I finally take the time to write down the recipe of my strawberry pie topped with mint on a vanilla cream filling!
Since I’m a kid, I’m always trilled to see the first batch of Belgian strawberries arriving. Already then, I wouldn’t understand when I was asked to eat “at least a slice of bread” before being allowed to absorb my 250 grams of strawberries in a puree or dipped in sugar as a lunch!
So you’ll understand that now, when spring is there, a strawberry pie is for me a must! But in a plant based version of course 🙂 I topped it with mint to bring a bit of freshness and peps.
The crust is a biscuit crust, so you must be careful not to over cook it in order to avoid it to be too hard when you eat it. But it’s a good one for this pie because it stays firm and doesn’t fold with the weight of the cream and the strawberries.
- 125 gr of whole buckwheat flour
- 125 gr of white rice flour
- 10 cl olive oil
- 10 cl water
- 2 tbs marple sirop
- 500 ml of almond milk
- 1 vanilla pod (or 2 packs of vanilla sugar)
- 100 gr unrefined sugar
- 2 tbs corn starch
- 400 gr of strawberries
- A handful of mint
- Step 1 Preheat the oven at 180°
- Step 2 Mix the two flours in a bowl
- Step 3 Add the oil, the water and the maple sirop and work it to have an homogeneous dought
- Step 4 Put some flour on the workplan and spread the dough
- Step 5 Put oil and flour in the pie pan
- Step 6 Put the pie dough in it precociously, watch that is doesn’t have holes in it
- Step 7 Bake it for approximately 10 minutes
- Step 8 Take it out and let it cool down
- Step 9 Place the almond milk and the vanilla pod in a pan and bring it to a boil (so the vanilla pod infuse the milk)
- Step 10 Take it out of the heat and add the sugar and the corn starch and stir it in well
- Step 11 Bring it to a boil one more time and stir until the cream gets a good consistancy
- Step 12 Pour the cream on the crust and let it cool down
- Step 13 When the cream has cooled down, spread the halved strawberries and topped it with pieces of mint leaves