Strawberry Pie

April 17, 2018
Created by Harmons
3 hours
Serves 6-8
  • Crust
  • 1 1/4 cups unbleached all-purpose flour
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into 1/2" cubes
  • 1/4-1/3 cup ice water
  • Filling
  • 2 1/2 lb strawberries, hulled and quartered, divided
  • 2 Tbsp water
  • 2/3 cup sugar
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • Pinch of salt
  • 1 1/2 tsp vanilla
  • Sweetened whipped cream, optional

Preheat oven to 375°.

To make the pie crust, using a food processor with the dough blade attachment, add flour and salt. Pulse a couple of times to combine. Add butter and pulse a couple of times until butter resembles lentils. Add 1/4 cup water and pulse a couple of times. Add water by tablespoon, as needed, until dough mostly comes together.

Transfer dough to a work surface lined with a large piece of plastic wrap. Gather plastic wrap and flatten dough into a disk. Refrigerate until well chilled, about 15 minutes.

Remove dough from refrigerator about 15 minutes before rolling. Lightly flour a work surface and top of dough. Using a rolling pin, roll dough into a circle, turning it a quarter turn and flipping dough as needed with a bench scraper to prevent sticking, until dough measures 14” wide and 1/8” thick. Starting at one edge, roll dough around rolling pin and transfer to a pie plate, and chill for 15 minutes. Place a sheet of aluminum foil over pie crust and fill plate with 1 cup of pie weights.

Bake until dough starts to turn golden, 12-15 minutes. Carefully remove foil and weights. Continue to bake crust until lightly golden brown, another 8 min. Remove crust from oven let cool.

To make the filling, in a medium saucepan over high heat, add 1 pound strawberries and water, cover, and let cook, 2 minutes. Remove cover and begin mashing strawberries until chunky and juicy. Transfer strawberries to a fine-mesh sieve set over a liquid glass measure and, using a wooden spoon, press down firmly, discarding solids that remain. Measure juice, add water to measure 1 cup and set aside.

In the same saucepan over medium heat, combine sugar and cornstarch. Whisk in strawberry juice, lemon juice and salt and cook until thickened, about 3 minutes. Remove from heat and stir in vanilla.

Toss remaining 1 ½ lb strawberries and glaze together until berries are coated. Pile into pie shell. Chill 2 hours or until set. Serve cold with whipped cream, if using.