Strawberry Balsamic Pie
- 2 ½ cups (375g) Flour
- Pinch of Salt
- 2 tsp (8g) sugar
- 225g (2 sticks) cold unsalted butter, cut into cubes
- 1 cup (240ml) cold water
- 1 cup ice
- ¼ cup (60ml) Apple cider vinegar
- 1200g trimmed and quartered strawberries (weight was taken after they were trimmed)
- 80g granulated sugar
- 6 Tbsp tapioca starch
- 75g granulated sugar
- 75g raw / turbinado sugar
- ½ tsp salt
- 1 tsp vanilla bean paste or vanilla extract
- 2 Tbsp Filippo Berio Balsamic Vinegar of Modena
- 1 egg whisked with 1 Tbsp water
- Raw sugar to finish (optional)
- Place flour, salt, and sugar in a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about ½ to ¾ cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Divide the dough into two - I like to do a ⅓ to ⅔ split. Shape the smaller portion into a disc and the larger into a rectangle. If desired, roll out and perform letter folds (see notes) Rest in the fridge for at least two hours, or preferably overnight.
FILLING AND ASSEMBLY
- Place the chopped strawberries into a large bowl. Sprinkle with the first measure of sugar, then toss to combine. Leave to stand for 20 minutes at room temperature.
- Meanwhile, on a lightly floured surface, roll the disc into a circle slightly larger than your pie dish. You want it to be approximately ⅛ inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the lattice.
- Roll out the second piece of dough (the rectangle) into a rough rectangle approximately ⅛ inch thick. Use a pastry cutter to cut strips for your lattice. Place your strips onto a parchment paper lined baking sheet and store in the fridge until ready to use. Press together the scraps and re-roll - these are good for extra lattice strips or for using pie stamps to cut out for the border.
- In a small bowl, whisk together the tapioca starch, granulated sugar, raw sugar, and salt. Drain the strawberries, reserving the liquid if you like - it is delicious in soda water or cocktails! Add the whisked starch and sugar mixture, then add the vanilla and Filippo Berio Balsamic Vinegar of Modena, and mix well to combine.
- Transfer the filling to the prepared pie dish, packing the strawberries in slightly - it is ok if they mound a little as they cook down a lot.
- Arrange the strips of pie dough on the top of the pie, weaving into your desired lattice. Either crimp the edges, or trim them flush to edge of the pie dish using kitchen shears or a sharp knife. If you are crimping, trim the crust with a little overhang and then crimp as desired.
- Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking sheet on the bottom rack of the oven.
- Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling - 40 to 50 minutes.
- Remove from the oven and cool on a wire rack. Allow to cool completely before serving. Store leftovers at room temperature for up to 3 days.