Classic Fresh Strawberry Pie

1. 1

   Preheat oven to 350F. Whisk flour, sugar, and salt together in a bowl.

2. 2

   Add the frozen butter and rub into the dry mixture to resemble sand.

3. 3

   Mix the melted butter, almond oil, and sour cream together and add to the butter and flour mixture. Add the cold milk and mix with your fingers or fork/pastry cutter until flour is incorporated. Pour into a 9 inch pie pan or springform pan and press into the bottom and as far up the sides as it will go. Chill in refrigerator for about an hour.

4. 4

   Line pie crust with tin foil and weight with beans and bake for 10 minutes. Remove foil and beans and bake for another 3 minutes. Cool.

5. 5

   In a saucepan, combine sugar, cornstarch, and salt and whisk until no lumps remain (or sift). Add water and cook (stirring constantly) over medium heat until it boils gently and thickens (adjust heat if necessary). Add reserved strawberry hulls to infuse with pink color. Continue cooking for about 5 minutes to avoid the raw cornstarch taste. Strain the stems out and press on then to get all of the glaze out.

6. 6

   Retrieve your cooled pie crust and arrange a layer of whole strawberries in the pie shell and spoon some of the hot glaze over them. Add another layer of berries and spoon the rest of the glaze over them. Chill until ready to serve (a few hours ideally).

7. 7

   Serve alone, with whipped cream, creme fraiche, or vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.