{"id":4531,"date":"2021-04-19T09:08:06","date_gmt":"2021-04-19T07:08:06","guid":{"rendered":"https:\/\/gc.dotflorence.com\/vegan-strawberry-pie-2\/"},"modified":"2025-10-03T11:46:19","modified_gmt":"2025-10-03T09:46:19","slug":"vegan-strawberry-pie-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/vegan-strawberry-pie-2\/","title":{"rendered":"CROSTATA DI FRAGOLE VEGANA"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Facile, con qualche dettaglio di cui prendersi cura.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/2-4-1024x768-2.jpg\" alt=\"\" data-id=\"5862\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5862\" class=\"wp-image-5862\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/4-5-1024x768-2.jpg\" alt=\"\" data-id=\"5863\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/04\/4-5.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5863\" class=\"wp-image-5863\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Per la pasta, impastare velocemente:<\/p>\n\n\n\n<p>200 gr farina 00<\/p>\n\n\n\n<p>200 gr farina di farro <\/p>\n\n\n\n<p>250 gr burro di soia<\/p>\n\n\n\n<p>50 gr zucchero bruno scuro<\/p>\n\n\n\n<p>30 ml acqua<\/p>\n\n\n\n<p>1\/2 cucchiaino da caff\u00e8 di lievito per dolci<\/p>\n\n\n\n<p>1 pizzico di sale<\/p>\n\n\n\n<p>Una volta ottenuto un impasto liscio, posizionalo tra due fogli di carta da forno o pergamena e allungalo in modo uniforme, fino a uno spessore di 1\/2 cm (1\/10 di pollice).<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/5-5-1024x768-2.jpg\" alt=\"\" data-id=\"5864\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5864\" class=\"wp-image-5864\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/6-4-1024x768-4.jpg\" alt=\"\" data-id=\"5865\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/04\/6-4.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5865\" class=\"wp-image-5865\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Premere leggermente una teglia da forno (28 cm, 11 pollici di diametro) sullo strato di pasta, per disegnare la sua dimensione. Quindi tagliarlo pi\u00f9 grande del cerchio.<\/p>\n\n\n\n<p>Posizionare la carta con la pasta tonda all&#8217;interno della teglia, sollevando il bordo e rifilandolo  con una rotella dentata.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/7-3-1024x768-2.jpg\" alt=\"\" data-id=\"5866\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5866\" class=\"wp-image-5866\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/9-4-1024x768-4.jpg\" alt=\"\" data-id=\"5867\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/04\/9-4.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5867\" class=\"wp-image-5867\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Adagiate l&#8217;altro foglio di carta da forno, spargere dei fagioli secchi per non farli lievitare durante la cottura. Cuocere in forno preriscaldato a 180 \u00b0 C &#8211; 350 F, per 12 minuti.<\/p>\n\n\n\n<p>Nel frattempo tagliare a met\u00e0 1kg di fragole e pesare 50 gr di zucchero bianco.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/11-1024x768-6.jpg\" alt=\"\" data-id=\"5868\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5868\" class=\"wp-image-5868\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/12-1024x768-2.jpg\" alt=\"\" data-id=\"5869\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/04\/12.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5869\" class=\"wp-image-5869\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Mettere lo zucchero e le fragole in una padella e cuocere a fuoco medio.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-5 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/13-1024x768-2.jpg\" alt=\"\" data-id=\"5870\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5870\" class=\"wp-image-5870\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/14-1024x768-6.jpg\" alt=\"\" data-id=\"5871\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/04\/14.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5871\" class=\"wp-image-5871\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Cuocere per fare una composta.<\/p>\n\n\n\n<p>Tirare fuori dal forno la  frolla: la superficie \u00e8 &#8220;sigillata&#8221;, non rigonfia, e non completamente cotta.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-6 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/15-1024x768-4.jpg\" alt=\"\" data-id=\"5872\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5872\" class=\"wp-image-5872\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/16-1-1024x768-4.jpg\" alt=\"\" data-id=\"5873\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/04\/16-1.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5873\" class=\"wp-image-5873\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Versare la composta sulla frolla e fare un intreccio con la pasta rimanente.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-7 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/17-1024x768-2.jpg\" alt=\"\" data-id=\"5874\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5874\" class=\"wp-image-5874\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/19-1024x768-2.jpg\" alt=\"\" data-id=\"5875\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/04\/19.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5875\" class=\"wp-image-5875\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Infornare a 180 \u00b0 C per 25 minuti. Lasciar raffreddare. Cospargere di sciroppo di rose.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-8 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/20-ok-1024x622-2.jpg\" alt=\"\" data-id=\"5876\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5876\" class=\"wp-image-5876\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/21-1024x768-2.jpg\" alt=\"\" data-id=\"5877\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/04\/21.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5877\" class=\"wp-image-5877\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Ricca e succosa, con un perfetto equilibrio agrodolce. Anche leggera!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Facile, con qualche dettaglio di cui prendersi cura. Per la pasta, impastare velocemente: 200 gr farina 00 200 gr farina di farro 250 gr burro di soia 50 gr zucchero bruno scuro 30 ml acqua 1\/2 cucchiaino da caff\u00e8 di lievito per dolci 1 pizzico di sale Una volta ottenuto un impasto liscio, posizionalo tra&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,54],"tags":[],"class_list":["post-4531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-e-storie","category-dolci"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CROSTATA DI FRAGOLE VEGANA - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/vegan-strawberry-pie-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CROSTATA DI FRAGOLE VEGANA\" \/>\n<meta property=\"og:description\" content=\"Facile, con qualche dettaglio di cui prendersi cura. 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