Bake-a-Byte: Strawberry Pie

This is probably my favorite thing to eat in the world. It's my grandmothers recipe, and it is the taste of summer to me.

Strawberry pie

Ingredients - Pastry
100g Butter
1,5 dl Sugar
1 Egg
3 dl Flour

Ingredients - Filling
1 dl Sugar
2 tsp Vanilla sugar
1 Egg
3 dl Creame fraiche
300-350g Strawberries

Start with the pastry. Whisk room temperature butter and sugar until fully incorporated. Whisk in the egg. Add the flour and mix with your hands to an even dough. Wrap in plastic foil and place in the fridge for about 30 minutes.

Butter and flour a pie mold (Smear the inside with butter, then shake some flour around inside it so that it covers everything). If you have one, you can use a "proper" one, here I'm using the disposable aluminium kind (23cm).

Place the pastry dough in the mold, and use your hand to press it into and even sheet, covering both the bottom and the sides. Make sure that the dough goes up over the edges a little, since it tends to slip down during the blind baking.

Bake in the middle of the oven, at 200°C, for 10 minutes. If the sides do sag a bit, don't panic, it's not the end of the world, it'll still taste nice.

For the filling, mix the sugar and vanilla sugar, then whisk in the egg, and finally the creame fraiche. Pour the filling into the mold, then add the strawberries. If the strawberries are small, you can use them whole, otherwise cut them in half. Dot them throughout the pie, basically as many as you can fit without placing them on top of each other.

Bake in the middle of the oven, at 200°C, for 20-25 minutes, until the edges of the filling just starts to color. It'll still be rather liquid in the middle, don't worry, it'll firm up as it cools.

Let the pie cool a little, then place in the fridge to cool completely. This pie should be enjoyed cold.