With the help of a great resource Bon Appétit Magazine, my sister and I were able to figure out what to do with our leftover freshly picked strawberries we didn’t use for Strawberry Lemon Marmalade and Strawberry Jam! We, of course, tossed them in a pie! Duh. And now I want to share the recipe with you, with a few adjustments, as I do. 🙂
Strawberry Lemon Pie
Yield 1 pie
- Pie crust – if you want make your own, by all means – this was last minute for us, so we grabbed those frozen Tenderflake shells (there are 2 in a box), thaw them, one you’ll gently take out of the tin and place on parchment paper (this will become your top), one you’ll leave in the tin (as your bottom)
- 1 1/2 cups granulated sugar*
- 1/4 cup cornstarch
- pinch of coarse salt
- 1lb. strawberries, hulled, quartered
- 2 lemons, very thinly sliced, remove seeds
- 1 Tbsp rice wine vinegar
- 1 large egg
- 2 Tbsp sugar
Preheat oven to 350F. Combine granulated sugar, cornstarch, and salt in a large bowl. Add in strawberries, lemon slices, and vinegar. Toss to coat evenly, separating lemon slices that stick together.
Beat egg with 1 tsp water in a small bowl.
Cut the pie shell that you removed from the tin into 1-in + thick strips. Brush the egg wash onto the rim of the pie shell still in the tin. Place pie pan onto a foil-lined rimmed baking sheet (juices WILL bubble over). Transfer fruit into pie shell using a slotted spoon – it will mound up. Try and leave as much “juice” behind.
Top with the strips to create a lattice appearance, using an over-under approach. Press the edges to the bottom crust to seal. Brush dough with remaining egg wash; sprinkle with sugar.
Place pie in the oven for approximately 1 1/2 hours, letting the crust develop a deep golden brown top and the juices to bubble. Transfer pie to a wire rack and let cool before slicing, ~ 4 hours.
*Depending on how sweet your strawberries are, adjust your sugar. However, do remember that you are pairing them with acidic lemons, which will dull their sweetness. I would stick with the suggested amount, and try not to be a sugar intake hero. Treat yourself. 🙂