The most delicious recipes for pies with strawberries from shortcrust pastry. Sand cake "strawberries in the clouds"

Hi guys!

Do you even know what a galette is? I learned about this now popular delicacy from Instagram. There biscuits are in great demand. But for some reason, in Runet, I did not see much excitement about this shortbread pie.

So just in case you don't have IG, I thought I'd bring you up to date and make this strawberry shortbread pie. But, as you understand, absolutely any fruit-berries can be shove into the filling and even vegetables. I also added some apricots in addition to strawberries.

Well and if you are not interested in rustic pies then I have two for you amazing recipes shortbread pie with strawberries: one - and the other - with.

And besides classic recipe I'll give you wonderful biscuits recipe for this shortbread pie curd dough . Believe me, it will turn out no less tasty, but much more useful.

But first, let's figure out why the biscuit?

Biscuit or shortbread pie?

Surely you are well aware favorite cookie our childhood - biscuit.

This name came to us from french cuisine, where biscuits are called, as a rule, flat products in the form of cakes, unleavened or with the addition of fat.

By the way, the main advantage of these products was that biscuit cookies were stored for up to 2 years, and baking in butter - up to 6 months.

In fact, this is the same shortbread cake, only it is cooked in a free form in a rustic style, without using any special forms - right on a sheet of parchment.

And so that the juices that stand out from the filling do not flow out, the edges of the biscuit are wrapped inside.

In short, as my husband explained, it is the same as pizza, only instead of tomatoes - fruit.

In the summer, I definitely prefer these pies, because they are fast, they are clean and, most importantly, they are very tasty.

And it’s delicious due to the fact that the cake is very thin, and the filling plays a dominant role.

What mistakes should be avoided when working with shortbread?

Too wet dough. Do not add too much liquid to the dough. shortcrust pastry in such an open cake should not be wet. It’s better to let it crumble a little when working, it’s okay, we have a rustic style.
Too thin or thick dough. If the dough for such a shortcake is rolled out too thin, then as a result it will turn out to be rubbery. A thick dough may not be baked. Ideal Thickness shortcrust pastry 0.5 cm. Such a cake will remain crispy and bake well.
Too juicy filling. If the filling releases too much juice, then even the most properly rolled out dough will get soggy. Therefore, for such juicy fruit, like strawberries or cherries, it is desirable to add starch. You can also sprinkle the dough with semolina or breadcrumbs.
Too many toppings. Do not put the filling with a mountain. Remember that a biscuit is a flat cake.
Unappetizing stuffing. To add a delicious gloss to the filling, place a few slices of butter on top before baking.

Remember? Now get down to business!

Step by step recipe

Grocery list:

For filling

strawberries, fresh - 300-500 gr.
apricots - 2-3 pcs. (optional)
sugar - 30 gr.
vanilla extract - 1 tsp

If you use only strawberries, then take 500 grams

For sand dough

flour - 190 gr.
sugar - 45 gr. + some for sprinkling
salt - ¼ tsp
butter, very cold - 115 gr.
water, ice - 60 ml
semolina or breadcrumbs- 2 tbsp.
egg - 1 pc. for lubrication

Before you start kneading the dough, put oil and water in freezer minutes for 15.

Cooking:

That's the whole strawberry pie. Serve slightly cooled and store in the refrigerator for up to 3 days in an airtight container.

And in conclusion, the promised above ...

Shortcrust pastry recipe

For him we need:

flour - 300 gr.
salt - 2 gr.
sugar - 150 gr.
cottage cheese, not less than 9% - 150 gr.
egg yolks - 60 gr. (≈3 pcs.)
egg whites - 25 gr. (≈1 piece)
semolina or breadcrumbs - 1-2 tbsp.

If your cottage cheese is not dry, strain it under pressure in the refrigerator for a few hours, preferably overnight.

Cooking:

Sift the flour into a deep bowl and mix thoroughly with a whisk with salt and sugar.
We wipe the cottage cheese through a sieve and add to the flour mixture, introduce the yolks with proteins and mix the dough with our hands.
After the ingredients begin to combine into a single whole, we transfer them to a work surface dusted with flour, and quickly knead a soft, homogeneous dough.
The longer you knead, the tougher your dough will be.
We form a ball, wrap it around cling film and place in the refrigerator for at least half an hour to allow the dough to rest before using.
Preheat the oven to 180ºС.
We spread the curd dough on a sheet of parchment and roll out a round layer no more than 0.5 cm thick.
Sprinkle the dough with semolina or breadcrumbs, put the filling in the center, wrap the edges and bake for an average of 30 minutes, until a beautiful golden brown.

I've got peach, dried cranberries and pistachios here.

Look for more sand biscuit ideas.

Good luck, love and patience.

Calories: Not specified
Cooking time: Not indicated

Most people always associate summer with such a delicacy as strawberries. Probably there is no such person who would not love this fragrant berry. It should be noted that apart from palatability she is also considered low-calorie product, which contains a large number of beneficial vitamins and minerals. Therefore, it is perfect for those who count their calories and for those who have weak immunity.
There are a lot of recipes for making strawberries. It is good both raw and in pastries or desserts. I propose to cook easy, air cake with this berry. For the preparation of our pie, we will take shortcrust pastry as a basis.

Shortcrust pastry strawberry pie - recipe with photo.

Ingredients:
for the test:
- butter - 150 grams;
- flour - 1 cup;

- chicken yolk - 4 pcs.;
for cream:
- chicken protein - 4 pcs.;
- granulated sugar - 100 grams;
- salt - a pinch;
For filling:
- strawberries - 200-300 grams.

Recipe with photo step by step:

For cooking strawberry pie rub butter on coarse grater. It is desirable that the oil be solid.

After the butter is ready, add the flour to make the dough tender, it is best to sift the flour through a sieve.

All this is mixed until fine crumbs are obtained. It is better to do this manually, preferably with a wooden spatula, but not with a mixer.

Next, beat the sugar with the yolks and add the resulting mass to our dough. All this is thoroughly mixed.

Leave the dough in the refrigerator for twenty minutes.
We put the cooled dough in a special form and roll it over the entire surface. To prevent the dough from burning, you should grease the form with butter or lay baking paper.

We heat the oven to 180 degrees, and put our dough. How it seems golden brown on the surface, it's done. During this time, we will prepare the cream meringue for our shortbread pie with strawberries. The cooking method is very simple.
In a small saucepan, mix sugar, water and salt, and put on a large fire.

Should be stirred until homogeneous mass and the appearance of caramel color.
While our syrup is still on fire, we take the whites and beat with a mixer at high speed until a thick foam is obtained. Do not forget that proteins must be chilled. Use a glass or plastic bowl for whipping.

The syrup is boiled for about 10-15 minutes. As soon as large bubbles appear, this is a signal that the syrup is ready.

The finished syrup should thicken slightly and resemble liquid caramel in consistency.
Slowly pour the resulting syrup in a thin stream into our whipped proteins, while not forgetting to stir all the time.

Beat the resulting mass for another five minutes.

Ready cream meringue should have a shine.
We wash the strawberries under water and let it dry. Cut off the tails and cut in half if the berries are large, and leave whole if the berry is small.

In our ready cream add strawberries.

And gently mix everything.

After the filling is ready, we take out our finished cake and spread the strawberries with cream, distributing evenly over the entire surface.

And put it in the oven for 5 minutes. The temperature is the same as when baking the dough. During this time, the cream will lightly brown and harden on the surface of the cake.
Pie with strawberry shortcrust pastry and cream meringue is ready.

Happy tea.
Try the same

There are many simple recipes delicious pastries in the oven, for example, strawberry pie from different types dough: jellied, puff, shortbread or yeast. You can have such a delicacy for breakfast, eat it for dessert during lunch, or take it with you to have a snack during a break. Sweet and fragrant pie with a cup of tea or coffee - what could be better? This dessert is also useful, because the berries contain a lot of vitamin C and useful minerals. Exist different variants how to make a strawberry pie, the most popular of which are presented in the recipes with a photo below.

How to make strawberry pie

The basic principle of baking a pie is to mix the ingredients of the base and then fill it with filling, this case strawberries. Fruits can be not only inside the delicacy. If they decorate the cake on top, you get a more beautiful and even festive dessert. Not only fresh berries are suitable for baking. You can make a pie with frozen strawberries or tart with grated. After adding berries, it is sent to bake in the oven.

It is important that the filling has the right consistency, otherwise it may leak out. For density, dry jelly or starch is added. For taste, berries complement coconut flakes, cottage cheese or nuts. There are a few more features of baking strawberry pie:

The baking powder of the dough makes the biscuit more friable, soft, which saves it from falling off during baking.
In order for the bottom of the baking to pre-grab, you need to let it brown in the oven for 10 minutes before adding the filling. So after baking, the biscuit will not seem raw.
For more diet baking it is better to use low-fat sour cream made from fresh rather than reconstituted milk, and replace flour with semolina.
Frozen berries must first be thawed. Better at room temperature.

Strawberry Pie Recipes

Baking a pie with strawberries is especially relevant for the summer when this berry is in season, but when using frozen fruits, they can be enjoyed at any time of the year. For decoration, you can use marshmallows, marshmallows, whipped cream, airy meringue. Strawberries go well with raspberries, cherries, custard, chocolate, cottage cheese, cream cheese. Using original combinations of ingredients, you can prepare a variety of desserts to taste. Next, you can choose any strawberry pie recipe you like and follow the instructions with the photo indicated in it.

With frozen strawberries

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 380 kcal.
Purpose: for breakfast / for children / for hastily.
Cuisine: author's.

Frozen strawberry pie requires almost no cooking skills. Everything is prepared very simply and quickly. The basis is delicious shortbread dough - tender, fragrant and juicy. The recipe can be categorized in haste. To quick pie it turned out really tasty, before you cook it, you need to defrost the strawberries by holding a couple of hours on the shelf of the refrigerator, and then at room temperature until completely defrosted.

Ingredients:

sugar - 300 g + 1 tbsp;
egg - 1 pc.;
flour - 350 g;
butter - 160 g;
baking powder - 7 g;
vanillin - 7 g;
frozen strawberries - 800 g;
juice from berries - 160 g;
gelatin - 35 g.

Cooking method:

Take out the berries to defrost.
Beat half the sugar with the butter, then add vanilla sugar and separately drive in an egg (you can use the yolk and protein separately).
Sift flour with baking powder, mix with egg mass, knead the base.
Lubricate the form with any fat, put the dough into it so that the layer has a thickness of 10 mm and the sides are 3-5 mm high.
Send the workpiece for 40-50 minutes in the refrigerator.
Pour the juice from the berries into a separate container, mix with gelatin.
Distribute the berries in a chilled form, sprinkle with a spoonful of sugar on top, put in the oven for half an hour.
hot dessert pour chilled syrup on top, send to the refrigerator to solidify.

Pie in a hurry

Cooking time: 55 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 324 kcal.
Cuisine: author's.
Difficulty of preparation: easy.

A closed strawberry pie in haste is a flip-flop. In this case, the berries are placed on the bottom, and on top the form is filled with jellied dough, which is prepared very simply and quickly. At the end of baking, the delicacy is turned over. It turns out a very beautiful and tasty dessert. This way of preparing a dessert is simply indispensable in case of an unexpected visit of guests or unwillingness to cook something complicated for tea.

Ingredients:

baking powder - 5 g;
eggs - 2 pcs.;
flour - 220 g;
strawberries - 400 g;
butter - 130 g;
salt - 4 g;
vanilla sugar - 9 g;
starch - 60 g;
sugar - 125 g.

Cooking method:

Sort the strawberries and wash well. Then put on a napkin and let dry, after which the berries are cut in half.
Beat the eggs with a whisk together with sugar, butter and vanilla, then you can add salt, flour and baking powder.
Grease the bottom of a baking dish with butter.
Mix the berries with starch, put on the bottom of the mold.
Pour batter on top.
Send to the oven for 40 minutes to bake at 200 degrees.

Sand

Cooking time: 2 hours.
Servings: 7 persons.
Calorie content of the dish: 184 kcal.
Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
Cuisine: author's.
Difficulty of preparation: easy.

sand cake with strawberries it turns out very sweet, tender and juicy. The softness of the biscuit is given by the filling, surrounded by a delicious crumbly biscuit. It is prepared very simply and from a minimum of products. Beautifully cut dessert can only be chilled, so it is better to serve it to guests after cooling. Do not add additional flavors. Pleasant taste berries are added to baked goods. The baking powder must be added with care to sponge cake didn't turn out dark.

Ingredients:

eggs - 4 pcs.;
sugar - 240 g;
butter - 230 g;
flour - 350 g;
starch - 60 g;
sour cream 20% - 400 g;
fresh strawberries- 600 g;
baking powder - 7 g.

Cooking method:

Grind half of the sugar with butter, add baking powder and flour.
Beat one egg with a mixer until stiff foam, then mix into the flour mass.
Mix sour cream with remaining sugar. Next, add the egg and starch.
better take detachable form. the bottom of it must be greased with oil, and only then put the dough on it, forming the sides.
Rinse strawberries, sort out debris. Next, also put it in a mold, and pour sour cream filling on top.
Bake for about 55 minutes at 180 degrees.

open pie

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 361 kcal.
Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
Cuisine: Italian.
Difficulty of preparation: easy.

An open strawberry pie is prepared according to an unusual Italian recipe. Of the original ingredients, mascarpone is present here. In an Italian pie, strawberries go very well with it. This cheese is very popular in many Italian recipes, and is especially often used for desserts. You can cook the base yourself or take a ready-made one.

Ingredients:

sugar - 1 tbsp.;
baking powder - 1 tsp;
flour - 2 tbsp.;
cream - 100 ml;
butter - 250 g;
mascarpone - 250 g;
egg - 1 pc.;
strawberries - 500 g;
cranberries - 200 g.

Cooking method:

Sugar (0.5 tbsp.) Mix with eggs and softened butter, then add flour, send the mass for a quarter of an hour in the refrigerator.
Then roll out the dough in a layer in a baking dish, forming a side of 2 cm.
Beat the remaining sugar with the mascarpone. Distribute the strawberries over the dough, pour over the cheese mass.
Bake at 160 degrees for about half an hour.

With strawberries and sour cream

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 245 kcal.
Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
Cuisine: author's.
Difficulty of preparation: easy.

Sour cream-strawberry pie has a more delicate and soft texture, and it is no more difficult to prepare than in other recipes with a photo. Instead of strawberries, any other berries will do. Baking with sour cream requires precise adherence to the amount of dry ingredients. To make it moderately high, you should not take a form with a diameter of more than 26-28 cm. Sour cream is suitable for any fat content, but for dietary option take a lower percentage.

Ingredients:

strawberries - 300 g;
sour cream - 1 tbsp.;
flour - 3 tbsp.;
vanilla sugar - 1 tsp;
egg - 3 pcs.;
vegetable oil- 1 tbsp.;
sugar - 1.5 tbsp.;
baking powder - 1.5 tsp

Cooking method:

Beat eggs until smooth, add butter, vanilla, sour cream and sugar.
Gradually add flour so that no lumps appear.
Pour the finished dough into a greased form, lay clean, dry berries on top.
Preheat the oven to 180 degrees, bake for 50 minutes.

From yeast dough

Servings: 7 persons.
Calorie content of the dish: 412 kcal.
Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
Cuisine: author's.
Difficulty of preparation: easy.

Yeast baking is more fluffy and airy, it goes well with berries. You can experiment and use strawberries with cherries or even fruits. It is better to bake a dessert in a high form, because the dough rises. Of the minuses of such a delicacy, only a long cooking time can be noted. This is due to the fact that the base must be allowed to rise. Otherwise, the recipe is practically the same.

Ingredients:

strawberries - 300 g;
egg yolk - 1 pc.;
sesame - a little for sprinkling;
butter - 30 g;
dry yeast - 1.5 tsp;
sugar - 2 tablespoons;
milk - 1 tbsp.;
egg - 1 pc.;
vanillin - to taste;
flour - 3.5 tbsp.

Cooking method:

Mix sugar with yeast, pour warm milk, leave for 15 minutes.
Next, add vanilla, egg, butter.
Pour flour in parts, knead the mass, leave for 1-1.5 hours, previously covered with a towel.
Wash strawberries, dry.
Form small cakes from the risen mass, make two cuts along the edges. Next, put in each a spoonful of sugar and a few berries.
Fold the cut edges of the cakes on opposite sides. To make a boat.
Arrange the pastry in a circle in a baking dish. Let the dessert stand for half an hour, brush with egg yolk on top, sprinkle with sesame seeds.
Bake for 40 minutes at 180 degrees.

With crushed strawberries

Cooking time: 2 hours 30 minutes.
Servings: 7 persons.
Calorie content of the dish: 412 kcal.
Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
Cuisine: author's.
Difficulty of preparation: easy.

The consistency of the strawberry filling will be more uniform if grated berries are used. In addition, the cake will turn out soft and tender when added directly to the base. This dessert is prepared much faster. It is very pleasant and fragrant. The whole biscuit has strawberry flavor. When cutting, you can see that its color is very unusual, slightly reddish due to the berries.

Ingredients:

flour - 250 g;
starch - 50 g;
milk - 100 ml;
egg - 3 pcs.;
yeast - 1 sachet;
sugar - 200 g;
fresh cream - 200 ml;
berries - 150 g.

Cooking method:

Beat eggs with sugar and pure berries until smooth.
Sift starch, yeast and flour, add milk and cream, mix.
Pour the batter into an oiled mold.
Bake at 160 degrees. The recommended time is 40-45 minutes.

Jellied

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 387 kcal.
Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
Cuisine: author's.
Difficulty of preparation: easy.

Jellied baking is one of the simplest types. It is prepared according to the principle of charlotte. In this case, the finished filling is poured batter. It is cooked in different fermented milk products. It can be sour cream, yogurt, milk or kefir, and even sour ones. Again, any berries are suitable - fresh or frozen. Filling according to this recipe is prepared on the basis of sour cream.

Ingredients:

sour cream - 200 g;
sugar - 200 g;
flour - 3 tbsp. and 350 g of flour;
butter - 100 g;
berries - 200 g;
baking powder - 1 tsp;
egg - 4 pcs.

Cooking method:

Combine 100 g of sugar with 2 eggs, add pre-melted butter, mix.
Introduce 350 g of flour, sift the baking powder, knead the dough, send for half an hour in the refrigerator.
Mix sour cream with the remaining sugar and eggs, beat, add flour, stir until uniform consistency.
Distribute shortbread dough in shape, make the sides higher.
Next, spread a layer of clean dry berries, pour in the sour cream dough.
Bake for 40 minutes at 170 degrees.

From puff pastry

Cooking time: 40-45 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 412 kcal.
Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
Cuisine: author's.
Difficulty of preparation: easy.

Another option simple dessert prepared on the basis of yeast-free puff pastry. Baking is no less fragrant and appetizing. The crispy crust gives it a special taste. The dough can be bought ready-made in the store. It is sold in frozen packs. This greatly reduces the time spent. If you keep a couple of such packages of dough in the freezer, then you can cook at any time delicious dessert, for example, in the form of a strawberry pie.

Ingredients:

fresh mint leaves - a couple of pieces;
puff pastry- 600 g;
sugar - 120 g;
margarine - 0.5 tbsp;
starch - 30 g;
strawberries - 500 g.

Cooking method:

Ready dough take out to defrost.
Rinse the berries thoroughly, dry, and then cut into slices.
Roll out the dough into a 1 cm thick layer.
Grease a baking sheet with margarine, put the dough on it.
Mix sugar with starch. Then distribute this mass over the dough, and lay the berries on top.
Send to bake for 20-30 minutes. The recommended temperature is 180 degrees.

Curd

Cooking time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 365 kcal.
Purpose: for breakfast / for children / for afternoon tea / for tea / for dessert.
Cuisine: author's.
Difficulty of preparation: easy.

It is not only delicious, but also healthy pie. Cottage cheese according to this recipe is part of the dough and the filling itself. To prevent it from leaking out of baking, you need to add a little starch. An alternative to strawberries can be other berries or fruits. By adding them, you can get a completely new recipe pirogue. You can combine several ingredients in the filling. This will make it even more original and tasty. Cheesecake.

Ingredients:

egg - 2 pcs.;
cottage cheese - 500 g;
sugar - 100 g;
starch - 1 tbsp;
flour - 400 g;
vanillin - to taste;
powdered sugar - to taste;
baking powder - 2 tsp;
strawberries - 400 g;
butter - 250 g.

Cooking method:

Mix half of the cottage cheese with eggs, sugar and ghee.
Next, add flour with baking powder, knead not very steep dough.
Line a pie dish with baking paper.
Put the dough into it, forming the sides.
Mix for the filling powdered sugar with leftover cottage cheese and vanilla.
next distribute curd filling, and clean berries on top.
Sprinkle with cornstarch and garnish with remaining pastry if desired.
Bake for half an hour. You can take it out when the biscuit becomes golden brown. You can check the readiness with a wooden skewer.

Video

Today I baked a strawberry shortcake with whipped egg white filling. I found a common language with my remontant strawberries, I feed, groom and cherish her, and she pleases me until late autumn with her scarlet juicy berries. We eat it with pleasure, I make jam and of course I bake pies.

I usually like to use in pies with fresh berries various fillings: sour cream, cottage cheese or milk. With them, the taste of berries acquires soft creaminess and sweetness, and the cake gets two layers - a hard sand and a delicate berry layer. Today's shortbread pie with strawberries also has a filling, but it is made from whipped proteins.

I distribute fresh berries on a shortcrust pastry, fill them with a lush and sweet protein mass, and then rub a small amount of shortcrust pastry on top. During baking, shortbread dough is well baked, and strawberries are baked with proteins in gentle soufflé. The grated dough turns into a beautiful crispy crust, through which part of the protein mass breaks through, solidifying in meringue. The strawberry pie has everything: shortcrust pastry, tender berry soufflé, and crispy meringue. And all this is saturated with the taste and aroma of wild strawberries.

In the preparation of spectacular and delicious pie with strawberries there are several important points. To get a tender, lush soufflé, crispy meringue and a beautiful looking pie, it is important to beat the whites with sugar into a lush foam and bake the pie in the oven for a long time (about an hour). If the whites are not whipped enough, you will not get an airy berry soufflé. And if you do not keep the cake in the oven, the whipped proteins will not rise and the cake will not be as spectacular, although it will be baked and delicious.

Time: 1 hour 15 minutes
Difficulty: medium
Ingredients for: 8-10 servings

Flour - 2 cups (glass 250 ml)
Margarine - 200 grams
Yolks - 3 pcs
Salt - a pinch
Soda - 0.5 tsp
Vinegar 9% - 1 tbsp. spoon

For filling:

Strawberries (Strawberries, blueberries, raspberries) - 2 cups
Proteins - 3 pcs
Sugar - 0.5 cups (glass 250 ml)
Fresh rosemary - 1 teaspoon

How to Make Shortcrust Pie with Strawberries:

I take the margarine out of the refrigerator, cut into pieces for faster softening and leave at room temperature for about 15 minutes. I separate the yolks from the whites. I put the egg whites in the fridge until whipped. In a bowl for kneading the dough, grind the yolks with granulated sugar
Add softened margarine and stir
In a tablespoon I extinguish the soda with vinegar. I use my home soft Apple vinegar. Pour into a bowl and stir
Pour flour and a pinch of salt into a bowl. I knead the dough
I divide the dough into two unequal parts. ¾ parts will go to the main cake. A ¼ part on the top grated layer. The smaller part I clean in a bag in the freezer. The dough will cool down and it will be easy to grate it.
I distribute most of it with my hands in an even thin layer (0.5 cm) with sides of about 2 cm in a large shape (I have it with a diameter of 30 cm). Shortcrust pastry rises well and the thinner its layer is, the better it will be baked and it will be tastier.
I evenly sprinkle dry sorted strawberries and finely chopped rosemary over the dough. I remove the form with the dough and berries in the refrigerator while whipping the proteins. Chilled dough will be easier to bake.
I turn on the oven to heat up to 180 degrees. I take the egg whites out of the fridge and beat them at low speed with the whisk of a food processor.
I take out the form from the refrigerator and pour the berries with an even layer of protein mass
I take out a piece of dough from the freezer and rub it on a coarse grater onto the protein layer. I distribute the dough in a non-continuous layer, leaving space for the protein to come to the surface during baking
I take the cake out of the oven, cool it and serve it with tea.

My notes:

I cook such a pie not only with strawberries, but also with blueberries, raspberries, strawberries and even blackcurrants. In the summer I cook a pie with fresh berries, and in the winter with frozen ones.

How I Make Strawberry Shortcrust Pie. Details and photos:

I take the margarine out of the refrigerator, cut into pieces for faster softening and leave at room temperature for about 15 minutes. I separate the yolks from the whites. I put the egg whites in the fridge until whipped. In a bowl for kneading the dough, grind the yolks with granulated sugar.

Add softened margarine and stir.

In a tablespoon I extinguish the soda with vinegar. I use my homemade mild apple cider vinegar. I pour into a bowl and stir.

Pour flour and a pinch of salt into a bowl. I knead the dough.

I divide the dough into two unequal parts. ¾ parts will go to the main cake. A ¼ part on the top grated layer. The smaller part I clean in a bag in the freezer. The dough will cool down and will be easy to grate.

I distribute most of it with my hands in an even thin layer (0.5 cm) with sides of about 2 cm in a large shape (I have it with a diameter of 30 cm). Shortcrust pastry rises well and the thinner its layer is, the better it will be baked and will be tastier.

I evenly sprinkle dry sorted strawberries and finely chopped rosemary over the dough. I remove the form with the dough and berries in the refrigerator while whipping the proteins. Chilled dough will be easier to bake.
I turn on the oven to heat up to 180 degrees. I take the squirrels out of the refrigerator and beat them at low speed with the whisk of a food processor.
When the proteins increase in volume, without stopping the beating, I introduce granulated sugar in small portions. You should get a uniform lush protein mass.

I take out the form from the refrigerator and pour the berries with an even layer of protein mass.

I take out a piece of dough from the freezer and rub it on a coarse grater onto the protein layer. I distribute the dough in a non-continuous layer, leaving space for the protein to come to the surface during baking.

I immediately send it to the oven. I bake 1 hour. After 1 hour I check without removing it from the oven. On the surface, golden worms of dough and baked lava of erupted protein are visible. If the surface of the cake is firm enough, it is ready. I leave it in the oven for 15 minutes so that the tender soufflé does not fall off.

I take the cake out of the oven, cool it and serve it with tea.

Ingredients:

For test:
350gr. wheat flour of the highest grade;
200gr. butter;
1/4 tsp baking powder;
1 chicken egg;
a pinch of vanillin;
100gr. granulated sugar;
baking parchment;
400-500gr. dry peas or beans.

For filling:

1.5-2 cups of fat sour cream;
2 chicken eggs (if the eggs are selected, then one whole egg and one yolk will suffice);
2/3-3/4st. granulated sugar;
3st. l. corn or potato starch;
1/4h l. vanillin;
400-450gr. fresh strawberries.

Cooking:

First of all, I sift flour through a sieve into a fairly deep container with necessary quantity baking powder. Soda is completely unsuitable for this test, as it can give it a characteristic smell and taste that not everyone likes.

To open pie with any shortcrust pastry berries it turned out to be of high quality and baked well, I add butter to the flour exclusively at room temperature. To do this, I take it out of the refrigerator in advance so that it has time to soften. I grind the butter with flour with a fork until fine crumbs.

Add to flour bowl chicken egg, a pinch of vanillin and sugar.

Next, I mix all the ingredients and carefully knead the shortbread dough so that it turns out to be as homogeneous as possible, without any lumps. I cover the dough with a cloth napkin and put it in the refrigerator for about half an hour, but for now I am preparing the filling for the pie. As a rule, at this moment I set the oven to warm up to a temperature of 200 degrees Celsius.

When preparing a strawberry pie with sour cream sweet filling, I use only fat sour cream, since low-fat sour cream may well “fit” with water. Maybe somewhere there is high-quality sour cream with a small percentage of fat content, but we don’t have it on sale. So, I combine sour cream with eggs, vanilla, starch and sugar, after which I beat thoroughly with an ordinary hand whisk or with a mixer.

Pie with fresh strawberries: a recipe for baking dough with a photo

I divide the chilled dough into two parts, since subsequently I will bake two bases with a diameter of 20 cm. I roll each part on the table into a layer so that its thickness is no more than 3-4 mm. Next, I cut out a circle from the rolled out dough a little larger than the diameter of my baking dish.

I put the resulting circle of dough into a mold, at the same time pressing it a little to the bottom and all sides.

I cover the form with the dough with a sheet of parchment and fall asleep with dry peas or small beans. I send the form to the oven, heated to 200 ° C, and, without lowering the temperature, bake the cake for 12 minutes. Depending on the ingredients and the material from which the mold is made, as well as various features oven, the cooking time can be reduced or increased by 2-3 minutes. While the cake is baking, I have time to wash and cut each strawberry into 2 parts.

Half-finished cake, without removing it from the mold, cool a little, remove the peas and parchment, and then put the pre-cut strawberries on it with the cut up.

Then I put the cake pan back in the oven and bake for about 20 minutes. I always focus on the fact that the filling should completely “grab”, and the sides of the cake should be well browned.

I let the finished cake cool at room temperature, after which I put it in the refrigerator for at least one hour so that it has time to cool well.

Since most often we eat strawberry shortcake with sour cream filling in the summer, I serve it with cold green or black tea, sour compote or lemonade. In the cold season, this pie is best served hot. fragrant tea or coffee.