Best Strawberry Pie with Strawberry Crust
INGEREDIENTS
:
STRAWBERRY
PIE CRUST
- ½ cup freeze-dried strawberries
- 1 tablespoon granulated sugar
- 2½ cups all-purpose flour
- ½ teaspoon fine sea salt
- 2 sticks unsalted butter, cut into ½ inch-cubes
FILLING AND
FINISHING
- 5 cups fresh strawberries, halved
- 1 tablespoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- Pinch of fine sea salt
- ½ cup plus 2 tablespoons granulated sugar
- ⅓ cup cornstarch
- 1 large egg white
- Sanding sugar, for finishing
DIRECTIONS :
1. MAKE THE PIE CRUST: In a food processor, pulse
the strawberries and granulated sugar to a fine powder. Add the flour and salt,
and continue to process until well combined.
2. Add the butter and pulse until the mixture
resembles small peas. Transfer to a medium bowl.
3. Make a well in the center of the flour and add
¼ cup ice water. Mix by hand until the mixture uniformly comes together but
isn’t sticky or tacky. If necessary, add more water 1 tablespoon at a time.
4. Divide the pie dough in half and form each
half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill
for at least 30 minutes.
5. PREPARE THE FILLING: In a large bowl, toss
together the strawberries, lemon juice, vanilla and salt.
6. In a small bowl, whisk together the granulated
sugar and cornstarch. Add the mixture to the strawberries and toss well to
combine.
7. In a small bowl, whisk together the egg white
and 1 tablespoon water.
8. ASSEMBLE THE PIE: On a lightly floured surface,
roll out one disk of the dough to ¼ inch thick. Transfer to a pie plate and
trim the excess crust around the edge with scissors so that only ½ inch hangs
over the edge of the pie plate.
9. Pour the filling into the pie crust. Transfer
the whole thing to the refrigerator.
10. Roll out the second disk of dough to ¼ inch
thick. Cut 1½-inch-wide strips from the dough. Use the strips to weave a
lattice on top of the pie.
11. Chill the pie for 20 minutes while you
preheat the oven to 425°F.
12. Brush the surface of the pie with egg wash
and sprinkle with the sanding sugar. Bake until the crust begins to brown
slightly and the filling is bubbly, 40 to 45 minutes.
13. Cool completely before slicing and serving.
This article and recipe adapted from this site
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