Print

On Juneteenth and Strawberry Pie

Print Recipe

No reviews

Ingredients

Scale

Filling

  • 2 pounds fresh strawberries
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons lime juice
  • 1/8 teaspoon salt

Crust:

  • 1 cup all purpose flour
  • pinch of salt
  • ⅓ cup cold unsalted butter
  • 2 to 3 tablespoons cold water

Instructions

  1. Prepare the crust: Mix flour and salt. Use a pastry cutter to cut in the cold butter. Mix until it reaches the consistency of coarse crumbs (cornmeal). Slowly add 4 tablespoons of water, working the mixture with your hands until it begins to come together. Add more water only if you can’t get the mixture to stick together after working it for several seconds. (Don’t overwork it or the dough will be too hard.)
  2. Wrap in plastic wrap and place in fridge for 30 minutes. Meanwhile, preheat the oven to 375F. Roll the dough out on a well floured surface, and transfer to pie plate. Line the dough with parchment paper and add pie weights or dried beans to the top. Bake the crust for 20 minutes. Remove from oven, prick crust with fork, and then bake for an additional 15-20 minutes. The crust should be golden.
  3. While pie is baking, wash, hull, and chop the berries into small pieces (8 pieces for large berries, 4 pieces for small ones). Divide the berries, cooking about 1 ½ cups of them in a saucepan and crushing them with a big spoon, and setting the rest aside. Add to the crushed berries: sugar, cornstarch and water. Cook on medium until thickened. Remove from heat and add lime juice and salt. Stir in the uncooked berries.
  4. Add this strawberry mixture to the baked pie crust. Serve with whipped cream if desired.

Find it online: https://wolffsapplehouse.com/juneteenth/