Let’s start with custard:
STEP 1: In a bowl, combine the eggs, sugar and cornstarch.
STEP 2: Then in a saucepan, bring the milk to a boil with the vanilla seeds.
STEP 3: Then pour the contents of the pan (filtering it if you used a pod) into the container with the egg-sugar-maizena preparation. Stir well until smooth.
STEP 4: Cook the mixture over low heat, stirring constantly with a whisk until the cream thickens. When ready, pour the pastry cream into a container and keep cool for 2 hours.
STEP 5: In a bowl, prepare the dough: mix the dry ingredients (flour, salt and sugar) Then add the butter cut into small cubes and the egg and mix everything to obtain a ball of dough. You can do this with a food processor or by hand. Let the dough rest in a cool place for at least 1 hour. It will be easier to spread. Remove it a little before working to put it in the mold.
STEP 6: To work the dough, place it between two sheets of parchment paper, then spread it with a rolling pin. Put it in the pie mold, keeping the baking paper underneath to facilitate the demolding.
STEP 7: Prick the dough with a fork and add a chain or baking balls.
STEP 8: Bake the dough for 25 minutes in a preheated oven at 180°C.
STEP 9: When the pie bottom has cooled, pour the custard and smooth the surface. Then garnish as harmoniously as possible with the strawberries cut in half.
A little extra: To give a little more freshness, you can add some mint leaves.
Keep the pie cool before serving. If it is too crumbly, add an egg, if it is too sticky, add a little flour.
So, not so complicated this recipe for gluten-free strawberry pies right?
Chloé
