Strawberry Pie
Yield: 2 pies
Ingredients
[A]
- Strong flour: 150g (50%)
- Cake flour: 90g (30%)
- Almond powder: 60g (20%)
- Unsalted butter: 180g (60%)
- Granulated sugar: 45g (15%)
- Water: 90g (30%)
Total dough weight: 615 g
[B]
- Custard cream: 200 g
- Strawberries: 20-30 pieces
Products: RS201/SB-04
Instructions
1. Cut the fresh strawberries into 4–5 mm slices.
2. Mix all the ingredients [A] until well combined. Be careful not to overmix.
Shape the dough into a square, wrap it in plastic wrap, and refrigerate it overnight.
3. Set the upper roller just above the dough and start rolling it out. Gradually adjust the thickness and continue rolling until the dough is 5.0 mm thick.
Flip the dough to prevent it from sticking to the pastry board.
4. Once rolled out, fold the dough into thirds and roll it out again. Fold into thirds, wrap it, and refrigerate for 30–40 minutes.
5. Repeat steps 3–4 twice. Each time you begin rolling the dough, turn it 90° and roll it out.
6. For the final lamination (sixth fold), roll the dough out to 2.5 mm thickness. Wrap it and refrigerate for 50 minutes.
7. Cut the dough into rounds about 18 cm (7") in diameter. Prick the dough with a fork.
8. Spread the pastry cream in the center of the dough. Place the strawberries on top of the pastry cream [B].
9. Ensure the fillings are not completely covered and fold the dough edges inward by about 3 cm.
10. Bake at 200°C (392°F) for 40 minutes. Depending on the type of oven, the time and temperature may vary.
