Strawberry Pie

Strawberry Pie
Strawberry Pie
In this pie, orange zest nicely offsets the sweetness of fresh strawberries. Get the recipe for Strawberry Pie »Barbara Ries

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.

Strawberry Pie
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Yield: serves 8-10

Ingredients

  • 3 cups flour
  • 12 tbsp. unsalted butter, cubed and chilled
  • 1 12 tsp. kosher salt
  • 3 lb. strawberries, halved
  • 12 cup plus 1 tbsp. sugar
  • 12 cup cornstarch
  • 2 tbsp. orange juice
  • 1 tbsp. orange zest
  • 1 vanilla bean, seeds scraped
  • 2 tbsp. heavy cream

Instructions

  1. 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.
  2. 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 18" 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.