I guess this is just a fancy way of saying glutenfree and dairy-free strawberry pie...
No matter what you choose to call it, it is very delicious, and luckily it takes a bit of time to make.
If not I would be in trouble.
If you like this, you might wanna check out my glutenfree and dairy-free lemon pie as well.
See recipe below.
INGREDIENTS
For the shortcrust pastry
- Glutenfree flour 400 g
- Plant-based butter 150 g (room temperature)
- Powdered sugar 100 g
For the cream filling
- Plant-based milk 8 dl
- Pasteurised egg-yolks 11
- Cane sugar 1 dl
- Corn starch 8 tablespoon
- Vanilie 2 dl
- Salt - a couple of pinches - or as much as you like
For the meringue
- Egg-whites 3
- Cane sugar 150 g
- Vanilla 150 g
HOW TO
Begin by making a shortcrust pastry and put in in the fridge for 30 minutes.
While waiting, start making the Cream filling.
Roll the pastry into balls with a diametre of approximately 6 cm and use you tortilla press to flatten them out.
Rub your pie tins in plant-based butter and gently press the flattened shortcrust pastry into it.
Add as much cream filling as you like and put them in the oven at 180°C for 12-15 minutes (until the crust gets a little bit of colour). Take them out and set them aside.
Now make a meringue and put it on top of the pie, just the way you like. I am not very good at working with meringue, but I really enjoy making those little meringue buttons on top of the pie.
Once the meringue is on the pie, you can eat it straight away - or you could use a gas burner to burn the top a bit - it's extremely yummy.
