Yeast pie with strawberries

I have long wanted to make a pie from yeast dough with strawberries. But you yourself know what a capricious berry is - it spreads in baking, so pies with it, especially yeast ones, are not so easy to prepare. But one day my friend and I were talking about this topic, and she suggested an excellent solution to me - to use a small amount of starch for the filling.

She herself prepares an amazingly tasty and beautiful pie with apples in this way, so, in our mutual opinion, the same method should have been suitable for the recipe for a pie made from yeast dough with strawberries. And so, when strawberries appeared on the market, I decided to cook it.

And everything turned out exactly the way I wanted - tender yeast dough, strawberry filling that does not spread, holds its shape well and looks very appetizing. And the pie itself came out very tasty and beautiful. So I’ll be happy to share with you how to make a pie from yeast dough with strawberries - I’m sure you’ll want to try it too!

Ingredients for a mold with a diameter of 22 – 24 cm:

For the test:

• 400 g wheat flour;
• 2 tablespoons sour cream;
• 5 g dry yeast;
• 2 chicken eggs;
• 4 tablespoons sugar;
• 250 ml milk;
• 3 tablespoons of vegetable oil.

For filling:

• 400 g strawberries;
• 3 tablespoons starch;
• 3-4 tablespoons of sugar.

To grease the top of the cake:

• 1 yolk.

How to make a pie from yeast dough with strawberries:

We will have yeast choux dough - it is very tasty and tender, but it is quite simple to prepare. First, prepare the tea leaves: pour out 1/4 cup of milk from the total amount, bring the rest to a boil. Pour 100 g of flour into boiling milk and mix thoroughly. Spread the brewed dough in a thin layer so that it cools faster and set aside to let it cool.

Prepare the dough: pour yeast, 1 teaspoon of sugar and 1/4 cup of warm milk into a bowl and mix. Cover with a towel and place in a warm place. The dough should be covered with a foamy cap - this will take 10-15 minutes.

When the brew has cooled to a warm state and the dough is covered with a foamy cap, combine both mixtures and mix with a mixer into a homogeneous mass.

Beat in the eggs, add salt and the remaining sugar, mix thoroughly.

Add sour cream and about half of the remaining flour, mix.

Then pour in 2.5 tablespoons of vegetable oil. Mix thoroughly again.

Add flour little by little and knead into a soft, elastic dough. Knead the dough for about 15 minutes. It is very soft and sticky, so when kneading it is better to lubricate your hands with vegetable oil.

Gather the dough into a ball, grease with vegetable oil (the remaining half a tablespoon) and place in a deep bowl. Cover the bowl with a towel and place in a warm place. After 30 minutes, knead the dough slightly and leave for 30 minutes again. The dough will approximately double in size.

While the dough is rising, prepare the pie filling. Wash the strawberries and place in a colander to drain excess water. Remove the tails and cut each berry: large ones into 6 parts, smaller ones into 4. Place the berries in a clean, dry frying pan and add sugar. You can add more or less sugar. It depends on the sweetness of the strawberries and your preference.

Place the frying pan or saucepan over medium heat and cook, stirring, for 2-4 minutes. During this time, the berries will release a lot of juice and almost reach a boil.

Little by little, through a strainer, add the starch, constantly stirring the mixture so that the starch does not form a lump.

Place the pan on the heat again, turn it to the lowest setting and, stirring continuously, cook for another 3-4 minutes. During this time, the starch will set and thicken. At this time, it is important to continuously stir the mass so that the starch is distributed evenly and does not stick to the bottom. As soon as the starch thickens, the filling is ready. Remove it from the heat and set it aside to cool.

Lightly knead the risen dough.

We tear off a small piece from it, about 150 g (this is for the grill). Spread the rest of the dough into a circle, approximately the diameter of the mold. Cover the bottom of the springform pan with parchment and grease it with vegetable oil. Grease the side walls of the mold with vegetable oil. Place the dough in the mold, spread it with your hands all over the mold, forming sides about 1 cm thick along the edges and about 2 cm high.

Place the cooled filling into the cavity formed so that it is flush with the sides.

From the remaining dough we form thin strips of different lengths - for the lattice. When rolling out these strips, add a little flour. We try to make the strips equally thin, about 4-5 mm. Place the strips on the pie, attaching them behind the sides. The distance between the strips is 2-3 cm. We lay out the strips in the form of a lattice.