refrigerator in advance, it should be softened. The flour needs to be sifted.
Step 2:
With a mixer, beat the softened butter with sugar.
Step 3:
Add the beaten butter, egg and soda, slaked with vinegar, a pinch of salt to the flour. Knead the dough quickly. It should become homogeneous, tight, like plasticine, so that it can be assembled into a ball.
Step 4:
Products for making the filling.
Step 5:
We lay out a detachable mold with a diameter of 26 cm on the bottom and sides with dough. To do this, we tear off small pieces of dough and, leveling with our fingers, gradually fill the entire bottom. Then, trying to make the pie smooth across the entire diameter, of the same height, we form a neat side. At the bottom of the pie evenly, in one layer, spread frozen strawberries (if desired, you can cut it into pieces). The form with the dough is sent to the refrigerator for a few minutes.
Step 6:
Meanwhile, we are preparing the filling for the pie. Beat eggs with sugar with a fork.
Step 7:
Add sour cream, mix thoroughly with egg-sugar mixture. Then pour in the flour and stir thoroughly. We make sure that there are no lumps. For the filling, I took frozen strawberries with my own hands, and it gives a lot of juice after defrosting. If you have the same option, you can put 3-3.5 tablespoons of flour in the filling. If the berries are less juicy, then 2 tablespoons of flour should be enough. Preheat the oven to 200 degrees.
Step 8:
We take the cake form out of the refrigerator, fill it with the resulting egg-sour cream filling. Bake the pie in the oven at a temperature of 200 degrees. 20-25 min. Then we reduce the temperature to 180 degrees. and bake the pie until ready for another 15-25 minutes . (The baking time depends on the characteristics of your oven). The edges of the finished cake and the top of the filling should become ruddy.
Step 9:
IMPORTANT! In a hot ready-made pie, the filling will seem liquid, but as soon as the pie cools down, the filling will become much more dense. You can remove the split mold from the pie and cut it only after it has completely cooled down to room temperature. You can then put it in the refrigerator and hold it there for 30 minutes or even 1 hour before serving. The filling in it will become even denser, and he himself in a chilled form will taste even tastier! Bon appetit!