Here is still snowing! I can´t believe we are in the middle of March and we don´t have Spring signs…yet. The good thing is that maybe in Spain is super sunny, I’m saying that because I bought super tasty strawberries and can you guess where are they from?? yap Spain.
So I maybe can’t have sun but at least strawberries, here I share a super easy recipe to make a pie with them!
200 ml cream
4 soup spoons of sugar
2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon salt
1 teaspoon sugar
16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
How I did it:
- In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.
Put cream, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until fil the pie dough. cut strawberries and put them on top of the chantilly cream.
Keep in the fridge for a couple of hours before serving.
I hope you enjoy!!