Strawberry PIe
A delicious berry pie that is perfect for kicking off the summer season!
Servings: 8 slices
Ingredients
Pie Crust
- 3 cup all purpose flour
- 3 Tbsp sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter chilled
- 1/3 cup crisco shortening chilled
- 1/4 -1/2 cup ice cold water
- 1/2 cup almond meal
Pie Filling
- 3 lbs strawberries
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1-1/2 tsp sure gel
- 1/4 tsp kosher salt
Strawberry Glaze
- 1 tbsp. amaretto
- 1 tbsp reserved strawberry syrup
Instructions
- Wash your hands and make sure the counter is clean.
- Place flour, sugar and salt in a large bowl.
- Cut butter into small pieces. Add butter and shortening to the flour.
- Using a pastry cutter, cut the butter and shortening into the flour and work it quickly until you have small pea size pieces of butter.
- Stir in the water until it forms a ball. Do NOT overmix it. You should still see pieces of the butter.
- Form into a ball and place in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 425F.
- Put almond meal on a large cutting board and spread out. Cut the dough in half and roll into a 12 inch circle. Roll up and place in a pie pan. Prick all over with a fork and place pie weights (or dried beans!) in the bottom of the pie. Bake for 25 - 30 minutes or until brown and crisp. Remove from oven and allow to cool.
- While the pie curst is baking, wash the berries and allow to dry. Once dry, separate out the least good looking berries until you have about 1 1/2 cups of berries. Place those in a food processor and puree until smooth. With the remaining berries, remove the stem and hull and slice about 4 cups of berries in slices and another 10 -12 of the best, most uniform berries in half.
- While the crust is cooling, place the sugar, sure gel, cornstarch and salt in a medium sauce pan. Add 3/4 cup strawberry puree and heat over medium heat until just boiling and slightly thickened. Allow to cool.
- Remove 1 Tbsp. of the syrup and place in a small sauce pan. Stir the sliced strawberries into the syrup mixture and pour into the crust and pat down. Place the strawberry halves decoratively around the top of the pie.
- Heat the remaining strawberry syrup over low heat and gently stir in the amaretto until thinned. Brush lightly over the top of the pie. Place in the refrigerator and chill for at least 3 - 4 hours.
- Serve with whipped cream or ice cream!