Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 3-4 tablespoons ice water
- 1 egg, beaten
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry cutter or food processor
- pastry brush
- sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the flour and salt.
3. Using a pastry cutter or food processor, cut in the butter until the mixture resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, until the dough comes together and forms a ball.
5. Divide the dough in half and roll out one half on a floured surface to fit the bottom of the pie dish.
6. In a separate mixing bowl, combine the sliced strawberries, sugar, cornstarch, salt, and lemon juice.
7. Pour the strawberry mixture into the prepared pie crust.
8. Dot the top of the strawberry mixture with small pieces of butter.
9. Roll out the remaining dough on a floured surface and cut into strips.
10. Arrange the strips in a lattice pattern over the top of the pie.
11. Brush the lattice with beaten egg.
12. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
13. Cool the pie on a wire rack for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 305
Fat: 16g
Saturated Fat: 10g
Cholesterol: 65mg
Sodium: 200mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 18g
Protein: 3g
Substitutions for ingredients:
- Use frozen strawberries if fresh ones are not available.
- Use salted butter instead of unsalted butter, but reduce the amount of added salt accordingly.
- Substitute the lemon juice with orange juice or lime juice.
Variations:
- Use other types of berries, such as blueberries or raspberries, instead of strawberries.
- Add a teaspoon of vanilla extract to the filling for extra flavor.
- Sprinkle the lattice with coarse sugar before baking for a crunchy topping.
Tips and tricks:
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Use a sharp knife to cut the lattice strips to prevent them from tearing.
- Place a sheet of aluminum foil over the top of the pie during the last 10-15 minutes of baking to prevent the crust from over-browning.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 20-30 seconds or in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the pie on a decorative pie plate or cake stand.
Garnishes:
Top the pie with whipped cream or a scoop of vanilla ice cream.
Pairings:
Serve the pie with a cup of hot coffee or tea.
Suggested side dishes:
Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too dry, add more ice water, one tablespoon at a time, until the dough comes together.
- If the filling is too runny, add more cornstarch, one tablespoon at a time, until the desired consistency is reached.
Food safety advice:
- Wash your hands and all utensils thoroughly before handling food.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
Fruit pies have been a popular dessert in America since colonial times. Strawberry pie is a classic summer dessert that is often served at picnics and barbecues.
Flavor profiles:
This pie is sweet and tangy, with a buttery crust and juicy strawberry filling.
Serving suggestions:
Serve the pie warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream.
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