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Ingredients
- Strawberry Pie Dough:
- 1 1/2 c. all-purpose flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp cold unsalted butter, cubed
- 6 Tbsp heavy cream
- 1/4 c. plain yogurt
- Minced zest of 1 orange
- Vanilla Pastry Cream (15 mins + cooling time)
- 6 Tbsp sugar
- 3 Tbsp cornstarch
- 1/4 tsp table salt
- 1 egg
- 1 egg yolk
- 1 1/2 c. whole milk
- 3 Tbsp plain yogurt
- 1/2 tsp vanilla extract
- Putting It All Together (1 1/2 hours + cooling time)
- 1 recipe shortcake pie dough
- 1 recipe vanilla pastry cream
- 3 lb. strawberries, hulled, divided
- 1 c. sugar
- 2 Tbsp light corn syrup
- 2 Tsp fresh lemon juice
- pinch of salt
- 2 tsp unsweetened gelatin
- 4 Tbsp water, divided
- 1 Tbsp cornstarch
Preparation
Step 1
Dough:
Preheat the oven to 400 degrees.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut butter into the flour mixture with a pastry blender or two forks until they pea-sized.
- Stir together the cream, yogurt and zest in another bowl and add to the flour mixture; blend with a fork, just until the mixture comes together.
- Roll out the dough on a lightly floured surface to 1/4-inch thick. Transfer dough to a 9-inch deep-dish pie plate.
- Trim the dough so only 1/2-inch hangs over the edge of the pie plate. Roll the dough under itself and crimp. Firmly press the dough onto the sides of the pie plate.
- Bake crust until golden, about 20 minutes, then cool completely on a wire rack. If (when) the crust starts to slide down the side of the pie plate during baking, use a spoon to gently press the crust back up the sides and continue baking.
Vanilla Pastry:
Whisk together the sugar, cornstarch, salt, egg and egg yolk in a bowl.
- Heat the milk in a saucepan over medium heat until steam rises from pan. Slowly ladle half of the milk into the egg mixture, whisking constantly. Pour the egg-milk mixture into the remaining milk in the pan; bring to a boil, whisking constantly until pastry cream is thickened, about 1 minute.
- Remove from heat, whisk in the yogurt and vanilla. Transfer to a bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill until cold
Pie:
Puree 1 pound of strawberries in a food processor or blender until smooth.
- Transfer to a large saute pan. Add the sugar, corn syrup, lemon juice and salt.
- Sprinkle the gelatin lightly and evenly over 3 tablespoons of water in a small bowl; let it sit for at least 5 minutes. Whisk together the remaining 1 tablespoon of water and cornstarch; set aside.
- Reduce the strawberry mixture over medium-high heat to 1 1/2 cups, 20-25 minutes.
Once reduced, whisk in the cornstarch mixture and simmer 1 minute.
- Add the gelatin mixture; whisk to melt and combine. Transfer the mixture to a bowl and allow it to cool to room temperature.
- Quarter the remaining 2 pounds of strawberries (about 6 cups); stir into cooked strawberry mixture.
Spread vanilla cream in pie crust. Top pastry cream with strawberry mixture, cover with plastic wrap and chill at least 3 hours.
- Bake crust until golden, about 20 minutes, then cool completely on a wire rack. If (when) the crust starts to slide down the side of the pie plate during baking, use a spoon to gently press the crust back up the sides and continue baking.