I labored over a pie for Labor Day! Because it’s a holiday, and because we’re about to bid adieu to the gorgeous, locally grown strawberries in the market. Hard to imagine another summer is drawing to a close, but I have my strawberry pie to console me. Happy Labor Day, everyone!
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1 stick very cold butter, cut into tablespoon sized pieces
- 1/4 cup ice water
- 1 large egg + 1 teaspoon water, lightly beaten
- Combine flour and salt in the bowl of a food processor, add butter and run until the mixture is like course meal. Add ice water while pulsing until dough begins to clump – do not let it form a ball.
- Place dough in a plastic bag, working it into a ball, then flatten into a disc. Refrigerate dough for an hour.
- 6 cups strawberries, sliced
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons cornstarch
- 1 tablespoon butter
- Preheat oven to 425º. In a large bowl, toss strawberries with the sugars, cinnamon, and cornstarch – set aside.
- Roll out the dough on a lightly floured surface. Ease the dough into a 9″ pie plate add the strawberries. Roll out remaining dough and cut 1/2″ lattice strips.
- Weave the strips over the pie, pressing strips around the perimeter to secure, then crimp the edge of the pie.
- Dot with butter, and brush with egg wash. Bake at 425º for 20 minutes, reduce oven to 375º and bake for an additional 30 to 40 minutes, until the crust is golden. Let cool on a wire rack.
