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Categories:
shortbread crust butter cane sugar egg yolk flour strawberry filling baskets washed strawberries lemon zest lemon juice water cane cornstarch
Viewed: 41 - Published at: 9 years agoIngredients
- Shortbread Crust
- 1 stick of unsalted butter, cut into pieces and at room temperature
- 1/4 cup organic cane sugar or white sugar
- 1 egg yolk
- 1 1/4 cups AP flour
- Strawberry Filling
- 3 baskets washed strawberries, trimmed and hulled, divided use
- 1 teaspoon Meyer lemon zest (or any lemon)
- 1 tablespoon Meyer lemon juice ( any lemon)
- 1/2 cup water
- 1/2 cup organic cane or white sugar
- 2 tablespoons cornstarch
Method
- Combine the butter and sugar, using a fork. Add the egg yolk and mix well. Add the flour and use your fingers to make a crumbly dough. Pat into a 9 inch pie plate and chill in fridge for 1 hour.
- Preheat oven to 400 degrees. Remove crust from fridge, prick holes with a fork and line the crust with buttered parchment paper (buttered side down) and pie weights or beans. Bake for 10 minutes, then remove weights and parchment. Bake for five more minutes until lightly browned.
- Cool completely (in fridge) before adding strawberries.
- Place two boxes of berries in crust, points up.
- Mash one box of berries with potato ricer and set aside.
- Heat water, sugar and cornstarch in medium-sized sauce pan and cook over medium heat until thick. Add the mashed berries and heat until thickened once again. (This will happen quickly). Stir in lemon zest and juice.
- Pour mixture over berries in crust. Chill pie in fridge for about 4 hours before serving.
