Everything You Should Know About Pies
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Everything You Should Know About Pastry

Grandma's Cream Strawberry Tart

After picking over the berries carefully, arrange them in layers in a deep pie tin lined with puff paste, sprinkling sugar thickly between each layer: fill the pie tin pretty full, pouring in a quantity of the juice: cover with a thick crust, with a slit in the top and bake. 

When the pie is baked, pour into the slit in the top of the pie the following cream mixture: 

  • Take 3/4 cup of the cream, heat it until it comes to a boil, then stir into it the whites of two eggs beaten light, one tablespoon of sugar and a teaspoon of cornstarch dissolved in cold milk. 
  • Boil all together a few moments until quite smooth; set it aside and when cool pour it into the pie through the slit in the crust. 
  • Serve it cold with powdered sugar sifted over it.

Raspberry, blackberry or any other berry you like may be made the same.