Roasted Strawberry Pie
Roasted Strawberry Pie
By Chadwick Boyd
Photo by Brooke Slezak
Roasting Strawberries? You Bet!
This pie is an ode to my step-grandmother, Pauline, who owned and operated a diner-like restaurant for 50+ years. Every June, she 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, mixing together fresh strawberries and strawberries roasted until jammy with white balsamic vinegar and black pepper. I fancy it up with a bottom layer of whipped crème fraÎche mixed with homemade whipped cream…with a hint of lemon zest and vanilla.
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 buy her new cookbook, “The Book on Pie.” The flaky, sturdy, buttery crust holds the strawberries and their juice really, really well. Feel free to use store-bought pie crust or pre-baked pie shell, though, to save some time. Or opt out of the pie altogether and bake a batch of fresh, plain biscuits, spooning the crème fraÎche mixture in between with the roasted strawberries piled high on top.
Chadwick’s Checklist
What you need to know before you cook.
- Make the pie crust ahead of time - even the day before
- Do this recipe in steps - make the roasted strawberries first - even a few days ahead
- Use a chilled metal bowl to whip the crème fraÎche and cream
Makes 1 9-inch Pie Serves 8 Prep Time: 30 mins Baking Time: 55 minutes
Ingredients
For the Pie Crust (if making from scratch)
· 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
3 pounds strawberries, trimmed, rinsed and cut in half or quartered, divided
¼ cup white balsamic vinegar
¼ cup honey
¼ teaspoon freshly cracked black pepper
8 ounces crème fraÎche
6 tablespoons confectioner’s sugar, divided
1 teaspoon vanilla extract
1 cup heavy cream
Zest of 1 lemon or lime
Directions
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. Cool completely.
While the pie crust cools, roast the strawberries.
Turn the oven down to 375°F.
Place 2 pounds of strawberries in a large mixing bowl. Set aside.
In a small bowl, mix together the vinegar, honey and black pepper with a fork or small whisk. Pour over the strawberries. Toss to fully coat.
Divide the strawberries among two baking sheets (keep the bowl – do not wash). Roast for 35 minutes until the juice thickens and the tops of the strawberries are slightly charred.
Transfer the roasted strawberries with all the juice immediately back into the large bowl. Let cool for 20 minutes.
Meanwhile, make the filling. Place the crème fraÎche in a medium mixing bowl. Add 4 tablespoons of confectioner’s sugar and the vanilla. Using a hand mixer, beat on medium-high speed for 2 minutes until thick yet smooth. Transfer to a second mixing bowl. Wipe the medium bowl clean, add in the heavy cream and remaining 2 tablespoons confectioner’s sugar. Beat on medium-high for 1½ minutes or until stiff peaks form.
Fold half of the whipped cream into the crème fraÎche along with the lemon zest. Place the remaining whipped cream in the refrigerator until serving. Fill the pie shell with the mixture; smooth out with a rubber scraper.
Add the remaining 1 pound of fresh strawberries to the roasted strawberries. Gently toss together. 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.
Refrigerate at least 1 hour so the pie can set. Top with the remaining whipped cream. Cut the pie into 8 wedges using a serrated knife.
Serve.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Use lime instead of lemon
- For added decadence, pile more whipped cream on top - maybe add a bit of bourbon to the cream
- Freeze the pie and make it extra cold on a super hot summer day
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