Beautiful to look at, delicious, sweetness from strawberries and vanilla with rich, buttery pastry. Try this for your sweetheart on Valentine’s Day!
|1/2 cup||(125 mL) All purpose flour|
|3/4 cup||(175 mL) Sugar|
|6 cup||(1.5 L) Quartered strawberries|
|1||Vanilla bean (or 1 tsp (5 mL) Vanilla extract)|
|2||Tenderflake® Frozen Deep Dish Pie Shells, defrosted|
|2 tbsp||(30 mL) Cold butter, diced|
|2 tbsp||(30 mL) Course sugar (or granulated sugar)|
|Special Equipment - Heart shaped cutter|
MIX flour and sugar together in a large bowl. Add strawberries. Cut vanilla bean in half lengthwise and scrape out the seeds. Add to the strawberry mixture. Toss to coat the berries. Set aside and let stand for 20-30 minutes.
MEANWHILE preheat the oven to 400°F (200°C).
Transfer one of the pie shells from the foil tray to a lightly floured work surface. Using a heart shaped cutter, cut 70-80 (or as many as you can get using a small heart shaped cutter) shapes from the pastry.
TRANSFER the strawberry mixture to the remaining pie shell. Dot the top with butter. Arrange the hearts in a circular fashion beginning at the outside edges and working towards the center. Leave a small hole in the center to allow the steam to escape. Flute the edges of the pie. Brush the top of the pie with egg wash and sprinkle with sugar. Bake the pie for 15 minutes then reduce the temperature to 350°F (180°C) and continue to bake for another 15-20 minutes or until the top is golden brown. If the edges begin to brown too quickly, simply lay a piece of aluminum foil over top.
Show More Comments
No Comments yet