Help: Classic Pie Pastry
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- Classic Pie Pastry for one 9 inch double-crust pie
- 1 egg white
- 1 teaspoon water
- 2 to 3 teaspoons coarse or turbinado sugar
- 8 cups fresh ripe strawberries
- ¾ cup granulated sugar
- 4½ tablespoons cornstarch
- 2½ cups cranberry/raspberry juice
- Prepare pastry for a 9 inch double-crust pie. Line a 9 inch deep-dish pie pan with the bottom pastry. Trim the pastry to a ½ inch overhang all around. Fold the edge of the dough under and press down gently around the rim to seal the edge. Lightly prick the bottom and sides with a fork.
- Roll out the remaining dough to a ⅛ inch thickness. Using a 2 inch star cookie cutter, cut out about 25 stars. Tip: Dip the edges of the cookie cutter in flour before each cut to prevent the dough from sticking to the cutter. Lightly moisten the piecrust edge, arrange the stars around the edge, overlapping the stars slightly, and gently pressing the base of each star to the edge.
- Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
- Preheat oven to 425 degrees F.
- Line the pie crust with parchment paper, aluminum foil, or a large coffee filter. Fill the crust with pie weights or dried beans or rice to keep the crust from puffing up and shrinking.
- Bake: Bake 15 minutes. Remove from oven; carefully remove the paper and pie weights or beans.
- In a small bowl, lightly beat the egg white with the water. Using a pastry brush, apply a thin coat of egg white over the entire pastry, including the star cutouts. Sprinkle the turbinado sugar over the stars.
- Return to the oven and continue to bake another 5 to 6 minutes or until the crust is a light golden brown. Remove from oven. Cool on a wire cooling rack.
- Rinse, dry, and hull the strawberries. Slice in half and place in a large mixing bowl. Set aside.
- In a medium saucepan, mix together the sugar and cornstarch. Add the juice and stir until smooth. Over medium heat, bring to a boil to thicken glaze, stirring constantly with a wooden spoon or rubber spatula. Boil glaze for 1 minute. Remove from the heat and set aside to partially cool for 10 to 15 minutes.
- When glaze has partially cooled, pour over the strawberries, and gently stir together until the strawberries are coated.
- Spoon the glazed strawberries into the cooled pie shell. Refrigerate for 4 hours or until set. Refrigerate leftovers.
Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998