Strawberry Pie with the Cutest Roses

For the pie crust by making crumbs with all ingredients except for the egg/water. This is best done with the kneading attachment of a mixer or with your hands. Add egg yolk and kneed with your hands until you can form into a ball, of still too crumbly, add water, a teaspoon each time. Cut dough in half, transfer one half covered in plastic wrap to fridge. Roll out other half larger than your pie pan and be sure it covers it completely. Chill until you are ready with the filling. All of the pie crust should have the chance to chill for at least half an hour.

For the filling hull strawberries and cut in pieces. Mix with all other ingredients except for the butter. Set aside.

Take out the second part of the dough and roll out on a lightly floured surface. Cut out about four to five small circles with cookie cutter, line them up, and roll them up. Cut in half and bend rose leaves a little. See step-by-step instructions for further guidance. Cut out leaves, etc. to your liking.

Place the filling in the prepared pie crust and decorate with your roses and leaves. Bake pie at 210 degrees Celsius for 20min, then cover fully in aluminium foil and bake for another 25min at 180 degrees Celsius.

Let cool completely before serving. Pie is much easier to cut if completely cold or chilled, the filling will also set better.