This pie recipe is perfect for National Strawberries and Cream Day

Pastry chef Martin Howard, famously known as Chocolatina, shares a tasty pie recipe in celebration of National Strawberries and Cream Day.

Pie dough crust:

• 1 ¼ c. all purpose flour

• ¼ c. butter

• ¼ c. shortening

• 1 tsp. salt

• 2 tsp. sugar ¼ c water

Blend together flour, butter, shortening, salt and sugar with a paddle on a stand mixer until sandy consistency. Add water and mix just until combined. Chill for 1 hour. Roll and put into 9” pie pan. Crimp edges and chill for one hour. Bake at 350 until golden brown. Brush with white chocolate.

Pastry Cream:

• 2 c. milk

• ½ c. sugar

• 2 eggs

• ¼ c. cornstarch

• ½ tsp salt

• 2 TBSP butter

• 2 tsp Vanilla extract

Combine sugar and cornstarch. Put eggs in a bowl and whisk in sugar/cornstarch mixture. Put milk in a pot and bring to a boil. Slowly whisk into egg mixture. Put back on heat and whisk until thick. Remove from heat and add salt, butter and vanilla. Place in a shallow metal container, cover with plastic wrap and chill.

Whipped cream:

• 1 c. heavy cream

• 2 TBSP sugar

• 1 tsp vanilla extract

Put cream and vanilla in bowl of mixer with whip attachment. Start whipping and slowly add sugar. Whip until stiff.

Assembly: Pipe a layer of pastry cream into pie shell. Add a layer of sliced strawberries and spread with a layer of jam. Repeat two more times. Pipe on whipped cream and garnish with strawberries. Chill until ready to serve.

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