The Sunday Pâtisserie: Strawberry Pie

It's already the second Sunday since I've started this blog and I prepared something much easier than last time but not less tasty...

Strawberry Pie

When I use fruits in a pie, I often go for the raw look. That is to say I try to keep the fruit as simple and as natural as it was when it was first picked. Mainly because there's a contrast between the simplicity of nature's product and the complexity of pâtisserie, both in look and taste, but also because certain fruits simply look and taste much better this way. 

And I believe that's the case for strawberries: of course cutting them in half or in quarters is good too, and adding a little glaze is not a bad idea, but they're perfect just the way they are.

For this simple pie, here's what I did:

 

•  The crust is simple pâte brisée (see recipe). It's important to keep it unsweetened to avoid ending up with an overly sweet pie. I cooked it empty in the oven for about twenty minutes, since the cream nor the strawberries were cooked in this recipe.

• The cream is what we French call a crème diplomate: a crème pâtissière to which was added whipped cream. It's less heavy on the stomach as well as on the tongue.

• And of course the topping is made of fresh strawberries. I glazed them with a syrup (water and sugar) 

The final result was a simple tasty pie that looked great to serve and was very easy to make. It's even better once it has cooled in the fridge for a little bit, so that the cream sets. I'll post the detailed recipe later this week (as well as the Paris-Brest which I've forgotten!)

Thank you for reading and have a wonderful begginning of the week!