Strawberry Crumble Pie with whipped cream

Time: 1½ hours prep including chilling time, 45 min. cooking

Serves: one 9-inch pie

Ingredients:

All-purpose flour, 1¼ + ¾ cups

Salt, ¾ + ½ tsp

Unsalted butter, 1 + ¾ sticks

Water, ⅓ cup

Heavy cream, 1 cup

Powdered sugar, 3 tbsp

Strawberries, 1½ lbs

Cornstarch, ⅓ cup

Granulated Sugar, ⅓ cup

Light brown sugar, ½ cup

Directions:

Basic Pie Dough

• Mix the flour and salt together in a large bowl. Using a pastry blender, or your hands, incorporate the butter until the mixture resembles coarse meal, with some large bits of butter. Slowly drizzle in the ice water. Stir with a large spoon until the dough begins to clump.

  • Transfer the dough onto a floured work surface and, using your hands, fold it into itself until all of the flour is incorporated into the butter. The dough should not feel overly sticky.

  • Divide the dough in half, shape it into two large balls and pat each ball into a ½-inch disk. Wrap each in plastic wrap and refrigerate for at least one hour.

Pie

• • Preheat the oven to 400°F. Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim the crust overhang to 1 inch and crimp the edges decoratively. Prick the bottom of the crust 6 or 7 times with a fork, then place the pie crust in the refrigerator for 15 minutes.

  • Line the crust with parchment paper and fill it with dried beans or pie weights. Bake for 10 to 12 minutes, and then remove from the oven, leaving the oven on. Remove the weights and parchment paper from the crust, and cool it completely before filling.

  • While crust is drying, stem and half the strawberries. Combine the strawberries, cornstarch, and sugar in a medium-sized bowl. Set aside.

  • In another medium-sized bowl, combine ¾ cups flour, ½ tsp salt, brown sugar, and ¾ stick butter. Crumble together with either your hands or a pastry blender, leaving pea-sized chunks of butter in the mixture. Set aside.

  • Pour the strawberry mixture into the cooled crust. Sprinkle the crumble topping evenly over the surface, packing down as needed to accommodate the entire amount.

  • Set the pie pan on a rimmed baking sheet and bake for 40 to 45 minutes, until the topping is golden brown. Cool at least 1 hour before serving.

Whipped Topping

• • Combine heavy cream and powdered sugar in a small bowl. Using a hand mixer, beat the cream and powdered sugar until billowy peaks form. Serve with pie.

Modified from "A Year of Pies" by Ashley English