Strawberry Pie with Strawberry Crust


This gorgeous strawberry pie with strawberry crust gets it vibrant pink hue from freeze-dried strawberries (which you can pick up at Trader Joe’s). Just whirl ’em up in the food processor with your flour and butter, and voilà: You have a pretty-in-pink dessert that’ll blow everyone away.


STRAWBERRY PIE CRUST RECIPE

Recipe By Erin McDowell from purewow.com
Source : purewow.com


INGREDIENTS ;
  • ½ cup freeze-dried strawberries
  • 1 tablespoon granulated sugar
  • 2½ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 2 sticks unsalted butter, cut into ½ inch-cubes
FILLING AND FINISHING;
  • 5 cups fresh strawberries, halved
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • ½ cup plus 2 tablespoons granulated sugar
  • ⅓ cup cornstarch
  • 1 large egg white
  • Sanding sugar, for finishing
HOW TO MAKE ;
MAKE THE PIE CRUST;
  • In a food processor, pulse the strawberries and granulated sugar to a fine powder. Add the flour and salt, and continue to process until well combined.
  • Add the butter and pulse until the mixture resembles small peas. Transfer to a medium bowl.
  • Make a well in the center of the flour and add ¼ cup ice water. Mix by hand until the mixture uniformly comes together but isn’t sticky or tacky. If necessary, add more water 1 tablespoon at a time.
  • Divide the pie dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 30 minutes.
PREPARE THE FILLING;
  • In a large bowl, toss together the strawberries, lemon juice, vanilla and salt.
  • In a small bowl, whisk together the granulated sugar and cornstarch. Add the mixture to the strawberries and toss well to combine.
  • In a small bowl, whisk together the egg white and 1 tablespoon water.
ASSEMBLE THE PIE;
  • On a lightly floured surface, roll out one disk of the dough to ¼ inch thick. Transfer to a pie plate and trim the excess crust around the edge with scissors so that only ½ inch hangs over the edge of the pie plate.
  • Pour the filling into the pie crust. Transfer the whole thing to the refrigerator.
  • Roll out the second disk of dough to ¼ inch thick. Cut 1½-inch-wide strips from the dough. Use the strips to weave a lattice on top of the pie.

Read The Full Recipe in The Source (Thank You For The Source): purewow.com
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