Strawberry Pie
By Roxanna Salaverry
Manos Morenas Catering

1.7 pounds all-purpose flour.
1 egg yolk.
0.6 pound powdered sugar.
1 pound margarine.
2 oz salt.
Vanilla extract.


Beat the margarine with the powdered sugar use the K-Shape beater, add flour, salt, egg yolk and finally the vanilla extract, mix well.
Remove the dough from the mixer with a spatula and place it on a floured worktable.

Let it stand for 30 minutes to take shape. Refrigerate the dough at least 30 minutes, better if left an entire day.

Remove the dough from refrigerator and roll out with a rolling pin on a floured board, when thin, cut and carefully place onto a pie plate. This dough doesn’t need to grease the plate. Make small holes with a fork.

Pre-heat the oven at 180°C. Bake the dough with wax paper and top raw beans for 10 minutes, then at 160°C for 6 minutes, then tremove the wax paper and beans and bake it for just 2 more minutes. Unmold.

Fill once cold: Before putting the filling, brush with melted white cholotate coating so it does not moisten the dough.

Fill with:

1 liter of very thick pastry cream.
On top, add Strawberry Golfi (jelly). Put strawberries in center and spread strawberry Golfi on top.
Decorate with a mint leave on the side.
Sprinkle powdered sugar on the sides.
Use always medium sized strawberries, very red and pointed, all the same.


Boil 1 liter of milk with vanilla extract. Add a pinch of sugar to prevent milk from burn.
In a bowl, beat 12 egg yolk with 0.6 pounds of sugar, 1.4oz of flour and 1.4oz of cornstarch, add the boiling milk.
Return to the pan to cook the flour and cornstarch.
The pastry cream is prepared simmering it until it boils.