Strawberry Pie

Unlike the birthday treats of the past, this one didn't get candles. Pie is just so beautiful, candles would only detract from the beauty. I get so proud of pie I frequently worry that people will be annoyed by me walking around the house and making everyone look at it, but I can't help it. I need to share the beauty. A pie cooling in the kitchen is a lovely thing. This pie is a tasty use for those mountains of quickly spoiling strawberries that are appearing everywhere. Tossed with orange zest and vanilla, the strawberries melt into a delicious jammy, soft, tender pie filling. Top with some freshly whipped cream and serve it up for a special birthday dessert. 

Strawberry Pie adapted from Saveur

Makes 8 to 10 slices of pie


3 cups all-purpose flour
12 tablespoons unsalted butter, cubed and chilled
1 1/2 teaspoons kosher salt
3 pounds strawberries halved, or quartered if they are huge
1/2 cup plus 1 tablespoons sugar
1/2 cup cornstarch
2 tablespoons orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
2 tablespoons heavy cream


1. Pulse flour, butter and 1 teaspoon salt in a food processor until pea-sized pieces form. Add 1/2 cup ice-cold water; pulse until dough forms. (Alternatively blend in a large bowl, using your hands to break up the butter into pea sized balls.) 
2. Form the dough into a ball; halve and form into two disks. Wrap; chill for 1 hour. 
3. Heat oven to 425 degrees fahrenheit. 
4. In a bowl, toss together remaining salt, berries, 1/2 cup sugar, cornstarch, orange juice, orange zest and vanilla; set filling aside. 
5. Unwrap dough; roll both into 11-inch wide and 1/8-inch thick circles. Transfer one circle to a 9-inch pie pan. Mound filling inside. Transfer the other crust over the filling. Crimp edges, brush dough with cream and sprinkle with remaining sugar. 
6. 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.