Author Notes
I've never quite cared for the traditional fresh strawberry pie. Strawberries, especially when they're in season, are so sweet and flavorful, I've never understood why anyone would want to cover them with all that "goo". Does that stuff have a name anyways?
Baking the strawberries, just like you would with blueberries or blackberries, brings out their natural sweetness and juices. Paired with some citrus juice and zest, the only goo-ing will be over the finished product. Goooo...Gaaaaah....Ooooohhh...Mmmmmm...PIE! —Sarah Plumley
Ingredients
- Pie Crust
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2 1/2 cups
Unbleached All-Purpose Flour
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1 tablespoon
Sugar
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1 teaspoon
Salt
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1 cup
COLD Unsalted Butter, Cut into Small Cubes
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7 tablespoons
Ice Water
- Pie Filling
-
8 cups
Fresh Sliced Strawberries
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1 cup
Sugar
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3 tablespoons
Unbleached All-Purpose Flour
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2 tablespoons
Minute Tapioca
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2 tablespoons
Fresh Squeezed Lemon Juice
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2 tablespoons
Fresh Squeezed Orange Juice
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1 tablespoon
Lemon Zest (about one lemon's worth)
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1 tablespoon
Orange Zest (about one orange's worth)
Directions
-
Pulse flour, sugar, and salt in food processor until well combined. Add the butter cubes, and pulse 3-4 times. Turn the food processor on, and quickly add ice water, one tablespoon at a time, until pie dough comes together. (This should take less than 60 seconds). Remove dough, and form into two equal rounds. Wrap dough in plastic wrap and refrigerate at least an hour to allow the flour to rest.
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Combine all pie filling ingredients, and allow to sit for 30 minutes, stirring every 10 minutes.
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Roll out one round of pie dough an inch bigger than your pie pan. Place dough in pie pan, and brush with egg wash. Using a slotted spoon, fill crust with strawberry mixture, as to not get too much of the liquid into the pie shell. Roll out the second dough round, and cover the pie. Crimp to your liking with your fingers or a fork. Using a small knife, cut several vents in the top crust to allow the steam to release. You can even get fancy with a small cookie cutter! Brush the top of the pie with egg wash, and sprinkle the top with sugar. Bake the pie at 375 degrees for 45 minutes to an hour. You'll know it's done when the fruit begins to bubble!
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