Ingredients
Pie Dough
- 1¼ cups all-purpose flour, divided
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into ¼-inch slices
- ¼ cup chilled solid vegetable shortening, cut into 2 pieces
- 2 tablespoons vodka (cold)
- 2 tablespoons ice water
Filling
- 3 lbs fresh strawberries, gently rinsed and dried, hulled
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1½ teaspoons Sure-Jell for low-sugar recipes (the pink box)
- Pinch of salt
- 1 tablespoon lemon juice
Whipped Cream
- 1 cup heavy cream
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare Pie Dough: Combine ¾ cup of flour, sugar, and salt in a food processor until mixed. Add cold butter and shortening, pulsing until uneven clumps form, resembling cottage cheese curds. Scrape sides, add remaining ½ cup flour, and pulse until mixture is evenly distributed and dough breaks up. Transfer to a bowl.
- Add Liquids and Roll Out Dough: Sprinkle vodka and ice water over dough mixture. Fold and press with a spatula until slightly tacky and sticks together. Turn onto floured surface, form a 6-inch round, lightly flour top, and roll into a 13-inch circle, turning frequently to prevent sticking.
- Fit Dough into Pie Dish: Transfer dough to a 9-inch pie pan, gently press to fit bottom and sides. Trim dough to 1 inch beyond lip, fold under itself flush with edge, and flute edges or fork-press for decoration. Refrigerate at least 2 hours.
- Blind Bake Crust: Preheat oven to 350°F with rack on lower-middle position. Line chilled dough with foil and fill with granulated sugar to weigh down crust. Bake 55 to 60 minutes until golden brown. Remove foil and sugar. Cool crust completely on a wire rack.
- Make Berry Puree: Select 6 oz misshapen or underripe strawberries. Halve large berries. Process in food processor until smooth, about 20-30 seconds, scraping sides as needed. Yield should be about ¾ cup puree.
- Prepare Glaze: In medium saucepan, whisk together sugar, cornstarch, Sure-Jell, and salt. Stir in berry puree, scraping pan corners. Cook over medium-high heat, stirring constantly until boiling. Boil for 2 minutes, scraping to prevent scorching. The mixture will thicken and darken. Transfer to a large bowl, stir in lemon juice, and let cool to room temperature.
- Assemble Filling: Pick over remaining strawberries, measure 2 pounds of most attractive berries, halving only extra-large ones. Fold berries gently into glaze until evenly coated. Transfer mixture to cooled pie crust, mound berries neatly, turning cut sides face down and filling holes for an attractive presentation. Refrigerate for about 2 hours until chilled. Serve within 5 hours of chilling.
- Make Whipped Cream: Using electric mixer, whisk heavy cream, sugar, and vanilla on low speed until frothy, then increase speed to medium. Whip until thick, billowy, and stiff peaks form. Pipe or dollop cream atop pie before serving.
Notes
- Ensure all fats are cold when making dough for a flaky crust.
- Chilling the dough before baking prevents shrinkage and helps fluting retain shape.
- Blind baking with sugar weights keeps the crust crisp without sogginess.
- Use fresh, ripe strawberries for the best flavor and presentation.
- Serve pie within 5 hours of chilling to maintain fresh berry texture and prevent sogginess.
- Vodka in dough helps create a tender crust without gluten overdevelopment.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
