Strawberry Matcha Pie

the perfect pie for spring

I love strawberry matcha lattes. Which led me to then think, wouldn’t it be great as a pie? So I decided to make a strawberry matcha pie! I made Four & Twenty Blackbirds’ matcha pie as a base and decided to top it with some delicious strawberry whipped cream. Since I paired it with strawberries, I added more matcha to contrast with the flavors better. A perfect recipe just in time for spring! :)

Since this is a baked custard, it’s smooth and custardy. I’m contemplating if I would prefer this pie instead with some match pastry cream like the Earl Grey Pie I made. But I think I liked it this way. Hmmmm…

Ingredients
makes TWO pies
I used the matcha pie recipe found here: https://cooking.nytimes.com/recipes/1018014-matcha-pie

2 pie doughs
Matcha Pie
266 grams (1 1/3 cups) sugar
3 tablespoons flour
1/2 teaspoon salt
3 tablespoons matcha powder
1 cup (2 sticks) unsalted butter, melted
6 large eggs and 2 egg yolks
4 cups (946 milliliters) heavy cream
1 teaspoon vanilla extract
Strawberry Whipped Cream
2 cups heavy cream
3 tablespoons powdered sugar
2 tablespoons strawberry jam
34 grams freeze-dried strawberries, grounded

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Directions

1. Pie Crust
   -Roll out your two pie doughs and line them into your pie pans. Crimp the edges and poke holes onto the base and sides of the pie with a fork. Cover with parchment paper and pie weights. Bake in a 375 degrees F oven for 15 minutes. Then remove the parchment paper with the weights. Prick the bottoms of the pie crusts one more time. Continue baking for around 7 more minutes. We just want to par-bake the crusts.

2. Matcha Filling
   -Preheat the oven to 325 degrees F.
   -Add 266 g sugar, 3 tbs flour, 1/2 tsp salt, and 3 tbs matcha powder to a bowl and whisk it all together. Then add 1 cup melted unsalted butter and stir it all together again. Beat 6 eggs and 2 egg yolks into the mixture one at a time. Then add 4 cups heavy cream and whisk it together. Strain your mixture through a sieve then evenly distribute it into your two pie crusts. You will most likely have some leftover filling. Don’t overfill.
   -Bake your pies for 50 minutes, rotating them halfway through baking, until set around the edges and wobbly in the center.
   -Let your pies cool at room temperature for 2-3 hours.

3. Strawberry Whipped Cream
   -Grind 34 g freeze-dried strawberries into a powder.
   -Add 2 cups heavy cream, 3 tbs powdered sugar, 34 g freeze-dried strawberries, and 2 tbs strawberry jam to a bowl. Beat everything on high with a hand mixer until it is whipped and fluffy. Taste and adjust according to preference. You can add some salt, powdered sugar, jam, etc…
   -Evenly divide your whipped cream on top of your cooled matcha pies.

4. Arrange strawberries on top of your pies. Store in the refrigerator until cold and enjoy!

Are you a fan of matcha?