This is a family recipe that I make as soon as strawberries appear! A homemade crust, a thick layer of cream, fresh strawberries, and a jelly-like topping made with the juice from the berries! Easy, simple, and utterly delicious.
For the dough:
For the filling:
- 1 pound (450g) strawberries, washed, stem cut off and sliced thick
- ¼ cup (50g) granulated sugar
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold tap water
- ¾ cup cream, cold (whipping or heavy)
- 3 tablespoons sour cream, cold
- ¼ cup powdered sugar
- Mint leaves (for garnish)
For the dough:
- Make the sweet pie dough, roll and line a square or round 9-inch (24 cm) pie or tart plate with removable bottom following the recipe in the link, above. You can also use a purchased crust.
- Prick the bottom of the dough and refrigerate for an hour or freeze for 15 minutes.
- Preheat the oven to 350ºF /180ºC.
- Line the tart pan with a piece of aluminum foil and add beans or pie weights, covering the bottom evenly.
- Bake for 15 minutes.
- Remove the foil carefully and continue baking 10 to 15 minutes more, or until the dough is fully baked.
- Let cool completely on wire rack. Remove from pan and transfer to a serving plate.
For the filling:
There are step-by-step photos above, in the blog post body.
- Put the strawberries with the sugar in a bowl (I like glass), mix a little, cover with a kitchen towel, and leave to marinate at room temperature for at least 1 hour, until the fruit juices are fully released.
- Put the tablespoons of cold water in a small cup or bowl.
- Sprinkle the teaspoon of unflavored gelatin and let it hydrate on its own for a few minutes. Do not stir.
- In a small saucepan put all the juice that the strawberries released, reserving the fruit for later. Heat over low heat until it’s about to break a boil. Remove from the fire.
- Add the cold hydrated gelatin to the hot strawberry juice and mix until dissolved.
- Transfer to a bowl and let thicken a bit, either at room t° or in the refrigerator (stirring it often) until it begins to thicken, but don't let it set.
- In a large bowl beat the cream with the sour cream and powdered sugar until it is of medium thickness.
- Spread in the bottom of the cooled, baked crust.
- Carefully distribute the macerated pieces of strawberry that were left from before, spreading over the entire surface.
- Slowly and carefully, add the thickened gelatin syrup on top of the strawberries, trying to cover as much as possible.
- Let the cake set in the refrigerator for 15 minutes, garnish with mint leaves and serve.
Gelatin topping: you can leave it at room t° and it will take some time, and that depends on the temperature of the room and of the gelatin mixture itself, or you can speed it up by refrigerating it. Be careful here because you need to stir it frequently while it's cooling in the fridge, otherwise the sides will solidify too much before the center is thick enough. Important: you want to add the jello topping while thick and cool but still pourable. If it's too solid it won't cover the strawberries as it should.
Storing: I like to eat it the day I make it. It will be fresh, and with a good crust. After that, keep in mind that, since this pie needs to be kept refrigerated, the crust will get softer from the cream and strawberry juices that will seep in, but also dry out from the fridge, and the strawberries will wilt a little bit every day.
Another alternative is to make this tart with this Chocolate Pie Crust. That is one amazing recipe and strawberries and cream pair really well with chocolate.
Keywords: strawberry pie