This pie is an ode to my step-grandmother, Pauline, who owned and operated a diner-like restaurant for 50+ years. She just turned 96 and still lives above it. Every June, Pauline made Strawberry Pie. It was piled extra high with gorgeous, ripe red strawberries with a red-glossy filling. This is my version of her pie, using strawberries roasted in white balsamic vinegar along with fresh. I fancy it up with a bottom layer of whipped crème fraÎche mixed with homemade whipped cream…with a hint of lemon zest.
NOTE: There are two recipes in this recipe - you will need to get the instructions for roasting strawberries here.
The pie crust part of the recipe is from my talented and dear friend, Erin Jeanne McDowell, who really is the pie crust whisperer. I highly recommend you pre-ordering her upcoming cookbook, “The Book on Pie.” The flaky, sturdy, buttery crust hold the strawberries and their juice really, really well.
Makes 1 9” pie; Serves 8
For the Pie Crust
- 1¼ cup all-purpose flour
- ¼ teaspoon sea salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
- 3-4 tablespoons ice water, plus more as needed
For the Filling
- 8 ounces crème fraÎche
- 6 tablespoons confectioner’s sugar, divided
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Zest of 1 lemon or lime
- 24 ounces roasted strawberries (get the recipe)
- 1 lb. fresh strawberries, rinsed and cut in half or quartered
In a large bowl, combine the flour and salt. Add the butter and toss to coat. Cut in the flour until the butter resembles the size of peas.
Add the water and mix to combine. The dough should come together easily but not be wet or sticky. Wrap the dough and chill for at least 30 minutes in the refrigerator.
On a lightly floured surface, roll out the dough to 1/8-inch thick. Transfer it to a 9-inch pie plate, and trim the edge so that there is only ½-inch of overhang all around. Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate. Finish the edges as desired. Poke the base of the crust a few times with a fork. If the dough seems warm, chill it again.
Preheat the oven to 425°F.
Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes. Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more. The crust should be nicely crusty and golden brown – do not under bake; a pale crust will lack flavor and become soggy once the fruit is in it. Cool completely.
To finish the pie, place the crème fraÎche in the bowl of a stand mixer fitted with the wire whip attachment. Add 4 tablespoons of confectioner’s sugar and the vanilla. Beat on medium-high speed for 2 minutes until the crème fraÎche is thick yet smooth. Transfer to a medium mixing bowl.
Reset the stand mixer with the wire whip, add the heavy cream and remaining 2 tablespoons confectioner’s sugar. Beat on medium-high for 1½ minutes or until stiff peaks.
Fold half of the whipped cream into the crème fraÎche along with the lemon zest. Fill the pie shell with the mixture; smooth out with a wide rubber scraper.
In a large bowl, fold together the roasted strawberries and the fresh strawberries. Using a large spoon, carefully place the fruit on top of the crème fraÎche filling. Drizzle 2-3 tablespoons of remaining fruit juice over the strawberries for extra shine.
Refrigerate at least 1 hour before serving so the pie can set. Cut the pie into 8 wedges using a serrated knife. Top with more whipped cream if desired.
The pie will last up to 3 days.