Name: Strawberry Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 4 cups (560 g) strawberries, stemmed and sliced or 1 bag (600 g) sliced frozen strawberries, thawed; 3/4 cup (160 g) sugar; 3 tbsp quick-cooking tapioca; 2 cups (300 g) unbleached all-purpose flour; 1/4 cup (35 g) cornstarch; 1 tbsp sugar; 1 pinch salt; 1 cup (225 g) cold unsalted butter, diced; 6 tbsp (90 ml) ice water; 1 egg, lightly beaten; 1 tbsp large sugar crystals (optional)

Preparation

Strawberry Filling
- In a bowl, combine all of the ingredients. Mix well. Set aside.
Crust
- Place the oven rack in the lowest position and cover with a large piece of foil (this will protect the oven from any spillover from the pie as it cooks without preventing the bottom crust from cooking uniformly). Preheat the oven to 400°F (200°C).
- In a food processor, blend the flour, cornstarch, sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Remove the dough from the food processor and form into two discs with your hands.
- On a floured work surface, roll out each disc of dough out until about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie plate with the first dough. Make incisions in the second dough.
- Spread the strawberry mixture out in the bottom crust. Brush the edge of the crust with the beaten egg. Cover with the top crust and remove any excess dough as needed. Fold the edge of the top crust under the bottom crust and seal together. Brush the pie with the beaten egg. Sprinkle with the sugar crystals.
- Bake for 50 minutes or until the crust is nicely browned. Let cool for 2 hours before serving to allow the tapioca to thicken the filling.

Strawberry Pie

Categories

Ingredients

Strawberry Filling

Crust

Preparation

Strawberry Filling

Crust

Personal Note

To help you with this recipe

RICARDO Mini Food Processor