Recipes · American · Pies
Fresh Strawberry Pie
One serving has 358 kcal and 3 g protein, and at least a fifth of a woman's daily need of vitamin C (80%) and manganese (28%). Ready in 240 minutes.
- Preparation: 210 min
- Cooking: 30 min
- Makes: 1 serving (198 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 31 g Shortcrust pastry
- 100 g Fresh strawberries
- 19 g Sugar
- 3.8 g Cornflour
- 15 g Water
- 1.9 g Lemon juice
- 25 g Double or whipping cream
- 1.9 g Icing sugar
Method
- Makes one 23 cm pie, cut into 8 slices; the amounts are for one slice, so multiply every ingredient by 8 for the whole pie. Heat the oven to 200 °C (400 °F).
- Line a 23 cm pie dish with the pastry, crimp the edge and prick the base all over. Chill for 15 minutes, line with baking paper and baking beans and bake for 15 minutes, then remove the paper and beans and bake for 8-10 minutes more, until golden and crisp all over. Leave to cool completely.
- Hull the strawberries. Put the smallest and least shapely third of them in a saucepan and crush them with a potato masher.
- Mix the sugar with the cornflour and stir it into the crushed strawberries with the water. Bring to the boil over a medium heat, stirring all the time, and boil for 2 minutes, until the glaze turns thick and clear rather than cloudy. Stir in the lemon juice and leave to cool for 10 minutes.
- Stand the whole strawberries in the cooled pastry case, pointed ends up, and pour the warm glaze over them so it runs between the berries. Chill for 3 hours, until the glaze has set.
- Shortly before serving, whip the cream with the icing sugar to soft peaks and spread or pipe it over the pie. Eat it the day it is made.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 358 kcal | 17% |
| Carbohydrates | 46 g | |
| Water | 129 mL | |
| Fiber | 3.1 g | 10% |
| Protein | 3.2 g | 7% |
| Tryptophan | 0.05 g | |
| Threonine | 0.1 g | |
| Isoleucine | 0.11 g | |
| Leucine | 0.22 g | |
| Lysine | 0.1 g | |
| Methionine | 0.05 g | |
| Cystine | 0.05 g | |
| Phenylalanine | 0.14 g | |
| Tyrosine | 0.11 g | |
| Valine | 0.13 g | |
| Histidine | 0.07 g | |
| Fat | 18.9 g | |
| Monounsaturated | 6.5 g | |
| Polyunsaturated | 3.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.8 g | |
| Saturated | 8.2 g | |
| Trans-Fats | 0.31 g | |
| Cholesterol | 28.3 mg | |
| Calcium | 36.1 mg | 4% |
| Copper | 0.08 mg | 9% |
| Iron | 1.3 mg | 7% |
| Magnesium | 18.9 mg | 6% |
| Manganese | 0.51 mg | 28% |
| Phosphorus | 57.8 mg | 8% |
| Potassium | 198 mg | 4% |
| Selenium | 7.2 µg | 13% |
| Sodium | 158 mg | |
| Zinc | 0.33 mg | 4% |
| Thiamin (vitamin B1) | 0.14 mg | 13% |
| Riboflavin (vitamin B2) | 0.15 mg | 14% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.3 mg | 6% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 47.4 µg | 12% |
| Cobalamin (vitamin B12) | 0.04 µg | 2% |
| Choline | 11.8 mg | 3% |
| Vitamin A | 104 µg | 15% |
| Vitamin C | 59.7 mg | 80% |
| Vitamin D (D2 + D3) | 15.8 IU | 3% |
| Vitamin E | 0.61 mg | 4% |
| Vitamin K | 7.1 µg | 8% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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