Strawberry Slab Pie
Floral pie crust cut outs make the prettiest "roof" for a perfect strawberry pie.
Servings 12
Ingredients
Buttery Piecrust - Makes 3 recipes
- 1 1/4 cups All purpose flour
- 1 tsp Sugar
- 1/2 tsp Kosher salt
- 1/2 cup Cchilled unsalted butter, cut into 1/2-inch cubes
- 4 tbsp Ice water
Pie
- 3/4 cup Granulated sugar
- 6 tbsp Cornstarch
- 1 tbsp Fresh orange zest
- 2 tbsp Fresh orange juice
- 1 pinch Salt
- 3 1/2 Lb Strawberries, hulled and quartered
- 1 Egg white
- All-purpose flour, for work surface
Instructions
- To make the piecrust, whisk together flour, sugar, and salt in a bowl. Cut in butter until mixture resembles coarse meal with several pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 1 tablespoon of water, if needed).Wrap dough in plastic wrap. Use the plastic to flatten and press dough into a disk. Refrigerate until firm, at least 2 hours.To make the pie, preheat oven to 425°F with the rack in lowest position. Line a baking sheet with parchment. On a lightly floured surface, roll 2 recipes of dough to an 18-by-13-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Fold edges under and crimp; chill.Roll remaining dough to 1/8- to 1/4-inch thick. Cut dough with assorted flower-shaped cutters. Transfer flowers to prepared baking sheet, and chill.Stir together sugar, cornstarch, orange zest, and salt in a bowl. Add strawberries and orange juice and toss gently to combine. Transfer to bottom crust, packing tightly into pan.Whisk together egg white and 2 teaspoons water in a bowl. Brush dough flowers with egg wash. Arrange dough flowers, slightly overlapping, on top of strawberries. Brush edges of dough with egg wash. Freeze 20 minutes.Bake on a large aluminum foil-lined baking sheet until filling is bubbly and crust is golden brown, 50 minutes to 1 hour. Cool on a wire rack 30 minutes. Serve warm or at room temperature.MORE FROM