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Mile High Strawberry Pie
A texture as light as chiffon, flavoured and coloured with strawberries, set in a French sweet pastry
Ingredients
For the Pastry
1 & 1/2 cups plain flour, sifted
100 g unsalted butter
1/4 cup icing sugar, sifted
2 small egg yolks
For the Filing
2 X 250 g punnets strawberries, hulled
6 teaspoons gelatine
1/4 cup hot water
3/4 cup caster sugar
3 60 g eggs, separated
1/4 cup lemon juice
Preparation
1
Pastry: place flour and butter in a food processor
Mix for 1 minute, to breadcrumb texture
Add icing sugar and egg yolks; mix until a dough forms
Place on lightly floured surface; knead briefly, then wrap and chill (see Cook's Tip below)
Preheat oven to 220°C
2
Filling: puree half the strawberries
Place gelatine in a bowl
Add water; stir until dissolved
Place puree, 1/4 cup sugar and egg yolks in the top of a double-boiler over gently boiling water
Stir until thick
Add gelatine mixture; stir until dissolved
Stir in lemon juice
Pour into a bowl
Chill until partly set
3
Roll out pastry; use to line a deep 20-cm flan tin
Line with greaseproof paper and a layer of baking beans
Bake for 10 minutes
Remove paper and beans, reduce heat to 190°C; bake 15 minutes
4
Whisk egg whites until stiff
Gradually whisk in rest of sugar
Fold into strawberry mixture
Pour into pastry case
Chill until set
Halve remaining strawberries and arrange over filling
Cooks Tips
To make pastry successfully in a food processor, dice the chilled margarine, so that it mixes with the flour quickly to give a breadcrumb texture.
Knead dough very lightly, just until smooth underneath, then turn over and pat into a round 'cake' shape. Wrap in greaseproof paper; chill for 15 minutes before rolling out.
Per Serving
350/kJ 1466 calories, 48 g carbohydrates, 2 g fibre, 9 g protein, 50 mg sodium, 14 g fat, 158 mg cholesterol
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