Strawberry Pie is a delightful and refreshing dessert that showcases the vibrant and juicy flavors of fresh strawberries. With a flaky and buttery crust holding a luscious strawberry filling, this pie is a true celebration of summer’s most beloved fruit. The combination of sweet and tart strawberries, complemented by a hint of almond glaze and sprinkles, makes this pie an irresistible treat for all ages.

The history of Strawberry Pie can be traced back to ancient times when strawberries were first cultivated in the wild. Native to Europe and North America, strawberries were a prized fruit and were used for both medicinal and culinary purposes. Over the centuries, strawberries became more widely cultivated, and their popularity as a dessert fruit grew.

In the early 20th century, as pie-making became a common practice in American households, Strawberry Pie emerged as a classic summer dessert. The simple yet delectable combination of fresh strawberries and flaky pastry made it a favorite at picnics, family gatherings, and celebrations.

The addition of an almond glaze and sprinkles adds a touch of elegance and fun to the traditional Strawberry Pie, making it an eye-catching and festive dessert for special occasions.

INGREDIENTS

CRUST:

• 2 1/2 cups all-purpose flour, divided
• 1 teaspoon table salt
• 12 tablespoons cold unsalted butter, cut into 1/4-inch slices
• 1/2 cup cold vegetable shortening, cut into 4 pieces
• 1/4 cup cold vodka
• 1/4 cup cold water
• 1 egg lightly beaten with 1 teaspoon water for egg wash

FILLING:

• 6 cups frozen whole strawberries
• 1 Granny Smith apple, peeled and grated on large holes of box grater
• 3 tablespoons sugar
• 2 tablespoons quick-cooking tapioca, ground in a spice or coffee grinder
• Pinch table salt
• 2 tablespoons unsalted butter, cut into 1/4-inch pieces

GLAZE:

• 1 cup powdered sugar
• 1/4 teaspoon almond extract
• 2 tablespoons milk
• Sprinkles

INSTRUCTIONS

CRUST:

1. Pulse 1 1/2 cups of flour and salt together in a food processor to combine.
2. Add the cold butter and shortening and pulse until the mixture starts clumping. Add the last cup of flour and pulse a few times to break up the mass of dough.
3. Transfer the mixture to a large bowl and sprinkle in the cold water and vodka. Fold until combined, then divide the dough into two discs, wrap in plastic wrap, and refrigerate overnight.

FILLING:

1. Preheat the oven to 400 degrees F and place a baking sheet on the lowest rack to preheat along with the oven.
2. Cook 3 cups of frozen whole strawberries in a saucepan until they break down and the mixture thickens. Let it cool slightly. Grate the apple and add it to a large bowl along with the cooked berries, remaining 3 cups of strawberries, sugar, tapioca, and salt. Toss to combine.

ASSEMBLY AND BAKE:

1. Roll out one disk of pie dough on a floured surface and drape it over your pie plate or skillet. Pour the strawberry mixture into the crust and scatter butter pieces over it.
2. Roll out the second disk of dough and drape it over the top. Trim excess dough and fold the edges under. Cut a vent in the top crust and brush with egg wash.
3. Place the pie on the heated baking sheet and bake. Reduce oven temperature and continue baking until the crust is deep golden brown and the juices bubble.
4. Let the pie cool to room temperature. Whisk together glaze ingredients and drizzle it over the pie. Add sprinkles for a decorative touch. Serve and enjoy!

Indulge in the delightful flavors of Strawberry Pie, a timeless dessert that brings out the best of fresh strawberries and flaky pastry. With each bite, savor the taste of summer and the joy of simple pleasures.