Anna, Kitchen

Not so classic strawberry pie with a crunchy crust from einkorn flour

Strawberry cake on a crust
Strawberry cake on a crust

A couple of days ago I made my first tarte tatin! Gasp. Something so delicious and so easy to make and I had never tried it. Now I am going into mass production immediately, haha. As good as it was it made me think of a great way to make a strawberry pie crust if you wanted a crispy one. I wanted one. No sooner said than done – remember what I said about strawberries? It took me three strawberry stalls (no longer there) and one grocery store to finally get them fresh and locally grown and I made my dream of a crunchy strawberry pie come true. Isn’t this the best thing about the looong, long winter we had? We still get strawberries in the middle at the end of august!
Always a favorite
Always a favorite

Crunchy crust adapted from my favourite french cook book series’ fruit issue
250 g einkorn flour
80 g butter or margarine (preferably at room temperature)
1 egg yolk
(up to 1 cup of warm water)
1 tablespoon icing sugar
1 pinch of vanilla extract

How to
Heat some water and pour it into your mixing bowl and let it warm the bowl for a minute or two. This will help soften the butter. Safe the water in a cup for later and dry the bowl. Put the flour in the bowl and cut the butter into cubes and add a pinch of salt. Knead these three ingredients with your finger tips.

Add the egg yolk and knead some more. Pour in some of the warm water, you might not need all of it, and knead some more. Now it’s time to flavour the batter with sugar and vanilla extract. Some even like a tablespoon of cream in it. Form the dough into a ball and let it rest in the fridge for at least 15 minutes.

Roll out your pie crust on a sheet of parchment paper or put it into a springform tin. If you do the latter make sure the crust is nicely thin. bake at 200 ° celsius for 20 to 25 minutes.

Strawberry pie by Anna
Strawberry pie by Anna

While your pie crust is in the oven wash your strawberries and cut them in halves or quarters. Let the crust cool down a bit and scatter the berries on top. You may want to garnish with whipped cream or blanke vla as I did or make some vanilla pudding as Hetty suggested

On the plate this will be more of a crumble than a pie. And it was sooo good… ~Anna~

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