Dessertscountryliving
Double-Strawberry Pie with Classic Crust
Bursting with strawberry flavor and an almost too-flaky crust, this old-school warm weather recipe is best with peak-season strawberries.
👥 8 Servings⏱️ Prep & Cook: 7h⏳ Prep: 1h 20m👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●whisk
- ●oven
- ●food processor
- ●pan
- ●pot
- ●spatula
📝 Preparation Steps
1
Make the Butter-and-Lard Piecrust
2
Whisk together flour and salt in a bowl. Cut in butter and lard with two forks or a pastry blender until butter is the size of large sunflower seeds. Add ice water, 1 tablespoon at a time, using a fork to pull dough together until it sticks together enough to form a ball. (Add up to an additional 2 tablespoons of water if needed.)
3
Roll dough to a 14-inch circle between two pieces of plastic wrap. Discard plastic and fit dough in the bottom and up the sides of a 9-inch deep-dish pie plate. Turn edges under and crimp. Use a fork to poke holes in the bottom and sides of the dough. Freeze at least ⏱️ 6 hours and up to 2 days.
4
Preheat oven to 375°F. Whisk together egg yolk and cream in a bowl. Brush edges of dough with egg mixture. Bake until golden brown, 20 to ⏱️ 25 minutes. Cool completely.
large egg yolk1
5
Make the puree and assemble the pie:
6
Make the strawberry puree: Process strawberries in a food processor until a smooth puree forms, 1 to ⏱️ 2 minutes. Measure out 1 1/2 cups puree. (Reserve any extra puree.)
7
Whisk together sugar, cornstarch, pectin, and salt in a medium pot. Stir in strawberry puree. Cook over medium-high heat, stirring constantly with a rubber spatula, until mixture comes to a boil. Boil, constantly scraping bottom and sides of pan to prevent scorching, until the froth disappears and the mixture darkens and thickens, 1 to ⏱️ 2 minutes. Transfer to a bowl and stir in lemon juice. Press plastic wrap on the surface of the filling and chill at least ⏱️ 2 hours.
8
Make the filling and assemble: Fold whole strawberries into strawberry puree and transfer to baked piecrust, piling the berries high in the center.
9
Just before serving, make the whipped cream: Whisk together cream, sugar, and vanilla with an electric mixer on medium speed until medium peaks form, 1 to ⏱️ 2 minutes.
10
Pipe whipped cream around the outside edge of the pie using a large tip (we used tip 846 closed star), leaving the center without cream so the strawberries show.
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