Yields: 9-inch double crusted pie
A simple homemade yet delicious pie made with a yummy filling and dried strawberries infused pastry crust.
Author: Renate A. Moore
Ingredients
PIE CRUST:
· 2 ½ cups all-purpose flour, spooned and leveled
· 1 teaspoon kosher salt
· 1 teaspoon pure granulated cane sugar
· ½ cup freeze-dried strawberries
· 2 sticks (16 tablespoons) COLD unsalted butter, cut into cubes
· ½ - ¾ cups very cold water
· 1 tablespoon milk for brushing the crust
· ¼ teaspoon pure granulated cane sugar for sprinkling
FILLING:
· 6 cups fresh strawberries, hulled and sliced in halves
· Half of a lemon, zested and juiced
· 1 teaspoon orange extract
· 1 teaspoon almond extract
· ½ cup pure granulated cane sugar
· 1/3 cup brown sugar
· ¼ cup cornstarch
· pinch of salt
· ¼ teaspoon ground ginger
· 1/3 teaspoon ground cardamom
Instructions:
Making the crust:
In a food processor, combine the flour, salt, sugar and freeze-dried strawberries. Pulse to mix. Add the butter and pulse until mixture resembles coarse meal with just a few pea-size pieces of butter remaining.
Add ¼ cup cold water and pulse until the dough starts to get crumbly, add the remaining water a little at a time and continue to pulse. Dough should hold together when squeeze with fingers. To ensure a flaky crust, do not over process.
Divide dough into two disks; one slightly larger than the other and wrap in plastic wrap. Chill for an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled.
Let stand at room temperature for 3-4 minutes before rolling out.
Roll out the larger disk on a lightly floured surface to form a large circle. Fit into an ungreased 9-inch pie dish, trim the edges leaving an inch or two overhang. Refrigerate for 30 minutes.
In a medium bowl, toss the strawberries with the lemon zest and juice, orange extract, and almond extract. Mix in the sugars, cornstarch, salt, ground ginger and ground cardamom. Gently stir to make sure the berries are well coated, and cornstarch disappears. Let rest for 10 minutes then spoon the mixture into the pie crust. Pile the mixture high in the center.
Roll out the second dough and cut into strips to create a lattice top. A pastry wheel is perfect for this. Create a lattice top/weave.
Crimp the edges of the strips with a fork.
Brush the top of the pie with the milk then sprinkle with the granulated sugar. Chill for 25 minutes.
Preheat oven to 375 degrees F. Place pie dish on a baking sheet lined with aluminum foil (to capture any spills) and bake for 50-60 minutes or until crust is golden brown and the filling is bubbly.
Cool completely, for at least 2 hours before cutting.
Enjoy with vanilla frozen yogurt or ice-cream and extra fresh strawberries on the side.