Farewell to Summer Strawberry Pie!

Prep Time: 20 mins

Cook Time: 35 mins

Chill Time: 8 hours

Serves 12

Summer is now officially over even though it’s still very hot here in Texas! This fresh strawberry pie is a little farewell to the warmer months as we (hopefully) welcome in the cooler weather soon. You'll LOVE the perfectly sweet filling with tons of fresh strawberries in a flakey homemade butter crust. Serve with a big dollop of whipped cream and you'll be in heaven!

Current research indicates that strawberries retain their vitamin C levels for only the first few days of freshness, after that the vitamin C levels drop dramatically. Strawberries are freshest when they are vibrant and pinkish-red.

New studies are also revealing that strawberries are able to help prevent blood sugar spikes despite their sugar content, helping to regulate proper blood sugar levels.

The high levels of enzymes contained in strawberries helps them fight against the kinds of cell damage and inflammation that contribute to the aging process. A study conducted by Tufts University showed that rats exposed to radioactive energy suffered fewer aging effects (such as motor and cognitive functions) if given strawberry extracts than those rats who did not receive the extract.

In TCM nutrition Strawberries(Cao Mei) have the properties of: eliminating pathogenic Wind/lubricating the Lungs/promoting Body Fluids: that all together help to treat — coughing, dry cough, sore throat, difficult urination, & quench thirst. Strawberries also are known for tonifying the Spleen and helps to treat: poor appetite, detox from alcohol, & moisten the intestines. They also help to soothe the Skin and are great for treating: sunburn, wheals, & age spots.

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INGREDIENTS

FOR PIE CRUST

• 2 1/2  cups  all-purpose flour 300g, plus more for rolling

• 4  tbs  granulated sugar 36g

• 1/2  tsp  sea salt 3g

• 1 cup unsalted butter 225g,  chilled

• 4  tbs  ice water 60mL

• 1  egg  for the egg wash

• 1 tbsp cream  for the egg wash

FOR FILLING

• 2.5 pounds strawberries

• 3/4 cup sugar 150g

• 3 tbsp corn starch 23g

• 1/4 cup lemon juice 60mL

• 1/2 cup water 120mL

• 1 tbsp lemon zest

FOR GLAZE

• 3 tbsp strawberry jam

• 1 tbsp water or orange licquor

FOR WHIPPED CREAM

• 2 cups heavy whipping cream 480mL

• 1/4 cup confectioners sugar 50g

• 2 tsp vanilla extract 10mL

INSTRUCTIONS

For the Pie Crust:

• In a food processor, combine flour, sugar and salt. Whiz together. Add cubes of chilled butter and pulse until broken up into small pieces. Drizzle in ice cold water while pulsing.

• Dump mixture onto a pastry mat or lightly floured surface. Knead just a coupple times to bring the crumbly mixture together. Shape into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.

• Preheat the oven to 425 degrees.

• With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.

• Unroll the dough into the pie pan without stretching. Press into pie dish.

• With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with your fingers.

• Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. Fill with pie weights or dried beans.

• Bake at 425F for 15 minutes.

• Take out the weights, foil, paper then brush crust with an egg wash (one egg and a tablespoon of cream mixed well). Dock the crust with a fork.

• Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.

For the Filling:

• Wash and cut tops from strawberries. Cut in half and divide into to two batches. Add half the strawberries to the cooled pie shell. You may want to reserve a handful of strawberries to decorate the top with.

• Add the remaining strawberries to a medium pot along with the water, lemon juice, zest, sugar and corn starch. Stir to combine and place over medium heat. Muddle strawberries and bring mixture to a boil.

• Once mixture comes to a boil reduce heat and simmer for a 5 or so minutes until thickened.

• Pour filling onto strawberries. You can move the strawberries around to make sure the filling reaches the bottom and there are no gaps. Smooth the top with a spatula. 

• If desired you can arrange some addition strawberries on the surface in a pattern.

• Heat strawberry jam and water or orange liqueur, or water and brush onto the exposed strawberries.  

• Transfer pie to refrigerator to chill until set. At least three hours.

For the Whipped Cream Topping:

• Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.

• I recommend making the whipped cream just before serving but you can do this in advance and chill the decorated pie.

• Pipe the whipped cream onto the pie, or serve on the side. You can also garnish with a sprig of mint.

NOTES

• If your dough looks crumbly after adding the water then place a spoonful in the palm of your hand and squeeze together. if it forms into a clump then it’s fine! If it’s still a crumbly mess add a few more tablespoons of ice water.

• Give the egg wash a thorough mix for a nice even golden crust. globs of egg whites will mar the look and texture.

• When rolling out the dough make sure to move it around frequently and add more flour to the work surface and top.

• If your dough cracks while rolling pinch together and let it rest a minute or two. It’s probably too cold.

• If you don't like lemon just substitute with water and skip the zest.

photo and recipe credits to Preppy Kitchen