by Lizthechef
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my 73 recipes »
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Lizthechef's Notes:
Expand1 stick of unsalted butter, cut into pieces and at room temperature Ask a question about this ingredient
1/4 cup organic cane sugar or white sugar Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1 1/4 cup AP flour Ask a question about this ingredient
Combine the butter and sugar, using a fork. Add the egg yolk and mix well. Add the flour and use your fingers to make a crumbly dough. Pat into a 9 inch pie plate and chill in fridge for 1 hour.
Ask a question about this stepPreheat oven to 400 degrees. Remove crust from fridge, prick holes with a fork and line the crust with buttered parchment paper (buttered side down) and pie weights or beans. Bake for 10 minutes, then remove weights and parchment. Bake for five more minutes until lightly browned.
Ask a question about this stepCool completely (in fridge) before adding strawberries.
Ask a question about this step3 baskets washed strawberries, trimmed and hulled, divided use Ask a question about this ingredient
1 teaspoon Meyer lemon zest (or any lemon) Ask a question about this ingredient
1 tablespoon Meyer lemon juice ( any lemon) Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1/2 cup organic cane or white sugar Ask a question about this ingredient
2 tablespoons cornstarch Ask a question about this ingredient
Place two boxes of berries in crust, points up.
Ask a question about this stepMash one box of berries with potato ricer and set aside.
Ask a question about this stepHeat water, sugar and cornstarch in medium-sized sauce pan and cook over medium heat until thick. Add the mashed berries and heat until thickened once again. (This will happen quickly). Stir in lemon zest and juice.
Ask a question about this stepPour mixture over berries in crust. Chill pie in fridge for about 4 hours before serving.
Ask a question about this stepSuch a treasure to have grandmothers' recipes - hold them close! Thank you ...Your recipe looks great-
What a perfect summer dessert. I'm a big fan of pies that are more fruit than crust! What a photo - I could sink a fork into my computer screen.
LOL - dig in!
Looks so yummy! I like that you've used your Meyer lemons, Liz!
Always - our tree is going year 'round these days due to crazy climate, I guess...
I make a very similar pie with blueberries--I love how the syrup just barely gels and you're left with the taste and texture of fresh berries.
Your pie looks gorgeous!! I love the little strawberries, just picked, that are so perfectly ripe that there no shelf life...you have to use them immediately. Perfect for your pie!
Looks delish. I like how it is chilled. I just sounds great for making ahead and a great way to show off a good strawberry.
Thanks - I usually make it in the morning and it is nicely chilled for dessert in the evening.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Your pie looks wonderful! I also submitted a strawberry pie recipe and always loved how it glistened...it was one of my favorite desserts that my grandmother made. She'd love yours too!