PREP TIME: 15 MINUTES OF MAKING 2 HOURS OF CHILLING (PIE CRUST)

COOK TIME: 10-20 MINUTES (PIE CRUST) AND 15-20 MINUTES (FILLING)

TOTAL TIME: 5 HOURS AND 40 MINUTES OR 55 MINUTES (INCLUDING COOLING TIME)

YIELDS: 8 SERVINGS 

INGREDIENTS​

CRUST

• 1 AND 1/3 CUP all-purpose flour

• 1/2 CUP butter, cold and diced 

• 1/4 TEASPOON fine salt 

• ~ 1/4 CUP ice water

FILLING​

• 1 TABLESPOON butter

• 5 CUPS (800 GRAMS/28 OZ.) strawberries, diced or quartered 

• 3/4 CUP to 1 CUP (150-200 GRAMS/5.25-7 OZ.) granulated sugar 

• 3 TABLESPOON (22.5 GRAMS/0.8 OZ.) cornstarch 

• 3/4 CUP (177 GRAMS/6 OZ.) water

• 1/2 CUP heavy whipped cream

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STEPS

PREP: 

1. MIX ALL-PURPOSE FLOUR AND SALT INTO A BOWL, POUR IN BUTTER AND START BREAKING THE DICES DOWN WITH YOUR HANDS UNTIL THE RICE SIZED CRUMBS.

2. ADD 1/3 OF THE ICE WATER INTO THE DOUGH, MIX UNTIL THE WATER IS ABSORBED, THEN POUR IN THE NEXT 1/3 INTO THE DOUGH AND MIX. PUSH DOWN INTO THE BOTTOM OF THE BOWL AND GO AROUND THE BOWL TO GET AN EVEN DISTRIBUTION. DECIDE IF THE DOUGH NEEDS THE LAST 1/3: IF THE DOUGH IS IN STUCK TOGETHER IN ONE BIG DOUGH BALL (NOT CRUMBLY) THEN YOU DO NOT NEED THE REST OF THE WATER.

3. CHILL YOUR DOUGH IN THE REFRIGERATOR WRAPPER WITH CLING WRAP OR IN A PLASTIC BAG FOR AT LEAST 2 HOURS.

BAKE:​

1. PREHEAT YOUR OVEN TO 200°C/390°F AND BUTTER YOUR 23/CM/9-INCH PIE TIN (OR CAKE TIN).

2. SPRINKLE SOME FLOUR ONTO YOUR FLAT WORKING SURFACE AND ON A ROLLING PIN (OR LIKE ME, A WINE BOTTLE) AND MAKE AN "X" ON YOUR DOUGH. START FROM THE INTERSECTIONS AND ROLL OUT INTO A ROUND CIRCLE OF ABOUT 0.3MM/0.125 IN). TURN DOUGH AROUND OFTEN TO ENSURE ITS NOT STICKING TO THE SURFACE, ADD MORE FLOUR IF NEEDED.

3. LIFT A PART OF THE DOUGH CLOSEST TO YOU AND CURL IT UP AROUND THE ROLLING PIN. KEEP TURN THE BOTTLE FORWARD WITH THE DOUGH TO GET ALL THE DOUGH ON THE ROLLING PIN  TO LOOK SOMETHING LIKE 🌀. 

4. SLOWLY UNROLL YOUR DOUGH STARTING FROM A PART OF THE RIM OF THE TIN IN THE DIRECTION TOWARDS THE OPPOSITE SIDE OF THE RIM. 

5. THE DOUGH SHOULD SIT NICELY WITH THE CENTRE RESTING IN THE CENTRE OF THE TIN AND GENTLY LIFT THE OUTER RIMS OF THE DOUGH SO IT FALLS NATURALLY TO THE SIDES, MOULDING TO THE SHAPE OF THE TIN. 

6. PRESS THE SIDES OF THE DOUGH DOWN SO THE HEIGHT IS THE SAME, YOU CAN LEARN HOW TO FLUTE THE PIE CRUST USING THIS LINK. OR JUST LEAVE IT AS IS, YOU'RE THE BOSS AROUND THE KITCHEN AFTER ALL 🧑🏼‍🍳

7. USE A FORK AND MAKE SOME HOLES ALL AROUND THE BOTTOM OF THE TIN SO THE AIR HAS SPACE TO COME OUT WHEN BAKING.

   • YOU CAN ADDITIONALLY PUT A PIECE OF PARCHMENT/BAKING PAPER AND SOME DRIED BEANS ON TOP OF THE PAPER TO "BLIND BAKE" SO THAT THE BOTTOM WONT PUFF UP. THIS IS SOME PRO CHEF STUFF THAT I WISH I DID, BUT MY PIE CRUSTS HAVE THE FREEDOM TO PUFF ALL THEY WANT. 

8. BAKE THE PIE CRUST IN THE OVEN FOR AROUND 10-20 MINUTES. THE TIME HAS ALWAYS FLUCTUATED WITH ME SO I ALWAYS START CHECKING AT 10 MINUTES AND THEN IN 3-MINUTE INCREMENTS UNTIL THE CRUST IS GOLDEN BROWN.

FILLING:

1. ARANGE HALF OF THE STRAWBERRIES IN THE CRUST AND SMASH THE OTHER HALF IN A SAUCEPAN. 

2. OVER MEDIUM HEAT, POUR SUGAR INTO THE SAUCE PAN AND START STIRRING FREQUENTLY UNTIL THE SAUCE BEGINS TO BOIL. 

3. IN A SEPARATE BOWL MIX CORNSTARCH AND WATER TOGETHER UNTIL WELL COMBINED AND POUR THE MIXTURE INTO THE SAUCEPAN. 

4. REDUCE HEAT TO LOW AND LET THE SAUCE SIMMER FOR ABOUT 8-10 MINUTES UNTIL ITS NICE AND THICK.

5. POUR THE MIXTURE OVER THE STRAWBERRIES IN THE PIECRUST AND LET COOL FOR AT LEAST SEVERAL HOURS. 

THE PIE TASTES GREAT AS IS BUT WHIP SOME WHIPPED CREAM FOR SOME EXTRA OOMPH ;)

inspired by all recipes: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/

and https://www.allrecipes.com/recipe/15836/strawberry-pie-ii/

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