My wonderful friend Amy over at huckleberryandco, who is a baker, gluten-free cookbook author, elite level clarinet player, chair caner and all-around creative genius, recently gave me a pie lesson. We had so much fun visiting between the various stages of the recipe, talking about Tennessee (where she’s from), motorcycles (her beau has 5 vintage bikes); making tinctures and salves (she’s also a medicine woman!); and of course taking a lunch break for punk tacos at Tacos Puntas Cabras.
She taught me how to gently roast berries to get them to release their juices; to save the syrup for sodas or other creative concoctions; how to properly roll my crust; how to dock the bottom crust; how to “spank” herbs to release their flavor; and, how to weave a top crust.
Here’s the Recipe:
- 3 cups flour
- 12 tbsp. unsalted butter, cubed and chilled
- 1½ tsp. sea salt
- 1 tsp. sugar
- 3 lb. strawberries, sliced
- 1 Tbsp sugar
- 2 Tbps lemon basil
- 2 tbsp. heavy cream
1. Pulse flour, butter, and 1 tsp. salt and 1 tsp. sugarin a food processor until pea-size pieces form. Add ½ cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.
2. Heat oven to 425°. Take herbs and slap each leaf between palms of hands, then thinly slice. In a bowl, toss together remaining salt, berries, sugar, herbs, and set filling aside. Roast strawberries in foil on a cookie sheet for about 10 minutes. Let cool. Unwrap dough; roll both into 11″ wide and 1/8″ thick circles. Transfer one circle to a 9″ deep-dish pie pan; dock crust by pricking with a fork 3 or 4 times; mound filling inside. Cut ¾”-wide strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with remaining sugar. Bake until golden and bubbling, about 1 hour. (If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.