Lenten pie with strawberries

Description

Lenten strawberry pie will appeal to both those who restrict their diet for religious reasons, and vegans or vegetarians. Eggs in this recipe are not required at all, and vegetable oil, which we thoroughly cooled in the freezer, does an excellent job with the role of fat. Other products do not raise questions: water, sugar, flour and berries. The result is amazing! You can cook a lean strawberry pie as often as you like, especially if a rich harvest of this fragrant juicy berry was born in the country.

Cooking

Step 1

Prepare the dough for the Strawberry Lenten Pie. To do this, 30 minutes before the start of the process, remove the vegetable oil (150 ml) in the freezer so that it thickens.

Step 2

Wash the strawberries for the pie, dry and clean. Transfer to a small saucepan and sprinkle with brown sugar. Place on stove and heat over medium heat for 2 minutes.

Step 3

Add water (depending on the juiciness of the berries), cover the pan with a lid and bring to a boil quickly. Remove the lid and cook for 3 minutes. Throw the berries on a sieve, collect the syrup and let cool.

Step 4

Sift the flour for the pie dough with salt and baking powder into a bowl. Add the frozen butter, chop with two knives to make a crumb. Pour in the cooled syrup, add vanilla sugar and cinnamon. Knead the dough quickly.

Step 5

Grease a 22 cm silicone pie mold with vegetable oil. Put a little less than half of the cooked dough on the bottom, spread the strawberries on top.

Step 6

Lay out the remaining dough. Heat the oven to 180°C. Put the form with the future pie on the middle level of the oven. Bake for 35-40 minutes (a wooden skewer inserted into the center of the pie should come out dry).

Step 7

Let the lean strawberry tart cool slightly in the pan, then transfer it to a wire rack. Let cool completely. Invert onto a plate and sprinkle with powdered sugar.