Strawberry Pie Made with Corn Flour

Perhaps this is the last strawberry pie this season: most strawberry already “away”, so I will try not to tease. In any case, as in many other pies, you can replace the strawberries with other berries or fruits. Due to the corn flour in the pie becomes more friable and granular than usual. Corn flour can be replaced with ground almonds in equal measure.

500 grams of strawberries

200 grams of butter at room temperature

160 grams of sugar

4 eggs

1 tsp of vanilla sugar

200 grams of wheat flour

40 grams of corn flour

1 tsp of baking powder

1/4 tsp of salt

50 grams of almonds (preferably raw)

ice cream or whipped cream for filing

Strawberries should be cut into small pieces in advance. Finely chop the almonds into tiny pieces, and the smell of the chopped almond is wonderful. If you have almond slices - just use it instead of chopping the raw one. Beat the butter with sugar until smooth and creamy with the ELECTRIC BEATER. Add the vanilla sugar and one of the eggs at a time, and add the other one egg after beating and mixing well. Mix all kinds of dry ingredients with salt and baking powder, add to egg-oil mixture and beat with a mixer until smooth.

We shift the dough in a greased Barbie chocolate mold, and put the strawberries and other sprinkles with 1 tsp sugar and almonds on the top of the pie. We put the form in a preheated 180 degree oven and bake it about 45 minutes (time may take more or less depending on your oven). Or you could make it a tiny pie in the small egg tart mould.

Serve the pie immediately as it is warm or fully chilled with whipped cream or ice cream, which will have really nice taste.