Strawberry Jam Pie

Name: Strawberry Jam Pie
Total time: 70 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 450 g of White Flour; 160 g of White Sugar; 8 g of Baking Powder; 1 pinch of Salt; 1 tbsp of Lemon Zest; 3 Medium Eggs; 125 g of Sunflower Oil; 340 g of Strawberry Jam

Vegetarian

Dairy-Free

Nuts-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	79.3g	26.4%
of which Sugars	38.8g	43.1%
Fats	16.4g	25.3%
of which Saturates	2g	10.2%
Proteins	8.2g	17.8%
Fibers	2.2g	8.8%

SAVE

INFO

1h 10m

NUTRITION

504KCAL

If you're looking for a delightful but delicate treat, this golden-baked strawberry pie is all you need. You will get a perfect balance of sweet strawberry filling and a tangy lemon crust.

The recipe is inspired to the traditional Italian jam crostata, which is usually enjoyed for breakfast with a nice a mug of cappuccino or freshly squeezed orange juice.

We have made this crostata recipe with oil instead of butter, so it's dairy-free! Perfect if you are lactose intolerant, or if you are simply looking for a lighter dessert. If you are interested in more allergy-friendly recipes, check out our free Smart-Search tool.

You can store this jam tart in an airtight container for up to a week.

Coming up with healthier and more nutritious recipes is what we do here at Foodaciously. And having people like you enjoying them is our greatest joy and pride. So if you do love healthy food, why not receive two new healthy recipes every week in your inbox? We'd be happy, your belly will be happy.. everybody wins!

Ingredients

Print Recipe

ALLERGY ADVICE: For allergens, see ingredients in bold

White Flour	450 g
White Sugar	160 g
Baking Powder	8 g
Salt	1 pinch
Lemon Zest	1 tbsp
Medium Eggs	3
Sunflower Oil	125 g
Strawberry Jam	340 g

step 1

In a large bowl, mix all the dry ingredients, namely the flour, sugar, lemon zest, baking powder, and salt.

Next, add the eggs and oil. Work the ingredients together for as long as it takes to incorporate the eggs and oil into a crumbly dough.

step 2

Knead and roll the dough into a ball. If the dough is too dry, add a spoon of water, if too wet add a pinch of flour. Avoid over-kneading or the dough will result hard and chewy.

Put the dough into a bowl and place it in the fridge covered with a clean cloth for 15 minutes to cool.

Next, cut 2/3 of the dough and roll it out on a floured surface to a 5 mm thickness. Ease it into a 25 cm (9.8 inches) pie dish oiled and floured, press down with your fingertips and trim off any extra dough.

step 3

Preheat the oven to 175°C. Spread the strawberry jam evenly over the pastry with the help of the back of a spoon. Try our delicious sugar-free strawberry jam.

Next, take the remaining dough, roll out half of it to a 5 mm thickness and cut it into eight strips. If you want to give your pie a cute traditional look, cut the strips using a ripple-edge dough cutter.

Lay four strips diagonally over the pie in one direction.

step 4

Lay the other four strips in the opposite direction, to form a lattice pattern. Roll out the last bit of dough into 10 mm thickness, cut it into two long strips and weave together into a braid to cover the edges of the pie.

Place the pie in the oven and bake for 40 to 45 minutes or until the pastry is golden. Allow the pie to cool down before serving.

Enjoy!

Foodacious Tips

You are free to make this tart with any fruit preserves that you like, but we especially recommend sour cherry jam as an alternative.
Using fresh eggs cold from the fridge and kneading the dough quickly, are some of the ways to ensure that the pie and the pastry decorations keep their shape during cooking. For more baking tips check out our essential baking hacks post.