Strawberry Pie
This is the first time that I created a recipe all by myself. Well actually, I wouldn't say I created this recipe because its was too easy to create. I got the pie dough recipe from somewhere else and I only created the strawberry filling recipe. But really, all I had to do was figure out how much corn starch, sugar, and lemon juice I should put into my chopped strawberries.
Created recipe or not, I can assure you that this strawberry pie tastes very good. The pie crust is buttery and flaky while the filling holds a burst of strawberry flavour. And again, the recipe is very easy. The lattice topping on the pie might look hard, but trust me, it's very easy too. Making a lattice is just like weaving.
Also, when you slice into this pie, it won't create a big juicy mess. If you bring it to room temperature properly, it will hold together nicely when you cut out a slice. I refrigerated this pie overnight because I had to take photos in daylight. So I'm not sure if the refrigerating made the pie firm...... Well, I'll just conclude that you have to bring this pie to room temperature before eating, but refrigerating it is an option.
Strawberry Pie (Yields a 10 1/4 inch diameter pie)
Ingredients
FOR THE PIE DOUGH
-300g all-purpose flour
-1 1/2 tbsp. sugar
-3 pinches of salt
-225g cold butter, cut into cubes
-1/2 cup + 1 tbsp ice cold water
FOR THE STRAWBERRY FILLING
-6 cups strawberries washed, hulled, and cut into 1/2 inch pieces (Measure after dicing strawberries) -1/2 cup granulated white sugar -1/4 cup cornstarch
-1/4 cup lemon juice
FOR OTHER THINGS -1 egg + egg yolk -1 tablespoon water
-some sugar for sprinkling on tops
-1 egg white
Instructions
FOR THE PIE DOUGH:
1. Line one baking pan with parchment paper and set aside.
2. Add butter, flour, salt, and sugar into a bowl and cut rapidly with two knives. Do this until it's a coarse mixture with small pea-sized grains of butter in it.
3. Add water. Cut the icy water in with the two knives, but add the water little at a time since you might not need all of it (the weather can be humid and that makes a huge difference) Then gather the dough quickly by hand until you can't see the flour anymore. Place the dough in plastic wrap, flatten into a disk, and freeze for 30 minutes.
4. Cut out 2/3 of the firm pie dough. Flatten the other piece of dough into a disk and let it rest in the refrigerator.
5. Roll the 2/3 dough out on a floured surface, making it large enough to fit your pie pan. Fit it into your pan and trim off the excess at the edges, leaving about 1 inch sticking out. Poke holes with a fork at the bottom and sides of the pie dough.
6. Get the egg white and whisk lightly with a fork to loosen it. Brush it on the bottom and sides of the pie dough.
7. Refrigerate the pie pan for 20 minutes while you make the filling.
FOR THE FILLING:
1. In a bowl, combine the chopped strawberries, sugar, lemon juice, and cornstarch. Drain out the liquid that formed and set aside.
2. Whisk together the egg, egg yolk, and water (with a fork) to make egg wash.
3. Now it's time to get out your remaining, unrolled pie dough resting in the refrigerator.
4. On a floured surface, roll out that piece of dough until it is a large circle-ish shape. Using a pizza roller cutter, cut out about 1 inch strips.
Preheat your oven at this point to 180 degrees Celsius.
5. Get out your pie pan from the freezer and fill it with the drained strawberry filling. Brush egg wash all around the edges.
6. Form a lattice over the top of the strawberry pie and tuck the ends in. Crimp the tucked edges with your fingers.
7. Brush the remaining egg wash all over the top of the strawberry pie and sprinkle it generously with white granulated sugar.
8. Place the pie pan on your prepared baking pan and bake at the bottom rack of the preheated oven for about 50 minutes until golden brown.
Tip: Use aluminum foil strips to cover the crimped edges once they turn golden brown. Then remove the strips 5 minutes before the pie is done.
9. Let it cool completely to room temperature and optionally refrigerate overnight. Serve chilled or bring it to room temperature again before eating. Enjoy!
Pie dough recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice