Ingredients
Scale
- 300 g all-purpose flour (2 ¼ cup)
- 50 g granulated sugar (¼ cup)
- 1 teaspoon kosher salt
- 227 g unsalted butter (1 cup), cut into tablespoons, very cold
- 2 large egg yolks, cold
- 5 tablespoons ice water*
- 350 g hulled strawberries
- 50 g granulated sugar (¼ cup)
- 12 g cornstarch (1 ½ tablespoon)
- pinch kosher salt
- 1 large egg
- 1 teaspoon water
- 1 pinch kosher salt
- turbinado sugar, as needed
Instructions
- In a large bowl, combine the flour, sugar, and salt.
- Incorporate the cold butter using a pastry blender or two forks until the mixture resembles coarse, pebbled sand.
- Stir in the egg yolks and ice water until just combined, resembling a shaggy mixture.
- Transfer to a clean surface and gently knead until the dough comes together, being careful not to overwork it.
- Divide the dough into two equal parts, flatten into disks, and wrap in plastic wrap. Refrigerate for at least 30 minutes, or store for up to two days.
- This recipe yields two pie crusts; use one for this recipe and freeze the other.
Notes
Ensure the butter stays very cold to achieve a flaky crust.
Chilling the dough is crucial for easy rolling and shaping.
You can use any other fruits if strawberries are unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.