Rustic Strawberry Pie

When we think strawberry pie, we imagine a pie filled with cream and nicely topped with strawberries. You don’t necessarily think about cooking strawberries.
And that’s a shame, because it’s very good.

In addition to being excellent, this pretty rustic-looking pie is very simple and really quick to make. It’s a dessert to improvise when mealtime approaches.
It can be eaten practically right out of the oven, because it is best lukewarm.

The greediest can accompany it with a scoop of vanilla ice cream.

Rustic Strawberry Pie:

(According to L.Lomelino)

195g flour
1 tbsp icing sugar
1 pinch of salt
100g butter
50 to 75 ml of cold water

In a bowl, mix the flour, sugar, salt and butter with your fingertips.
Add 50 ml of water and quickly work the dough into a ball. Add a little water if necessary.
In the Thermomix, mix the flour, sugar, salt and butter for a few seconds to obtain a kind of sand.
Add 50 ml of water and knead for about 30 seconds. Add a little water if necessary until the dough starts to form a ball.

Turn the dough out onto a lightly floured work surface and divide it in half.
Make 2 balls. The first will go cool after being filmed.
Spread the second on a baking sheet, trying to give it a round shape. It doesn’t have to be perfectly regular.
Refrigerate while preparing the filling.


250g strawberries
1 tbsp brown sugar
1 heaped tsp cornstarch

Wash and then hull the strawberries.
Cut them into rounds.

Place the strawberry pieces in a bowl with the brown sugar and cornstarch.
To mix together.


1 egg yolk
1 tsp brown sugar

Preheat the oven to 180°C.

Take the dough out of the fridge and place the strawberries in the centre. Leave about 6 cm of dough free all around.
Fold the batter over the strawberries.

Brush the dough with egg yolk.
Sprinkle with brown sugar.

Bake the pie for about 30/35 minutes.

Allow to cool a little before consuming.

To finish: this pie is perfect for 4 people.
With the remaining dough, you can prepare a second pie, at the same time as the first or the next day.

I tested a strawberry rhubarb filling, replacing 75 g of strawberries with thinly sliced ​​rhubarb. It was very good too.

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