How to Make a Strawberry or Peach Pie

Home-made strawberry or peach pie with crème pâtissière filling

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How to Make a Strawberry or Peach Pie Recipe
78 Steps
Ingredients
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1
Strawberries

Strawberries

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Or Peaches

Or Peaches

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3
Butter

Butter

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Flour and a little bit of cinnamon

Flour and a little bit of cinnamon

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Splenda or regular sugar

Splenda or regular sugar

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Cold water

Cold water

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Round mold / pie mold

Round mold / pie mold

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9
Sift the flour in a bowl

Sift the flour in a bowl

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Add sugar or Splenda. Preferably use the ones that are specially made for pastries, as they become easier to mix.

Add sugar or Splenda. Preferably use the ones that are specially made for pastries, as they become easier to mix.

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Mix the flour and the sugar together with a spoon or spatula. Then make a well in the middle of the mix.

Mix the flour and the sugar together with a spoon or spatula. Then make a well in the middle of the mix.

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Inside the cleared area place the butter. I like cutting the bar in little cubes as they are easier to mix. Afterwards grab some of the mix from the sides and sprinkle the butter cubes with it.

Inside the cleared area place the butter. I like cutting the bar in little cubes as they are easier to mix. Afterwards grab some of the mix from the sides and sprinkle the butter cubes with it.

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Mix the whole thin together, either with hands or a spatula. Make sure the butter cubes mix well.

Mix the whole thin together, either with hands or a spatula. Make sure the butter cubes mix well.

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You will start getting this kind of texture from the mix. If you are mixing with your hands, use some flour on then as  you will have to deal with a greasy and sticky mix.. so keep mixing.

You will start getting this kind of texture from the mix. If you are mixing with your hands, use some flour on then as you will have to deal with a greasy and sticky mix.. so keep mixing.

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Once the mix stops sticking everywhere and starts having a more solid volume, you are done.  It will still have a little texture but that is totally fine.

Once the mix stops sticking everywhere and starts having a more solid volume, you are done. It will still have a little texture but that is totally fine.

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Grab the mix and start kneading the dough it into a ball.

Grab the mix and start kneading the dough it into a ball.

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It will be ready when the whole dough stops falling apart to pieces  and is not sticky anymore

It will be ready when the whole dough stops falling apart to pieces and is not sticky anymore

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Make sure when you press a finger into the dough, it doesn't stick.

Make sure when you press a finger into the dough, it doesn't stick.

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If by any chance it is still sticky add some flour  in the center and start mixing from the sides to the center.

If by any chance it is still sticky add some flour in the center and start mixing from the sides to the center.

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Make a ball ( in this case a made a heart out of fun) and wrap it with cling film. Take it to the refrigerator for about 20 minutes. We need the dough to be cool.

Make a ball ( in this case a made a heart out of fun) and wrap it with cling film. Take it to the refrigerator for about 20 minutes. We need the dough to be cool.

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Once the dough is cold, take it out of its wrapper and roll it out. Remember to keep the circular shape.

Once the dough is cold, take it out of its wrapper and roll it out. Remember to keep the circular shape.

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Once you roll the dough out to a size that can cover the mold, leave it in the refrigerator for 10 minutes to cool it down again.

Once you roll the dough out to a size that can cover the mold, leave it in the refrigerator for 10 minutes to cool it down again.

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Once it is cold again, grab one side and place it in the roller pin and carefully start rolling it in. The idea is to take the dough from the mat to the mold without altering the shape it already has.

Once it is cold again, grab one side and place it in the roller pin and carefully start rolling it in. The idea is to take the dough from the mat to the mold without altering the shape it already has.

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Starr placing the roller pin with the dough wrapped on any edge of the mold and start rolling till the dough is finally on top of the mold.

Starr placing the roller pin with the dough wrapped on any edge of the mold and start rolling till the dough is finally on top of the mold.

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Make sure the bottom is covered with the dough

Make sure the bottom is covered with the dough

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With the help of any finger gently press the dough against the mold.

With the help of any finger gently press the dough against the mold.

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Do this process in all the edges and bottom.

Do this process in all the edges and bottom.

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Once you are done, you will have something like this. You will have extra dough on all the sides. Some people like cutting it with the help of scissors. Personally i like doing two layers on the sides

Once you are done, you will have something like this. You will have extra dough on all the sides. Some people like cutting it with the help of scissors. Personally i like doing two layers on the sides

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If you want to have to layers, to keep a stronger pie. Fold the dough like this.

If you want to have to layers, to keep a stronger pie. Fold the dough like this.

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Once you finish, wrap the top with cling film and take the mold to the refrigerator for about 20 minutes.

Once you finish, wrap the top with cling film and take the mold to the refrigerator for about 20 minutes.

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Make sure you preheated the oven to 180 C / 365 F.

Make sure you preheated the oven to 180 C / 365 F.

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Once you take the wrap out, with the use of a brush paint the dough with egg whites and take it to the oven.

Once you take the wrap out, with the use of a brush paint the dough with egg whites and take it to the oven.

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Leave it for 35-45 minutes.

Leave it for 35-45 minutes.

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Once the crust is done, take it out of the oven but don't turn it off.

Once the crust is done, take it out of the oven but don't turn it off.

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Make sure it is all good. If you want to have a golden crust, give one or two more layers but this time of egg yolk.

Make sure it is all good. If you want to have a golden crust, give one or two more layers but this time of egg yolk.

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Depending on how much you leave it on the oven it will grab a more golden look, just remember to never leave the crust unattended since it can burn. Once it's ready, it's time to fill it!

Depending on how much you leave it on the oven it will grab a more golden look, just remember to never leave the crust unattended since it can burn. Once it's ready, it's time to fill it!

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1.Boil the milk and the vanilla extract in a pan 2.In a bowl, add the egg yolks, sugar and corn flour and mix it with the help of a electric mixer 3.Pour the milk into the bowl and continue mixing.

1.Boil the milk and the vanilla extract in a pan 2.In a bowl, add the egg yolks, sugar and corn flour and mix it with the help of a electric mixer 3.Pour the milk into the bowl and continue mixing.

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4. Take the mix into the pan on low heat. Stir with a spoon constantly to avoid burning or lumping.

4. Take the mix into the pan on low heat. Stir with a spoon constantly to avoid burning or lumping.

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Once the mixture thickens, remove from heat

Once the mixture thickens, remove from heat

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Pour it in a bowl and stir it

Pour it in a bowl and stir it

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Wrap the top with cling film and take it to the refrigerator to cool down.

Wrap the top with cling film and take it to the refrigerator to cool down.

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Once both the crust and the creme patissiere are cold, it's time to fill the crust!

Once both the crust and the creme patissiere are cold, it's time to fill the crust!

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Take the cling film off

Take the cling film off

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Pour it with the help if a spatula

Pour it with the help if a spatula

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Make sure the creme goes to every corner and crevice of the crust.

Make sure the creme goes to every corner and crevice of the crust.

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Flatten the creme with the spatula

Flatten the creme with the spatula

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Or any other tool

Or any other tool

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Leave it in the refrigerator while you prepare the fruit filling.

Leave it in the refrigerator while you prepare the fruit filling.

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Cut the strawberries according to the shape and kind of decoration you want. It can be in long slices or round ones.

Cut the strawberries according to the shape and kind of decoration you want. It can be in long slices or round ones.

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Make sure you have enough fruit to cover the top of the pie.

Make sure you have enough fruit to cover the top of the pie.

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Put every slice in a large plate this way

Put every slice in a large plate this way

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And pour lemon juice over the strawberry slices. This will give the fruit a little extra acid taste that will contrast perfectly with the sweetness of the rest of the pie.

And pour lemon juice over the strawberry slices. This will give the fruit a little extra acid taste that will contrast perfectly with the sweetness of the rest of the pie.

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Once the slices soaked in lemon juice are ready, start to decorate the pie the way you want.

Once the slices soaked in lemon juice are ready, start to decorate the pie the way you want.

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There is no actual wrong way to decorate, so be creative!

There is no actual wrong way to decorate, so be creative!

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You can add a layer of strawberry jam to make it look even better. A tip: grab 1/4  of water  add 2-3 table spoons of jam and heat it in the microwave. Then add isinglass and stir. Cover the top.

You can add a layer of strawberry jam to make it look even better. A tip: grab 1/4 of water add 2-3 table spoons of jam and heat it in the microwave. Then add isinglass and stir. Cover the top.

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Same process goes to the peach pie, decorate it however you want it with peach slices.

Same process goes to the peach pie, decorate it however you want it with peach slices.

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Just like with the strawberry pie, grab 1/4 glass of water, 2-3 peach jam and stir it

Just like with the strawberry pie, grab 1/4 glass of water, 2-3 peach jam and stir it

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Add isinglass to the mix and heat it

Add isinglass to the mix and heat it

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Stir the mix making sure there are not lumpsb

Stir the mix making sure there are not lumpsb

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Grab a brush and soak it in the mix

Grab a brush and soak it in the mix

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Start painting over the top of the pie.

Start painting over the top of the pie.

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Voilá!

Voilá!

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All you need is some milliliters of milk and whipped cream powder mix

All you need is some milliliters of milk and whipped cream powder mix

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In a bowl, pour some milk. Preferably use cold milk

In a bowl, pour some milk. Preferably use cold milk

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Add some powder mix

Add some powder mix

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With the help of a spoon stir to help diluting the powder

With the help of a spoon stir to help diluting the powder

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Mix it for about 5 minutes with the help on an electric mixer

Mix it for about 5 minutes with the help on an electric mixer

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You will start having an even mix.. Keep mixing!

You will start having an even mix.. Keep mixing!

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The mix starts thickening and having volume

The mix starts thickening and having volume

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Once you achieve this texture where it doesn't drip, stop mixing.

Once you achieve this texture where it doesn't drip, stop mixing.

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Prepare a pastry bag with the nozzle or tip you prefer. Put the whipped cream inside the pastry bag with a spatula or a spoon.

Prepare a pastry bag with the nozzle or tip you prefer. Put the whipped cream inside the pastry bag with a spatula or a spoon.

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Now it'a time to finish the pie!

Now it'a time to finish the pie!

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Decorate it however you like!

Decorate it however you like!

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Enjoy! :)

Enjoy! :)

Ingredients

1 Cup Flour 
50 Grams Butter 
½ Cups Splenda or sugar 
6 Tablespoons Cold water 
5 Egg yolks 
Vanilla 
½ Liters Milk 
200 Grams Splenda or sugar 
2 Cups Fresh strawberries or peaches 
Cups Warm water 
Isinglass 
2 Tablespoons Strawberry or peach jam 
60 Grams Corn flour 
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