It’s not often that I feel like making pie but the recent hot Tennessee weather called for something very summery. Strawberries are already in season down here. Basically the only local fruit you’ll find at the farmers market right now.
This is our first summer down south and we get some crazy weather. The other week it was crazy hot and dry. Last week we had insane summer storms every day. There would be a hurricane for about an hour and then the sun would come out like nothing happened.
I’ve never made a strawberry pie before and I was worried that it would end up with a soggy bottom from all the berry juice. The tapioca does a great job of soaking up the juice.
My husband declared this a delicious success.
3 cups AP flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
2/3 cup vegetable oil
6 tbs cold water
3/4 cup sugar
2 tbs cornstarch
2 tbs quick cook tapioca
pinch of salt
1 pound strawberries, cut lengthwise
3 cups raspberries
1/2 cup AP flour
1/3 cup packed light brown sugar
1 tsp cinnamon
1/4 tsp salt
5 tbs unsalted butter, cold and cut into small cubes
- Preheat the oven to 375 F. Make the crust. In a medium bowl whisk together the flour, salt, sugar and baking powder. Pour the oil and water over and stir with a wooden spoon until combined. Add more water if necessary. Divide in half and press into a 9 inch pie plate (save the other half for another pie).
- Make the filling. In a large bowl pour the strawberries and raspberries. In a small bowl combine the sugar, cornstarch, tapioca and salt. Pour over the fruit and make sure it is evenly covered. Pour into the prepared pie plate.
- Make the crumb topping. In a small bowl mix the flour, sugar, cinnamon and salt. Work the butter into the flour with your fingertips until the mixture resembles peas. Sprinkle over top the filling and bake for 50-60 minutes until the crust is golden brown and the filling is bubbling. Cool for 1 1/2 hours before serving.
adapted from King Arthur Flour and Michele’s Perfect Pies