Strawberry Pie
This strawberry pie is sweetened with brown sugar & brightened with orange juice & zest. For more fun, bake it in a pink pie crust dyed naturally with dragon fruit powder!
Ingredients
Strawberry Pie Filling
- 2 pounds fresh strawberries, with the green tops trimmed off
- ¾ cup brown sugar
- ¼ cup fresh orange juice (from about one medium orange)
- ¼ cup orange zest (from about one medium orange)
- ½ teaspoon ground cinnamon
- ¼ cup cornstarch
Dragon Fruit Pie Dough (from Pieometry)
- ice cubes
- 1 cup cold water
- 1 cup cold unsalted butter (2 sticks)
- 2½ cups all-purpose flour
- ¼ cup dragon fruit powder (also called pitaya powder)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Instructions
Strawberry Pie Filling
- Combine all the pie filling ingredients except the cornstarch in a medium sauce pan. Simmer on medium heat for 10 - 15 minutes, until the strawberries begin to soften and release some of their juice.
- Stir in the cornstarch and bring to a boil on high heat for 1 minute. Remove from the heat and let cool to room temperature.
Dragon Fruit Pie Dough
- In a small bowl, combine add a few ice cubes to your water and return it to the fridge to stay ice cold.
- Cut your cold stick of butter into ½-inch cubes and return it to the fridge to stay cold.
- In a large mixing bowl, whisk together the flour, dragon fruit powder, sugar and salt.
- Toss the cold butter cubes in the flour mixture. Use your index fingers and thumbs to squish the butter cubes until they resemble thick cornflakes.
- Add 2 tablespoons of the ice cold water and mix the dough with a large spoon. Keep adding another 1 tablespoon of cold water at a time, mixing after each addition, until the dough can hold its shape when squeezed in the palm of your hand, and there are no dry pockets of flour.
- On a clean work surface, shape the dough into two discs, one slightly larger than the other. Wrap each dough disc separately in plastic cling wrap and refrigerate for at least 3 hours, or up to 3 days. You can also freeze your dough in advance.
Assemble and Bake
- Grease a 9-inch pie dish with butter.
- Leave your larger disc of pie dough on the counter for about 10 minutes to warm and soften a bit. Lightly flour a clean work surface and roll out your pie dough to be able to fit in the bottom and up the sides of your pie dish.
- Transfer the pie dough into your greased pie dish. Cover with plastic cling wrap and return to the fridge so the butter stays cold.
- Roll out the smaller disc of pie dough on your lightly floured work surface. Use a ruler or something with a long straight edge to cut your dough into strips of varying widths.
- Remove your bottom pie dough from the fridge, and add the cooled strawberry pie filling. Lattice your top pie crust (see blog post for instructions) then cover with plastic cling wrap and return to the fridge for at least 30 minutes. You can also freeze the pie at this stage; just increase the total baking time by 30 to 45 minutes).
- Preheat the oven to 425°F. Bake for 25 minutes, then rotate the pie. If the crust is already starting to brown, cover just the crust edges with aluminum foil. Reduce the oven temperature to 400°F. Bake for another 90 - 100 minutes, until the crust is golden brown and crispy.Let cool for at least 1 hour, then enjoy!
Nutrition
Serving: 1sliceCalories: 390kcalCarbohydrates: 52gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 243mgPotassium: 218mgFiber: 3gSugar: 22gVitamin A: 602IUVitamin C: 60mgCalcium: 45mgIron: 2mg
Did you make this recipe?I want to know!! Leave a comment below & recipe rating above!