Retro Delight: Mastering the 1970s French Strawberry Pie Recipe
Ah, the 1970s. Bell bottoms, disco, and a certain *je ne sais quoi* that permeated even the culinary world. And what could be more evocative of that era than a classic French Strawberry Pie? This isn’t your average strawberry pie; it’s a celebration of fresh, vibrant flavors, encased in a delicate, buttery crust, and topped with a shimmering glaze that screams retro elegance.
This recipe isn’t just about making a pie; it’s about taking a trip down memory lane, rediscovering a forgotten gem, and impressing everyone with your vintage baking skills. Get ready to ditch the store-bought crust and embrace the joy of creating something truly special. This detailed guide will walk you through every step, from crafting the perfect pâte sucrée to arranging the strawberries with artistic flair.
**Why This 1970s French Strawberry Pie is a Winner**
Before we dive into the recipe, let’s understand why this particular strawberry pie stands out from the crowd:
* **Elegant Simplicity:** The beauty of this pie lies in its simplicity. It relies on high-quality ingredients and proper technique rather than a laundry list of complex steps.
* **Perfectly Balanced Flavors:** The sweetness of the strawberries is perfectly balanced by the slightly tangy crème pâtissière and the buttery richness of the crust.
* **Visually Stunning:** The artful arrangement of the strawberries and the glossy glaze make this pie a showstopper.
* **Nostalgic Appeal:** It’s a taste of simpler times, a reminder of family gatherings and homemade goodness.
**The Anatomy of a Perfect French Strawberry Pie**
This pie consists of three essential components:
1. **Pâte Sucrée (Sweet Shortcrust Pastry):** The foundation of our pie, this buttery and slightly sweet crust provides the perfect textural contrast to the soft filling.
2. **Crème Pâtissière (Pastry Cream):** A rich and creamy custard that acts as a bed for the strawberries. It adds a layer of luxuriousness and helps bind the pie together.
3. **Fresh Strawberries and Glaze:** The star of the show! Fresh, ripe strawberries are arranged artfully atop the crème pâtissière and then glazed to create a dazzling finish.
**Let’s Get Baking! The Ultimate 1970s French Strawberry Pie Recipe**
**Part 1: Making the Pâte Sucrée (Sweet Shortcrust Pastry)**
This recipe makes enough dough for one 9-inch pie crust. You can easily double or triple it if you need more.
**Ingredients:**
* 1 1/4 cups (150g) all-purpose flour
* 1/2 cup (100g) unsalted butter, very cold and cut into cubes
* 1/4 cup (50g) granulated sugar
* 1/4 teaspoon salt
* 1 large egg yolk
* 2-4 tablespoons ice water
**Equipment:**
* Food processor (optional, but recommended)
* Mixing bowl
* Plastic wrap
* Rolling pin
* 9-inch pie plate
* Fork
* Parchment paper
* Pie weights or dried beans
**Instructions:**
1. **Combine Dry Ingredients (Food Processor Method):** If using a food processor, combine the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to combine.
2. **Add Butter (Food Processor Method):** Add the cold, cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs. This should take about 10-15 short pulses.
3. **Combine Dry Ingredients (Mixing Bowl Method):** In a mixing bowl, whisk together the flour, sugar, and salt.
4. **Cut in Butter (Mixing Bowl Method):** Add the cold, cubed butter to the mixing bowl. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to prevent the butter from melting.
5. **Add Egg Yolk:** In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water.
6. **Add Liquid:** Gradually add the egg yolk mixture to the flour mixture, pulsing if using a food processor or mixing with a fork if using a mixing bowl. Add more ice water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overmix.
7. **Form a Disc:** Turn the dough out onto a lightly floured surface. Gently form it into a disc about 1 inch thick.
8. **Chill the Dough:** Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the gluten to relax, resulting in a more tender crust.
9. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Make sure the dough is not sticking to the surface; add more flour as needed.
10. **Transfer to Pie Plate:** Carefully transfer the rolled-out dough to the 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate. Trim any excess dough hanging over the edge.
11. **Crimp the Edges:** Crimp the edges of the pie crust using your fingers or a fork to create a decorative border. You can also use the tines of a fork to make indentations around the edge.
12. **Dock the Crust:** Use a fork to prick the bottom of the pie crust all over. This will prevent the crust from puffing up during baking.
13. **Pre-bake the Crust (Blind Baking):** Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during baking.
14. **Bake:** Bake the crust in a preheated oven at 375°F (190°C) for 15 minutes.
15. **Remove Weights and Bake Again:** Remove the parchment paper and pie weights or dried beans. Return the crust to the oven and bake for another 10-15 minutes, or until golden brown. Watch carefully to prevent burning.
16. **Cool Completely:** Let the baked pie crust cool completely on a wire rack before filling.
**Tips for Perfect Pâte Sucrée:**
* **Keep Everything Cold:** Cold butter and ice water are essential for creating a flaky crust. Warm ingredients will melt the butter, resulting in a tough crust.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, leading to a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to solidify, resulting in a more tender and flaky crust.
* **Blind Baking is Key:** Blind baking prevents the crust from becoming soggy when filled with the crème pâtissière.
**Part 2: Making the Crème Pâtissière (Pastry Cream)**
This classic pastry cream is rich, creamy, and the perfect complement to the sweet strawberries and buttery crust.
**Ingredients:**
* 2 cups (480ml) whole milk
* 1/2 cup (100g) granulated sugar
* 1/4 cup (30g) cornstarch
* 1/4 teaspoon salt
* 4 large egg yolks
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract
**Equipment:**
* Medium saucepan
* Whisk
* Heatproof bowl
* Plastic wrap
**Instructions:**
1. **Heat the Milk:** In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil.
2. **Whisk Together Dry Ingredients:** In a separate bowl, whisk together the sugar, cornstarch, and salt.
3. **Whisk in Egg Yolks:** Add the egg yolks to the sugar mixture and whisk until pale and smooth.
4. **Temper the Egg Yolks:** Gradually whisk about 1/2 cup of the hot milk into the egg yolk mixture to temper them (this prevents the eggs from scrambling).
5. **Combine Mixtures:** Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk.
6. **Cook the Pastry Cream:** Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1 minute, whisking vigorously, to ensure the cornstarch is fully cooked and the pastry cream is smooth.
7. **Remove from Heat:** Remove the saucepan from the heat and stir in the butter and vanilla extract.
8. **Strain the Pastry Cream:** Strain the pastry cream through a fine-mesh sieve into a heatproof bowl to remove any lumps.
9. **Cool the Pastry Cream:** Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and set.
**Tips for Perfect Crème Pâtissière:**
* **Whisk Constantly:** Whisking constantly while cooking the pastry cream is crucial to prevent scorching and ensure a smooth texture.
* **Cook Thoroughly:** Cook the pastry cream for at least 1 minute after it comes to a boil to ensure the cornstarch is fully cooked. Undercooked cornstarch can result in a grainy texture.
* **Prevent Skin Formation:** Pressing plastic wrap directly onto the surface of the pastry cream while cooling prevents a skin from forming.
* **Cool Completely:** The pastry cream needs to be completely cool before using it to fill the pie crust.
**Part 3: Assembling the Pie and Making the Glaze**
Now for the fun part! This is where you get to unleash your inner artist and create a beautiful and delicious strawberry pie.
**Ingredients:**
* 1 baked and cooled pâte sucrée crust
* 1 batch of cooled crème pâtissière
* 2-3 pints fresh strawberries, hulled and sliced
* 1/2 cup strawberry jam or apricot preserves
* 2 tablespoons water
**Equipment:**
* Small saucepan
* Pastry brush
**Instructions:**
1. **Fill the Pie Crust:** Spread the cooled crème pâtissière evenly over the bottom of the baked pie crust.
2. **Arrange the Strawberries:** Arrange the sliced strawberries artfully on top of the crème pâtissière. You can create concentric circles, radiating patterns, or any design you like. Get creative!
3. **Make the Glaze:** In a small saucepan, combine the strawberry jam or apricot preserves and water. Heat over low heat, stirring constantly, until the jam is melted and smooth. Bring to a gentle simmer for 1 minute.
4. **Strain the Glaze (Optional):** For a smoother glaze, strain the mixture through a fine-mesh sieve.
5. **Brush the Glaze:** Using a pastry brush, gently brush the glaze over the strawberries. This will give them a beautiful shine and help to preserve them.
6. **Chill the Pie:** Refrigerate the assembled pie for at least 30 minutes before serving. This will allow the glaze to set and the flavors to meld together.
**Tips for Assembling and Glazing:**
* **Use Fresh, Ripe Strawberries:** The quality of the strawberries will greatly impact the flavor of the pie. Choose strawberries that are plump, juicy, and fragrant.
* **Arrange Strawberries Artfully:** Take your time and create a visually appealing design with the strawberries.
* **Don’t Overglaze:** Use just enough glaze to give the strawberries a shine without making the pie too sticky.
* **Chill Before Serving:** Chilling the pie allows the flavors to meld together and the glaze to set, making it easier to slice and serve.
**Variations and Adaptations**
* **Other Berries:** Feel free to substitute other berries, such as raspberries, blueberries, or blackberries, for the strawberries.
* **Chocolate Crust:** For a richer flavor, try using a chocolate pâte sucrée.
* **Almond Pastry Cream:** Add a teaspoon of almond extract to the crème pâtissière for a delicate almond flavor.
* **Lemon Zest:** Add the zest of one lemon to the crème pâtissière for a bright, citrusy note.
* **Whipped Cream Topping:** For an extra touch of indulgence, top the pie with whipped cream before serving.
**Serving and Storage**
* **Serving:** Serve the pie chilled. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
* **Storage:** Store leftover pie in the refrigerator for up to 3 days. Cover loosely with plastic wrap or store in an airtight container.
**Troubleshooting**
* **Soggy Crust:** Make sure to blind bake the crust properly and avoid overfilling the pie with crème pâtissière.
* **Lumpy Pastry Cream:** Whisk constantly while cooking the pastry cream and strain it through a fine-mesh sieve to remove any lumps.
* **Cracked Glaze:** Avoid over-baking the glaze. Heat it just until melted and smooth.
* **Strawberries Sliding Off:** Be sure to chill the assembled pie before serving to allow the glaze to set and hold the strawberries in place.
**Embrace the Retro Charm!**
This 1970s French Strawberry Pie is more than just a dessert; it’s an experience. It’s a chance to slow down, connect with the past, and create something truly special. So, gather your ingredients, put on some groovy tunes, and get ready to bake a pie that will transport you back in time. Your friends and family will thank you for it! Enjoy!