This homemade strawberry pie is just like any other but made more special. To take the recipe to an entire higher level – making it the best, freeze-dried strawberries are incorporated to the pie crust. That makes every level of this dessert strawberry-filled.
The pie begins with a strawberry-infused crust and is filled with fresh and juicy strawberries cooked to its excellence, and then topping it off with another layer of pie crust. All in all, this pie is really the best. And although it takes some time to create this dessert, the result will totally be worth it. You will never regret it.
Yield: 1 9-inch pie
Prepare ½ cup ice-cold water and keep in the fridge.
Put together and beat the dried strawberries, flour, sugar, and salt in a food processor.
Whisk in ½ of the butter for another 30 seconds. Add in the remaining butter and continue pulsing until stiff peak forms.
Pour in 6 tbsp. ice-cold water over and pulse again until the clumps form. (If the dough is still dry, add about 1 tbsp. water at a time until it comes together.)
Take out the dough and from the processor and knead until fully incorporated.
Divide the dough into half, but one portion a bit bigger and cover them in plastic wrap. Refrigerate for at least an hour.
Let the dough sit for a few minutes at room temperature before rolling out.
Roll out the bigger portion on a lightly floured surface to a big circle.
In an ungreased 9-inch pie dish, place the dough and leave an inch or two overhang as you trim the edges. Chill for about 30 minutes.
Combine the vanilla extract, strawberries with zest and lemon juice, and almond extract.
Add in sugars, cornstarch, salt, and ground ginger, coating the berries well until the cornstarch disappears. Let the mixture sit for about 10 minutes.
Pile the strawberries highly into the center of the pie crust.
Roll out the remaining smaller dough and cut into strips.
Weave the strips to cover the filling like a lattice top.
Press the ends of the strips with a fork.
In a small bowl, beat egg and 1 tbsp. milk.
Dip a baking brush and brush the top of the pie, and then dust with turbinado sugar. Refrigerate the pie for about 15-30 minutes.
Preheat oven to 375F.
Position the pie on a baking sheet and bake for around 50-60 minutes.
Cool the pie for at least 2-3 hours before serving.
Ingredients
Directions
Prepare ½ cup ice-cold water and keep in the fridge.
Put together and beat the dried strawberries, flour, sugar, and salt in a food processor.
Whisk in ½ of the butter for another 30 seconds. Add in the remaining butter and continue pulsing until stiff peak forms.
Pour in 6 tbsp. ice-cold water over and pulse again until the clumps form. (If the dough is still dry, add about 1 tbsp. water at a time until it comes together.)
Take out the dough and from the processor and knead until fully incorporated.
Divide the dough into half, but one portion a bit bigger and cover them in plastic wrap. Refrigerate for at least an hour.
Let the dough sit for a few minutes at room temperature before rolling out.
Roll out the bigger portion on a lightly floured surface to a big circle.
In an ungreased 9-inch pie dish, place the dough and leave an inch or two overhang as you trim the edges. Chill for about 30 minutes.
Combine the vanilla extract, strawberries with zest and lemon juice, and almond extract.
Add in sugars, cornstarch, salt, and ground ginger, coating the berries well until the cornstarch disappears. Let the mixture sit for about 10 minutes.
Pile the strawberries highly into the center of the pie crust.
Roll out the remaining smaller dough and cut into strips.
Weave the strips to cover the filling like a lattice top.
Press the ends of the strips with a fork.
In a small bowl, beat egg and 1 tbsp. milk.
Dip a baking brush and brush the top of the pie, and then dust with turbinado sugar. Refrigerate the pie for about 15-30 minutes.
Preheat oven to 375F.
Position the pie on a baking sheet and bake for around 50-60 minutes.
Cool the pie for at least 2-3 hours before serving.