I'm taking you to the kitchen today to enjoy a delicious strawberry pie with custard, what do you say?
We are in the middle of the strawberry season, so many steps to deprive ourselves of it
Did you know that?
Never buy strawberries on a stormy day: fragile, they could turn.
Sent by Louis XIV to Chile, François-Amédée brought back five feet of a plant with large red fruits.
The botanist Bernard de Jussieu received one and discovered that he only was growing in the presence of another American strawberry. From this cross was born the "pineapple strawberry" which is the origin of all the strawberries we eat today.
The main varieties of strawberries
I have mentioned only the most well-known, but there are many other
The French star is available from March to June. "Choose it from a beautiful red vermilion, shiny, and you will get a melting and juicy flesh. It's also a little tangy
Later, but present until July, it is the sweetest.
You'll find it later in the season, until October.
Its soft, soft flesh, pronounced red, evokes the strawberry of the woods. This same aroma is found in the smallest mara of the woods, picked until November.
How to choose strawberries
Prefer totally red, shiny fruit with a green collar. The strawberry no longer ripens after picking.
The first criterion of selection must be the season: from April to October
The second criterion is freshness. Strawberries should be eaten no more than 3 to 4 days after picking, 1 to 2 days after the tray.
They can be stored for 2 to 3 days in the vegetable tray in the refrigerator. Take them out of the refrigerator for at least 30 minutes before eating.
The third criterion is variety. Preferably French but to choose according to whether you like it more or less sweet or tangy
If you choose them in closed trays, which is not ideal but you also take into account the offer and the budget, gently turn the trays and look underneath to see if there are any damaged fruits.
The best way to choose them in a crate or crate. The kg of French strawberries according to the varieties and regions is about 9 euros per kg
Preparation: 30 minutes
Cooking time: 15 minutes
Rest of the dough: 30 minutes
- 250g flour
- 125 g butter
- 1 egg
- 80 g of sugar
- 1 Pinch of salt
- 1 kg strawberries
For the custard
- 50 cl milk
- 4 egg yolks
- 80 g of sugar
- 50g flour or cornflour
- 1 Pinch of salt
- 1 vanilla bean
- Neutral topping or fruit jam without pieces (strawberries or apricots..)
Prepare the shortbread and let it sit for 20 to 30 minutes in the refrigerator
While the milk is heating, blanch the egg yolks and sugar in a large container with a whisk
Stir in flour or cornflour, then boiling milk gradually. Pour into the pan
Put on low heat, stirring with a wooden spoon, until the mixture thickens
Boil for a few moments while you continue to mix to prevent the bottom from attaching!
Cool by whisking the pan regularly in a container of cold water filled with ice cubes to cool
Preheat the oven to 180oC (Th 6)
Roll out the dough between 2 sheets of lightly floured parchment paper
Cook the batter blank for about 15 minutes at 180 degrees C by putting on a parchment paper with baking balls to prevent the dough from swelling
Before the end of cooking, remove the paper so that the bottom cooks as well. Watch the cooking so that the dough does not cook too much and remains blond color! Cool on a wire rack for about 1 hour
Wash strawberries quickly, drain and trim, cut 2 or 4 depending on size
In a small saucepan over low heat, pour 2 spoonfuls of fruit jelly with 1 spoonful of water. Make the pie shine by brushing this topping over the fruit.