Heart Pie

For the heart pie, first boil the strawberries with sugar and a dash of water. Add the balsamic vinegar. Simmer until they soften but do not break down.

In the meantime, mix the cornstarch with a little water. If there is too much liquid during cooking, some of it can be poured off before thickening. Bind the strawberries with the cornstarch, boil again to do so. Set aside.

Preheat the oven to 170 °C. Grease a pie dish (24 cm diameter).

Prepare the shortcrust pastry according to the basic recipe (or use ready-made pastry). After resting, roll out thinly on a floured work surface. Cut 2 dough surfaces. One should cover the bottom and walls of the pie pan, and the other can be placed over it as a lid. Cut out hearts from the lid with a cookie cutter.

Place the dough for the bottom in the pie dish and press down lightly. Trim off any overhanging edges. Pour in the filling and place the lid on top. Beat the egg and brush the lid with it. Do not brush into the cut-out hearts, as this may cause red streaks on the pastry lid.

Bake the heart pie for about 45 minutes.

This heart would also make a nice alternative Mother’s Day heart.

Preparation Tip:

An even better result is achieved if the bottom of the heart pie is blind baked before filling.

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