Strawberry pie

Directions

• Pasta
• In a stand mixer, add 1/2 cup (90g) Sugar;
• Add Margarine 3 tbsp (60g);
• Add Gem 1 unit;
• Add approximately 1 cup (120g) of all-purpose flour gradually while whisking/mixing;
• Place a plastic sheet on the bench and flour;
• Open the dough with a plastic wrap over it;
• Make the dough bigger than the shape;
• Transfer the dough to the baking sheet;
• Squeeze it on the baking sheet;
• Remove the leftovers;
• Make holes in the dough so that large bubbles do not form;
• Bake in a preheated oven at 200 degrees for approximately 20 to 25 minutes (keep an eye out because it burns easily);
• Unmold the dough;
• Filling
• In a pan on the fire, add 1 and 1/2 cups of whole milk (300 mL);
• Add cornstarch 1 tbsp (20g);
• Mix;
• Add gems 3 units sifted;
• Add 3/4 cup (135g) Sugar;
• Mix and let it cook;
• When it starts to form big bubbles, keep stirring and count 1 minute;
• Turn off the fire;
• Add 1 tsp (5 mL) Vanilla Essence;
• Turn off the heat and keep mixing until it cools down;
• Add over the dough;
• Cover
• In a saucepan, add 1/2 cup (120 mL) Water;
• Add cornstarch 1 tsp (5g);
• Mix and turn on low heat;
• When dissolved, Add Sugar 3 tablespoons (45g);
• Mix and cook for approximately 2 minutes, until translucent.
• Let cool;
• Cut the strawberries and add on top of the pie;
• Add coverage with a brush;
• Add 1/4 cup (30g) granulated cashew nuts xerém;
• Your strawberry pie is ready!