In this pie, orange zest nicely offsets the sweetness of the strawberries. This recipe first appeared in our June/July 2011 BBQ issue along with Tracie McMillan's story Sweet Crusade.
In this pie, orange zest nicely offsets the sweetness of the strawberries.
3 cups flour
12 tbsp. unsalted butter, cubed and chilled
1 1⁄2 tsp. kosher salt
3 lb. strawberries, halved
1⁄2 cup plus 1 tbsp. sugar
1⁄2 cup cornstarch
2 tbsp. orange juice
1 tbsp. orange zest
1 vanilla bean, seeds scraped
2 tbsp. heavy cream
Pulse flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add ½ cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.
Heat oven to 425°. In a bowl, toss together remaining salt, berries, ½ cup sugar, cornstarch, juice, zest, and vanilla; set filling aside. Unwrap dough; roll both into 11" wide and 1⁄8" thick circles. Transfer one circle to a 9" deep-dish pie pan; mound filling inside. Cut ¾"-wide strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with remaining sugar. Bake until golden and bubbling, about 1 hour. (If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.