Strawberry Pie

Indulge in the ultimate Summer treat with this delectable Strawberry Pie recipe featuring the flavorful Mara des Bois strawberries. While other strawberry varieties such as Ciflorette, Gariguette, and Charlotte can also be used, the Mara des Bois strawberries truly take this dessert to the next level. Picture a buttery crust, a luscious almond cream, and a silky smooth vanilla custard coming together to create a pie that is perfect for any family gathering. Join me in the kitchen as we explore the secrets behind this irresistible Strawberry Pie and discover why it is the perfect way to elevate your Summer dessert game. Get ready to impress your loved ones with a slice of pure strawberry bliss!

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The ultimate strawberry pie

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How to Clean Strawberries Effectively

When it comes to strawberries, it's important to handle them with care to ensure they stay fresh and flavorful. One essential step in preparing strawberries is cleaning them properly before use. Cleaning strawberries right before using them is key to preserving their freshness and flavor. When you wash strawberries too far in advance, they can absorb excess moisture, which can lead to a shorter shelf life.
To clean strawberries effectively, fill a large bowl with cold water or use your salad spinner. Swirl the strawberries around in the water to help dislodge any dirt or debris. Remove the strawberries from the water with a slotted spoon or hands and place onto paper towels.

Sugar Dough

In a stand mixer fitted with the paddle attachment (or using a food processor), beat the softened butter with salt, sugar, almond meal, and vanilla on medium-high speed until smooth. Add the egg and flour, and mix until the dough comes together into a cohesive mass. Wrap the pastry in plastic wrap (or use a freezer bag instead) and place it in the refrigerator to firm up.
Once chilled, split the dough in half. On a lightly floured countertop, soften the dough slightly, then roll it out into a 0.12-inch (3 mm) thick disk. Use a pastry ring to cut out the base, then chill it. Save the scraps.
Roll out the other half of the pastry and cut it into strips that match the height of the pastry ring. Chill the strips for 20 minutes.
Line the edges of the pastry ring with the pastry strips, trimming off any excess dough if needed. Lightly prick the base with a fork. The tart shell can be stored uncovered in the refrigerator for up to 3 days.

Almond Cream

In a stand mixer fitted with the paddle attachment, beat the softened butter with the sugar, starch, vanilla, and almond meal until smooth. Add the room-temperature egg and continue beating until the mixture is light and fluffy.

Baking

Preheat a fan oven to 330°F (160°C). Blind bake the tart shell for 15–20 minutes. Remove the pie weights and bake for an additional 10 minutes. Let it cool slightly, then eggwash the pre-baked tart shell and bake for another 10 minutes. Pipe out the almond cream (using 6 ounces/180g), bake for 15 minutes, and let cool.

Pastry Cream

Soak gelatin in cold water to soften; drain. Bring to a boil milk, heavy cream, and vanilla – cover and let infuse for 20 minutes. Meanwhile, mix egg yolks along with sugar and starches. Temper yolk mixture with a third of the hot milk, and pour mixture back into the saucepan. Bring to boil, and cook for 2 min, whisking constantly. Then whisk in cocoa butter. Remove from the heat. Add the soften gelatin, butter, and mascarpone; blend thoroughly with an immersion blender. Transfer custard onto a frozen tray lined with plastic wrap, and chill completely. Vanilla pastry cream can be refrigerated for up to 3 days. Whip chilled custard before using.

Assembly

Pipe the vanilla pastry cream into the tart shell. Arrange the strawberries harmoniously all around. For a glossy finish, brush the fruit with warm neutral mirror glaze.