Strawberry Pie This is one of four 4-inch mini pies i made using this recipe. Double Crust Ingredients Update 6/2014: I've since revised my crust recipe because i felt this recipe was a bit brittle. The new version can be found here.
This is one of four 4-inch mini pies i made using this recipe.
Double Crust Ingredients
Update 6/2014: I've since revised my crust recipe because i felt this recipe was a bit brittle. The new version can be found here.
Cut the butter into small cubes and place in the freezer. Whisk together the egg, ice water, and milk in small bowl. Refrigerate.
In a food processor, combine the flour, sugar, and salt and mix to combine. Add 6 T of the butter (half) and continue processing until well combined.
Add the egg mixture to the flour mixture and process until a dough forms. Add remaining butter and pulse in a few short bursts just until the dough forms a ball. Do not over-mix. There should be visible chunks of butter in the dough. Flatten into a disc, wrap, and refrigerate for several hours before using. The dough will keep for several days in the fridge and several weeks in the freezer.
*i use ice water to make the egg, as well.
Yield: 1 10-inch pie or 4 4-inch pies
*Cornstarch will not thicken the fruit juices after it's been in the freezer. If freezing the pie unbaked, use twice the amount of flour instead.
Combine the sugar, cinnamon, and cornstarch (or flour). Cut butter into the mixture. Add to the strawberries.
Pour into prepared pie shell. Cover with the top crust. Brush the crust with milk and sprinkle with raw sugar if desired. Refrigerate for 30 minutes.
Cover crust edges. Bake for 15 min at 425degF. Bake for another 30 min at 350degF. Uncover edges for the last 15 min.
Leave the pie in the cooling oven. Do not serve until the following day to allow the juices to be re-absorbed.