the_information_nexus/food_related/strawberry_pie.md

Classic Strawberry Pie

A delicious and dependable strawberry pie with a flaky crust and a sweet, vibrant fruit filling. Using frozen strawberries ensures consistent results any time of year.

Yields: 8 servings Prep Time: 30-45 minutes Chill Time: 1 hour (minimum) Bake Time: 60-75 minutes

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Ingredients:

For the Pie Crust (Double Crust):

• 2 ½ cups (300g) All-Purpose Flour
• 1 teaspoon Fine Sea Salt
• 1 cup (2 sticks / 226g) Unsalted Butter, very cold, cut into ½-inch cubes
• ½ cup (120ml) Ice Water (have a bit extra ready)

For the Strawberry Filling:

• 6 cups (approx. 900g-1kg) Frozen Strawberries (whole or halved)
• ¾ cup (150g) Granulated Sugar
• ¼ cup (30g) Cornstarch
• 2 tablespoons (15g) Tapioca Starch (or 2 more tablespoons cornstarch if you don't have tapioca)
• 1 ½ tablespoons Fresh Lemon Juice
• ½ teaspoon Pure Vanilla Extract
• Pinch of Fine Sea Salt

For the Finish:

• 1 large Egg Yolk + 1 teaspoon Water (whisked for egg wash)
• 1 tablespoon Coarse Turbinado Sugar (for sprinkling)

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Instructions:

Part 1: Make the Pie Crust

1. Mix Dry: In a large bowl, whisk together the flour and salt.
2. Add Butter: Add the cold butter cubes to the flour. Using your fingers or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add Water: Gradually add the ice water, 1 tablespoon at a time, mixing with a fork or your hands until the dough just comes together when squeezed. Do not overmix.
4. Chill Dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days).

Part 2: Prepare the Strawberry Filling

1. Soften Strawberries: Place frozen strawberries in a large bowl. Let them sit at room temperature for 15-20 minutes, until they are partially thawed (still icy, but can be separated).
2. Mix Dry Thickeners: In a separate small bowl, whisk together the granulated sugar, cornstarch, tapioca starch, and pinch of salt.
3. Combine: Add the lemon juice and vanilla extract to the partially thawed strawberries. Sprinkle the dry starch-sugar mixture over the berries. Gently toss until the berries are well coated.

Part 3: Assemble & Bake the Pie

1. Preheat Oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower oven rack.
2. Roll Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim edges, leaving a ¾-inch overhang.
3. Fill Pie: Pour the strawberry filling into the prepared pie crust, spreading evenly.
4. Top Crust: Roll out the second dough disk. Place it over the filling (or create a lattice). Trim excess dough and crimp the edges firmly to seal.
5. Vent & Finish: Cut several slits in the top crust (if not latticed) to allow steam to escape. Brush the top with the egg wash and sprinkle with Turbinado sugar.
6. Bake:
   • Bake at 400°F (200°C) for 25-30 minutes.
   • Reduce oven temperature to 375°F (190°C). Continue baking for 35-45 minutes more, or until the crust is deep golden brown and the filling is bubbling thickly in the center. (If crust edges brown too fast, cover loosely with foil).
7. Cool Completely: Transfer the pie to a wire rack and cool completely for at least 4 hours (ideally 6-8 hours or overnight) before slicing. This is essential for the filling to set properly.

Tips for Success:

• Cold is Key: Always use very cold butter and ice water for a flaky crust.
• Don't Rush Cooling: Patience here guarantees a perfectly set, sliceable pie.
• Watch the Bubbles: When baking, thick, consistent bubbling in the center of the pie indicates the filling is done.