‘Tis the season for strawberry picking which means it’s also time for making homemade jams and pies! My absolute favorite! We went strawberry picking Mother’s Day weekend and I came home and immediately made a scrumptious pie.
It’s all about the strawberries in this dessert…I barely added any sugar to the recipe to give the strawberries a chance to shine…and of course, they came through. Enjoy on it’s own or if you must, add a scoop of ice cream.
6 cups organic strawberries, cut in half
2 tablespoons organic sugar
4 tablespoons cornstarch
Juice from 1/2 organic lemon (about 1-2 tablespoons)
Pie crust (recipe below)
Egg wash (1 organic egg mixed with a splash of cream)
Make pie crust (recipe below).
Preheat oven to 375 degrees Fahrenheit.
Place berries, sugar, lemon juice, and cornstarch in a large bowl. Gently mix and set aside. Butter a 9” ceramic pie dish and press one dough round in pie dish. Cut the second round of dough into strips (about 1” width) for the lattice top. Pour in berry mixture and place lattice on top, decorating as you wish. Crimp edges. Brush exposed dough with egg wash. Place dish on baking sheet and bake for about 60 minutes. Keep an eye on the pie as you will want to cover with a pie guard or foil tent if the crust browns quickly. Allow pie to cool for at least 30-45 minutes before serving.
Rose Salted Pie Crust: Makes enough for one pie using a 9″ ceramic dish
2 3/4 cup organic all-purpose flour
1 teaspoon rose salt
1 cup of cold-cold-cold butter cut into 1/2 inch cubes
1/2 cup ice cold water
Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until small beads of dough begin to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Roll out both disks to about 10”. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…
Photography + Recipe by Cassie Winslow