May 31, 2017
Desserts, Fancy/Entertaining, Dairy,
Fruit, Strawberry, Budget-Friendly, Quick Meals, Baby Shower, Ladies Luncheon, Mother's Day, Summer, Oven Bake, Vegetarian, Pies, Kosher Dairy more
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"Recipe source: Sift magazine (Spring 2016)
Original recipe calls for rye pie crust, but I thought any pie crust recipe will work - if you want the rye crust, just use 1/2 rye flour in the pie crust recipe or about 1 1/3 cups rye flour and the remainder white flour."
Preheat oven to 400 degrees F.
On a lightly floured piece of parchment paper roll out pie crust into an oval about 15 inch by 6 inches and just under 1/4 inch thick. Using a paring knife or pastry cutter true any rough edges and move crust covered parchment paper to cookie sheet. Piece with a fork every so often. Brush surface with egg and bake util dough is golden brown (25-30 minutes), checking down way through for bubbles -- if there are any flatten them with a spatula. Cool completely on pan.
While crust is cooling combine the mascarpone and 2 tablespoons of he sugar. Hull the strawberries and cut into 1/4 inch slices.
Move the cooled pie crust to a serving platter or board and spread the mascarpone over the top in an even layer. Dot with jam and then arrange the strawberries in a single, overlapping layer in a decorative pattern. Sprinkle the the remaining tablespoon of sugar, slice and serve immediately.
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