Fresh strawberry pie

10 servings
2 hours your 1 hour

At the beginning of summer, during the strawberry season, I especially want to try all the recipes with fresh strawberries. Fruit salads, desserts, compotes and, of course, strawberry pies. If you decide to bake a cake with fresh strawberries, the recipe on offer here might come in handy. The shortbread pie, filled with fresh strawberries poured in jelly, is tender, light and beautiful.

How to make a pie with fresh strawberries: Clean strawberries, wash, drain.

Sift the flour, mix with soda, pour a slide, make a depression in the center, drive in chicken eggs.

Put sour cream, oil in the depression.

Knead the dough with your hands. Knead the dough until smooth and put in the fridge for 15-20 minutes.

Dilute gelatin with a little cold water and leave to swell.

Turn on the oven. Roll the dough into a 1cm thick circle, slightly larger than the pie shape. Orroll out the dough with a long strip and a width of 8-10 cm, cut off the excess dough.

Grease the cake tin (baking tray) with oil. Lay out the dough, make the side. Or put a strip of dough on the baking sheet. Roll a thin tourniquet from the dough trimmings, lubricate the edges of the strip with an egg or moisten with water and lay out a bead from the rolled tourniquet. Heat the oven to 230-240 degrees, put the tin (baking sheet) with the dough on the middle shelf and bake until tender (about 20-25 minutes).

Boil a glass of water with lemon juice.

Then pour in the loose gelatin and stir. Cool the jelly to room temperature.

Cool the finished pie, put washed strawberries with sugar in neat rows between the sides of the dough.

Pour the berries into the chilled jelly. Put the strawberry and jelly pie in the fridge for 60-90 minutes.

The fresh strawberry pie is ready. Have a nice tea party!