Strawberry Pie with Strawberry Crust (Print Version)
# Ingredients:
→ Strawberry Pie Crust
01 -
½ cup freeze-dried strawberries
02 -
1 tablespoon granulated sugar
03 -
2½ cups all-purpose flour, plus more for dusting
04 -
½ teaspoon fine sea salt
05 -
2 sticks (225g) cold unsalted butter, cut into ½-inch cubes
06 -
¼ cup ice water, plus more as needed
→ Filling and Finishing
07 -
5 cups fresh strawberries, halved
08 -
1 tablespoon fresh lemon juice
09 -
½ teaspoon pure vanilla extract
10 -
Pinch of fine sea salt
11 -
½ cup plus 2 tablespoons granulated sugar
12 -
⅓ cup cornstarch
13 -
1 large egg white
14 -
Sanding sugar, for finishing
# Instructions:
01 -
In a food processor, pulse the freeze-dried strawberries and granulated sugar to a fine powder. Add the flour and salt, and continue to process until well combined.
02 -
Add the butter to the flour mixture and pulse until the mixture resembles small peas. Transfer to a medium bowl.
03 -
Make a well in the center of the flour mixture and add the ice water (leave the ice cubes behind). 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.
04 -
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 or up to overnight.
05 -
In a large bowl, toss together the strawberries, lemon juice, vanilla and salt.
06 -
In a small bowl, whisk together the granulated sugar and cornstarch. Add the mixture to the berries and toss well to combine.
07 -
In another small bowl, make an egg wash by whisking together the egg white and 1 tablespoon water. Set aside.
08 -
On a lightly floured surface, roll out one disk of the dough to ¼ inch thick. Transfer to a 9-inch pie plate and trim the excess crust around the edge with scissors so that only ½ inch hangs over the edge of the plate.
09 -
Pour the strawberry filling into the pie crust, then transfer to the refrigerator while you work on the lattice.
10 -
Roll out the second disk of dough to ¼ inch thick. Cut 1½-inch-wide strips from the dough. Lay 5 strips vertically and evenly spaced on top of the pie (use the longer strips in the center and shorter strips toward the edges). Fold every other strip back, lay one remaining strip horizontally, then fold the vertical strips back over. Continue weaving strips over and under until the lattice is complete. Roll up the bottom crust overhang and crimp the edge as desired.
11 -
Chill the pie for 20 minutes while you preheat the oven to 425°F (220°C). When the oven is preheated, brush the surface of the pie with the egg wash and sprinkle with sanding sugar.
12 -
Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes. Cool completely before slicing and serving.
# Notes:
01 -
The freeze-dried strawberries give the crust a beautiful pink hue and subtle berry flavor.
02 -
Make sure to cool the pie completely (at least 3 hours) before slicing to allow the filling to set properly.