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There a few desserts that have the uncomplicated magic that pie has. Pie is to dessert as blue jeans are to fashion. It has comfort. It makes people happy. It can be dressed up or down. Okay, maybe I am getting a little to cheesy (by the way, adding cheese to apple pie = genius) but all cheese set aside this is a classic dessert. I have marked this year my year of pie. Don’t get me wrong, I can make a great pie. However, I haven’t mastered how to create the perfect crust edge and there are so many different pies to be made.
-1 prepared uncooked pie crust with an additional crust set aside
-1 1/4 cup sugar
-4 cups fresh strawberries
-1/3 cup flour
-1/4 tsp salt
-1/4 tsp cinnamon
-2 T butter
Clean and cut the strawberries into a uniform size. In a large bowl, combine the strawberries, sugar, flour, salt, and cinnamon. Poor into the prepared pie crust. Break up the butter into small amounts and evenly spread around on the top of the pie filling. Using water as a glue, adhere the top crust to the lip of the bottom crust. Clean up the edges by trimming the excess dough and create decorative design around the outside dough edge. Cut several holes over the top crust to allow air venting. Using a simple egg wash (one egg lightly beaten) brush over the top crust with an even layer of egg. Sprinkle with sugar.
Place into a 425^ oven and bake until the crust is a golden brown, which will take at least 40 minutes.
Cool for several hours before serving.
Here is a pie crust recipe that we used
Flaky Tart Dough
Yield: one 9-10″ quiche or pie
1/3 Cup very cold water
1/2 Teaspoon Salt
1 1/2 Cups All Purpose Flour + more for dusting
1 Stick Unsalted Butter, very cold and cut into 1 inch chunks
Combine the salt and water and allow to sit in the refrigerator until the salt dissolves into the water.
Meanwhile, combine the flour and butter in a food processor and pulse until there are large pea size chunks of butter. It is better to under process the butter into the dough than to over process it. If the dough looks like fine cornmeal you have taken it too far. If you do not have a food process just rub the flour and butter with the meaty portion of your hands to break up the butter and combine the flour. The process looks like you are trying to warm you hands up when you are cold.
Once ready, add the water and combine by hand. Once again, take caution and do not over mix. There should still be some visible butter chunks that are not fully combined in. Wrap the dough in plastic and place in the refrigerator for at least 30 minutes or overnight.
Once chilled, roll the dough out until it is less that 1/4 inch thick. Give yourself about an inch overhang to allow for scalloped edges. Gently press the rolled dough into the pie dish.