Name: Strawberry Pie
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 to 8
Ingredients: 2 discs Basic Pie Crust (see recipe); 4 cups (1 litre) fresh strawberries, hulled and quartered (or use frozen); 1/2 cup (125 ml) sugar; 2 tablespoons (30 ml) quick-cooking tapioca; Grated zest of 1/2 lemon; 1 tablespoon (15 ml) lemon juice; Milk or water for brushing

Ingredients

- 2 discs Basic Pie Crust (see recipe)
Filling
- 4 cups (1 litre) fresh strawberries, hulled and quartered (or use frozen)
- 1/2 cup (125 ml) sugar
- 2 tablespoons (30 ml) quick-cooking tapioca
- Grated zest of 1/2 lemon
- 1 tablespoon (15 ml) lemon juice
- Milk or water for brushing

Preparation

- On a floured surface, roll the dough into thin discs. Line a 23-cm (9-inch) Pyrex or aluminum pie plate with 1 of the discs. Cut a slit in the middle of the other disc. Set aside.
Filling
- In a bowl, combine the strawberries, sugar, tapioca, and lemon zest and juice. Spread the filling evenly in the pie shell, pressing gently. Brush the edge of the pastry with milk. Cover with the second piece of dough. Seal by crimping the top and bottom sheets of dough with a fork or your fingers.
- Cover tightly with plastic wrap and transfer to the freezer.
Cooking
- With the rack in the bottom position, preheat the oven to 200°C (400°F).
- Remove the plastic wrap. Place the frozen pie on a baking sheet to catch any drips. Bake until golden brown, about 75 minutes. Baking time for an unfrozen pie is about 45 minutes.
- Serve warm or cold.

Strawberry Pie

Categories

Ingredients

Filling

Preparation

Filling

Cooking

Personal Note

To help you with this recipe

RICARDO Deep Pie Plate