Fresh Strawberry Pie

Summertime and the livin' is easy... and the strawberries are in season. So what did I make? A pie! A damn good pie at that. Easy and fresh, its best topped with whipped cream.

Fresh Strawberry Pie

Crust:
1 1/4 cups (155g) all-purpose flour
1/4 tsp (1.5g) salt
1/2 tbsp (13g) sugar
1/2 cup (165g) butter, chilled and diced
1/4 cup (60ml) ice water


Filling:
1 quart (615g) fresh strawberries
3/4 cup (150g) sugar
3 tbsp (25g) cornstarch
3/4 cup (180ml) water


1. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 400°F (200°C).
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Dock the bottom with a fork and bake for 20-25 minutes, until golden.
4. Arrange half of strawberries in baked crust. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
5. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pie crust.
6. Chill for several hours before serving.

 En guete!