14:47, 19 Jun 2023, author: Ermakova M.

Strawberry Pie: An American Recipe with Summer Berries

Name: Strawberry Pie: An American Recipe with Summer Berries
Prep time: 10 min
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: FOR PEEL; 2½ cups plus 2 tablespoons/360g all-purpose flour, plus more for rolling dough; 1 tablespoon plus 2 teaspoons granulated sugar; 1 teaspoon coarse kosher salt; 1 teaspoon ground black pepper; 1 cup/226g cold unsalted butter (2 sticks), diced, plus more for greasing the pan; ¾ cup/177 ml ice water; 2 tablespoons buttermilk; FOR FILLING; 1.3 kg fresh strawberries, cut small ones in half and larger ones cut into quarters (see note); 3 to 4 tablespoons/40 grams dark brown sugar, depending on how sweet your berries are.; 1 tablespoon cornstarch; ½ teaspoon grapefruit zest; 1½ teaspoons grapefruit juice; ½ teaspoon grated fresh ginger; ¼ teaspoon vanilla extract; ⅛ teaspoon coarse kosher salt

On June 10, the day of the abolition of slavery in the United States, the picnic table is overflowing with summer pies and red dishes, a symbol of perseverance. That makes this holiday strawberry tart perfect for June 16th, though it'll be a hit anytime during the berry season.

Photo source: 123rf.com/profile_homy_design

A rectangular cake is cooked in a quarter-sheet pan; if you don't have one, use a pot of comparable size. A little piquancy is added with ground black pepper in the crust and fresh ginger in the filling. It's not a particularly sweet dessert, so if you want something sweeter, add vanilla ice cream to it.

Strawberry Pie: An American Recipe with Summer Berries

Кухня: American, выпечка, калории: 520, время приготовления: 04:00

Ингредиенты

FOR PEEL

2½ cups plus 2 tablespoons/360g all-purpose flour, plus more for rolling dough

1 tablespoon plus 2 teaspoons granulated sugar

1 teaspoon coarse kosher salt

1 teaspoon ground black pepper

1 cup/226g cold unsalted butter (2 sticks), diced, plus more for greasing the pan

¾ cup/177 ml ice water

2 tablespoons buttermilk

FOR FILLING

1.3 kg fresh strawberries, cut small ones in half and larger ones cut into quarters (see note)

3 to 4 tablespoons/40 grams dark brown sugar, depending on how sweet your berries are.

1 tablespoon cornstarch

½ teaspoon grapefruit zest

1½ teaspoons grapefruit juice

½ teaspoon grated fresh ginger

¼ teaspoon vanilla extract

⅛ teaspoon coarse kosher salt

Рецепт

PREPARATION

Step 1

Make the crust: In a large bowl, whisk together the flour, 2 teaspoons of granulated sugar, salt and pepper. Using a blender, grind the butter into flour until the largest pieces of butter are the size of lentils.

Step 2

Drizzle the dough with ice-cold water about a tablespoon at a time, stirring and scooping the dough with your hands until it starts to stick to the dough and you can't gather it into an imperfect ball. (You may not need all the water.) Transfer the dough to a piece of plastic wrap and press it against the disc. Wrap tightly and refrigerate for 30 minutes.

Step 3

Lightly oil a quarter of the baking sheet, including the top edge of the rim, and set aside. (

Step 4

Lightly flour a large work surface, rolling pin, and dough. Roll out the chilled dough into a rectangle a few millimeters thick. Cut a rectangle 6 cm larger than your pan on each side. Reserve excess dough.

Step 5

Gently press the dough rectangle into the quarter-sheet mold, trimming off the excess dough around the edges. The dough should rise completely and extend beyond the top edge of the pan, if possible. Transfer the pot to the refrigerator and refrigerate for 1 hour.

Step 6

Meanwhile, line another baking sheet with parchment paper. Roll out the reserved dough to a thickness of 4 to 6 mm. Using 1 cookie cutter, cut out about 30 differently sized circles (or use all the same size circles if you prefer), rolling out the dough as needed. Transfer the slices to a parchment-lined baking sheet and refrigerate.

Step 7

Prepare the filling: Combine all ingredients in a large bowl and mix well. Set aside for about an hour until the crust has cooled.

Step 8

Preheat oven to 375 degrees. When the oven is hot, sprinkle some buttermilk on the edges of the pie crust. Transfer the berry mixture to the crust, tamping the berries into a roughly even layer. Place the mold on a large baking sheet to catch any drips. Bake 30 minutes.

Step 9

Spread the buttermilk over the reserved dough circles and sprinkle with the remaining tablespoon of granulated sugar. Place the circles on the bubbling berries. Continue baking until the crust is golden brown and the filling is bubbling, 50 to 60 more minutes.

Step 10

Run a small knife around the edge of the cake while it is still warm. Transfer the cake in a quarter-sheet pan to a wire rack. Let cool for at least 2 hours before slicing and serving.

The note

If possible, use smaller fresh farm strawberries rather than regular supermarket berries. Farm berries release less juice, making the filling less liquid.