What do you do when your high school freshman son tells you Saturday night he’s able to get extra credit for a class if he brings in a pie on Pi day?
Well, I’m sure the answer is an obvious one, if Pi day happens to land on Monday. You spend Sunday after noon making this baby.
First we start prepping our “all-butter” pastry dough.
It’s a cinch making this dough when you use your food processor!
Pastry dough disc ready for fridge duty…
The Pastry Sous Chef Workstation. Not bad right?
I’m so lucky to have this very talented and eager to help Pastry Sous Chef around!
Strawberry work all done.
Next we add a few “key” ingredients… mainly sugar shhhh!
Once the dough has chilled long enough, we are ready to roll it out.
We place our rolled all-butter pastry dough over the gigantic 12 inch pie dish, fill it with our prepared strawberries and top with the buttery streusel.
Strawberry Streusel Pie
Inspired from Gourmet Magazine July 2009 Issue
Make one 12″ Pie
All-Butter Pastry Dough
2 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, cold and cut into 1/2 inch cubes
1/3 (plus 1 to 4 tablespoons more if needed) cup ice water
Place dry ingredients in your food processor, cover and give it a fue pulses to combine. Add butter and pulse a few more times until it resembles a coarse meal with a few little butter lumps. Slowly drizzle the ice water into the feeding tube while pulsing until incorporated.
Test the dough by pressing a handful of crumbs together if they don’t fall apart the dough is ready, other wise add an additional tablespoon of ice water and test between additions.
Divide the dough into 8 portions, give each one a good smash to help distribute the butter.
Combine dough into a single mass, form a disk, wrap with plastic wrap and place in the refrigerator to chill for 1 hour.
Note: For a 9 inch pie, divide the dough into two with a bench scraper or knife. Form two discs, wrap each with plastic wrap and place in the refrigerator to chill. You’ll only need one disc.
2 pounds fresh strawberries, rinsed, tops removed, and quartered.
1 cup granulated sugar
3 tablespoons instant tapioca
2 tablespoons cornstarch
1 teaspoon grated lemon zest
1/4 teaspoon salt
Toss all ingredients in a large bowl and set aside.
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, cold and cut into bits
In a medium bowl combine dry ingredients add butter and blend together with a pastry blender.
Preheat oven to 375 degrees F.
Roll out dough over a lightly floured surface and place over a 12 inch pie pan. Pour strawberry mixture over pie dough and cover with streusel.
Bake for 1 1/4 – 1 1/2 hours until streusel is golden brown and strawberry filling is bubbling.
Cool completely before serving, 3-4 hours.
Happy Pi Day Everyone!