How to make
First we wash and cut the strawberries, sprinkle them with stevia and put them aside.
Then we proceed to make the pie dough.
Add the flour and salt to the bowl of the food processor. Blend once or twice to combine the ingredients.
Add the butter. Blend a few times until the butter is blended with the flour, forming a sandy mixture with a few pea-sized pieces.
Add the egg yolks and milk. Blend 60 to 90 seconds until it comes together into a ball of dough. It will start to look like wet sand and gather into a ball during the last few seconds of pulsation.
Pour the dough onto the kitchen counter (no need for flour unless you are not using the dough right away, but note that this dough also requires no chilling time). Form a round crust with a thickness of 1 1/2 cm.
You can store it in the refrigerator in cling film for up to 3 days. With floured hands, fold and squash the dough in on itself, forming it into a ball. Your hands are your best tool, just like when making homemade puff pastry dough.
The ball of dough should come together easily. If it seems too dry or crumbly, dip your fingers in ice water and then continue to shape the dough with your hands. If it seems too sticky, sprinkle with more flour and then continue to shape the dough with your hands.
You will need a clean work surface, a rolling pin and some flour. Lightly flour the work surface, the rolling pin and your hands and sprinkle some flour over the dough. Use light-medium force with your rolling pin on the dough – don't press too hard on the dough.
When rolling out the dough, start from the center and work outwards in all directions, rolling out the dough with your hands as you go: between the rolling of the rolling pin, rotate the pie crust and even turn it over to make sure it doesn't stick to your work surface.
Sprinkle with a little more flour if it sticks. If necessary, while rolling it out, put down the rolling pin and use your hands to shape the dough into an even circle: then place it in the pie tin, leaving a 2cm border.
Sprinkle the bottom of the crust with the starch and pour the strawberries. Bake the delicious strawberry pie in a 390°F (200°C) oven without a fan for 30 minutes, then pour the meringue and bake for a further 15 at 360°F (180°C) without a fan.
To make the meringue pour the egg whites into a bowl and beat them well. The bowl must be absolutely dry in order to beat the egg whites well.
While beating with the mixer, add stevia powder. Finally, pour in the vinegar and slowly stir with a spatula. Spread the meringue over the strawberry pie and place it back into the oven.
Enjoy this fresh and delicious Sugar Free Strawberry Meringue Pie :)
