This pie is divine! It’s a bit of work, but totally worth it. Thanks to F&W for the inspiration.
2 c all purpose flour
4 tsp sugar
1 tsp kosher salt
1 sticks butter, cut unit small pieces, chilled
2 egg yolks
1/4 c whole milk
2 lbs strawberris, hulled and quartered
1 c granulated sugar
1/4 c cornstrach
1/2 tsp orange zest
1/4 tsp salt
1 egg, beaten
3 TBSP turbinado sugar
In a food processor, with the pastry blade, combine flour, sugar and salt, pulse a couple times to blend. Add butter and process until pea sized pieces form. In a small bowl combine the yolk and milk. Pour over the top of the mixture and process until a ball forms. Pulse for another minute. Then form into 1 inch thick disk, chill for 1 hour or more.
Preheat over to 350. Cut off a third of the pastry and rewrap and back in the fridge. Flour a surface and the rolling pin and roll the dough out into a circle slightly larger than your pie pan. Carefully place the pastry into a pie pan and press down into the corners. Cut off any overhanging pastry, place a piece of parchment on top and fill with pie weights. Bake for 25 – 30 minutes until it starts to brown. Let the crust cool for 20 minutes.
Combine strawberries, sugar, cornstarch, zest and salt in a bowl. Pour into the crust. Roll out the remaining pastry. Place on top of the pie gently press down the edges. Cut some vents, whisk the egg and brush the pastry and top with the turbinado sugar. Bake for 50 minutes until golden brown. Cool for 3 hours.
Serves 8 – 10.