- 1
- 60 mins
- 140 mins
Ingredients
- 2 cups all purpose flour, plus more for dusting
- 4 tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup + 2 tablespoons unsalted butter, cut into cubes and chilled
- 2 large egg yolks
- 1/4 cup whole milk, cold
- 4 cups strawberries, hulled and quartered
- 3/4-1 cup granulated sugar (depending on how sweet your strawberries are)
- 1/4 cup cornstarch
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1 large egg, beaten
- 1/4 cup turbinado sugar
Preparation
Step 1
Instructions
In the bowl of a stand mixer fitted with a paddle, combine the flour, sugar and salt and mix on low speed just to combine.
Add the butter and mix on medium speed until almost incorporated, with some pecan-size pieces remaining, about 1 minute.
In a small bowl, whisk the egg yolks with the milk. With the machine on, drizzle the egg mixture into the flour until it just starts to come together, about 30 seconds. It should be crumble at this point.
Dump the pastry onto a floured surface and gently gather it together. Form the pastry into a 1-inch thick disk, cover with plastic wrap, and refrigerate until firm, about 60 minutes.
Preheat oven to 350 degrees F. Grease a 8-inch square baking pan with baking spray and line with parchment paper, leaving about 3-inches on all sides.
Cut one-third of the pastry off the dish. On a lightly floured surface, roll out the smaller piece to about 8-inches square. Transfer to a parchment lined baking sheet and refrigerate,
Roll out the larger piece of pastry to about a 12-inches square disk. It should be about ¼" thick.
Ease the pastry into the prepared pan, pressing it into the corners and up the side of the pan. Trim the excess pastry, leaving no overhangs. Line the pastry with pie weights (very important!). You could also use beans or rice as pie weights.
Bake for about 30 minutes, until just pale golden and set. Remove the pie weights and the parchment paper. If the bottom of the crust looks raw or not golden brown, return to the oven for about 5-8 minutes. Transfer pan to a wire rack and let cool completely. to make the pie
In a medium bowl, toss the strawberries with the sugar, cornstarch, lemon zest and salt. Spread the filling in the pie crust.
Cover with the chilled piece of pastry crust, pressing it down around the edges.
Brush top with the beaten egg and sprinkle with the turbinado sugar. Make a few slits in the top of the crust and bake for 50 minutes, until the crust is a golden brown color.
Transfer pan to a rack and cool completely, at least three hours.
Carefully life the pie out using the parchment paper. Cut as desired and serve (preferably with a big scoop of vanilla ice cream!).
Instructions