Life’s short. That’s the mother of all clichés… Live today as if it was your last… Blah blah blah!
So let’s bring a new twist to this oh so annoying saying: Let’s say I don’t even have a day to live. That I’ll be dead in 5 minutes: the cat scratches my eye, I can’t see because of the blood, I fall in the stairs, crawl all the way to the house next door in the hope I’ll find a helping hand, and my neighbor, who has secretly hated me for years, gives me the final blow (he’s a pastry chef, so I guess he’d be using a rolling pin). What I mean here is that we might not even have the hole bloody day!
I find it much better to enjoy the present moment. Scratch that! To enjoy the instant!
So to hell with my diet and hello gorgeous, scrumptious, juicy strawberry pie!
While we’re on the subject, I think that we can bring both clichés together and all agree that enjoying the moment and living to the fullest come together when we make people around us happy. My philosophy is this though: you can’t make others happy if you neglect your own bliss. We have to BE before we can GIVE! So I brought a big slice of pie to my aunt Liliane, but I made sure I ate mine first. You know, I needed the strength to walk the 2 blocks to her house…
This pie was probably one of the best I have ever had (and I’ve had many). I completely messed up the presentation though. I need to get one of those pie plates with a removable bottom. When I tell you I am a terrible baker… :0)
- Make a sugar crust pastry (pâte sablée in French). For this you’ll need 250g of flour (2 cups I think), 125g of sugar (1 cup), 125g soft salted butter (1 cup), half a lemon zest and one egg. Mix the sugar with the butter and the zest using a wooden spoon, add the egg and mix again, add the flour and mix again. Form a ball with the dough and wrap it up in film. Let it rest in the fridge for 30 minutes. Then spread the dough with a rolling pin, put it in the pie plate and cover it with a sheet of baking paper with little stones on top. Then into the oven at 400°F for 15 to 20 minutes (until the crust reaches the color you like). Let the crust cool down and proceed to step 2:
- Gently mix two big (BIG) table spoons worth of Mascarpone with the same amount of strawberry jam (I used blueberry jam here, but I think the color didn’t look very appealing). Spread this mix on the pie and place your strawberries on top. A pound should do. You can sprinkle some pistachios for a better look or glaze your pie. I like my pies “au naturel” :0)
Note: No! That white, tasteless thing you find in most supermarkets is NOT BUTTER! Butter is yellow! Real butter should go bad after 2 or 3 weeks. I know it’s hard, but try to find a farm for heaven’s sake, or at least a good market. My advice? If you care about what you eat (which I know you do), ask the best pastry chef in your town where he or she gets the real butter ;0) Or you know what? Even better: come over here and I’ll make you the damn pie myself! ;0)