Best 1970s French Strawberry Pie Recipes

CLASSIC FRENCH STRAWBERRY TART (TARTE AUX FRAISES)

Steps:

• Make sure you read the cooking notes before you start.
• Step 1 -To make the crust, whisk together in a mixing bowl the flour, sugar and salt. Add the cubed butter and mix with your fingers (or pulse in a food processor), until you get a crumbly consistency and pea-size bits of butter are still visible. Add the egg and mix until the dough roughly comes together into a ball; do not overmix. Wrap the dough in plastic wrap and chill for at least 30 minutes.
• Pre-heat your oven to 350F (180C) with a rack in the middle.
• Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
• Bake the crust for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are slightly golden. Set aside to cool completely.
• Step 2 - To make the crème pâtissière, in a medium saucepan over medium heat, warm up the milk and vanilla. Meanwhile, in a mixing bowl, whisk together the egg, egg yolk and sugar until lighter in color and fluffy. Whisk in the flour and cornstarch. When the milk is just simmering, pour it into the egg mixture, and whisk until just incorporated.
• Transfer back into the saucepan, whisk occasionally and remove from the heat as soon as it begins to thicken and bubble. Pour into a clean bowl, and cover the crème with plastic wrap; the wrap should touch the whole surface of the crème to prevent a skin from forming. Set aside to cool completely.
• Step 3 - To assemble the tart, place the crust onto a serving plate. Spread the crème pâtissière over the bottom of the crust. Wash, drain, de-stem and halve the strawberries. Gently place them on top of the crème in a circular pattern (bottom side down).
• Warm up the apricot jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the strawberries. Chill the tart for at least one hour before serving.

1970'S FRENCH STRAWBERRY PIE

Steps:

• Spread cream cheese which has been softened with a little cream on bottom of pie shell.
• Place cut up strawberries on top of cream cheese.
• Place left over fresh strawberries in sauce pan and mash.
• Add sugar and cornstarch.
• Cook for 10 minutes on medium until really thick.
• Cool strawberry mixture. (Make sure its cooled).
• Pour over pie.
• Chill pie for 2 hours.
• Whip whipping cream (I add a couple tablespoons of sugar and some vanilla for extra flavor).
• Spread over top of cooled pie.
• EAT and ENJOY!

1970'S FRENCH STRAWBERRY PIE

Steps:

• Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust.
• Arrange about 2 cups quartered strawberries onto cream cheese layer.
• Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
• Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
• Beat 1 cup heavy cream, 2 tablespoons sugar (optional), and vanilla extract (optional) in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.