- °1 roll of all-butter shortcrust pastry
- °200g Fresh strawberries
For the pastry cream:
- fifty cl milk
- two eggs
- one hundred g Sugar
- fifty g Maizena
- 0.5 vanilla pod
- one hundred g Butter
Make the pastry cream: Split then scrape the vanilla pod, place the seeds in the milk and bring to the boil.
Whisking eggs & sugar to the mix whitens. Adding cornstarch also whisk to smooth.
As soon as the milk boils, drizzle it over the egg mixture, whisking constantly.
Pour the cream back into the pan and boil for three minutes, whisking continuously so that the cream does not stick to the bottom of the pan. After boiling for three minutes, remove it from the heat and add the butter in pieces.
Pour the pastry cream into a bowl, cover it with cling film in contact with the cream to prevent the formation of a crust, and leave to rest for 1 hour in the refrigerator.
Preheat your oven to one hundred eighty °C. Unroll the shortcrust pastry into a pie pan. Prick it all over with the tines of a fork. Place a sheet of parchment paper on the bottom of the pie, and place baking weights (you can use ceramic weights, metal weights, glass marbles or dried beans). As soon as the oven is hot, bake the pie.
After twenty minutes of cooking, remove the weights, and continue cooking the pie for another ten minutes.
Take the dough out of the oven and let it cool completely.
Spread half of the pastry cream on the bottom of the pie, using a spatula (you will use the rest of the pastry cream for another recipe). Smooth well.
Rinse and dry the strawberries. Hull them then cut them in two. Arrange them harmoniously on the pie. Refrigerate 1 hour before eating