Right in the heart of strawberry season, I'm rushing to share this strawberry pie recipe. I recently remembered the popular Tsvetaevsky apple pie, and thought — why not try making it with strawberries!? So for today's pie I swapped the apples for strawberries, increased the amount of custard filling, and also added vanilla sugar. I baked it in a smaller pan so it would come out taller and more impressive-looking. The result was absolutely wonderful! I can say with confidence that the strawberry version turned out every bit as good as the apple one — and for strawberry lovers, it'll probably be even better! The crust comes out incredibly soft, tender, and crumbly, the filling is delicate and melts in your mouth, and the fragrant, luscious strawberries are simply a brilliant complement to the whole combination. So good!
Ingredients:
- Dough:
- 200 g flour
- 100 g butter
- 100 g sour cream
- 1 tbsp sugar
- 1 tsp baking powder
- Filling:
- 500 g strawberries
- 300 g sour cream
- 150 g sugar
- 50 g flour
- 2 eggs
- 2 tsp vanilla sugar
How to cook Tsvetaevsky pie with strawberries
Use your hands to shape the dough into a ball, trying not to knead it — work it as little as possible, just enough to bring it together. Refrigerate for 20–30 minutes.
Make the custard filling. Combine the sour cream, sugar, flour, eggs, and vanilla sugar in a bowl and beat until smooth and liquid.
Slice each strawberry into 4 pieces (if the strawberries are small, cutting them in half is enough).
Press the dough into the bottom of the pan (I used a 22 cm pan). Spread it evenly across the bottom and form medium-height sides.
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