How did I not get onto strawberry pie sooner? HOW?
How have I been missing out on this delicousness all my life?
Ever since making these tarts, I have had strawberries on the brain.
I wanted to make strawberry pie. And I wanted to make strawberry crumble.
And I didn’t know which one I should make first.
Before I had time to decide, I saw a recipe for Strawberry Skillet Pie. It has a pie base and strawberry filling and crumble topping. It was the best of both worlds, killing two birds with one stone and all that. I also loved the idea of baking a pie in a frying pan!? Awesome.
So I baked up a storm today. My university assignments are finally slowing down as the year comes to an end so today, for me, was an actual, entire, whole day off.
And so I made strawberry crumble pie.
Strawberry crumble pie is so… scrumptious.
Strawberries, I love you.
STRAWBERRY CRUMBLE PIE
Inspired by Always with Butter.
For the pastry
1 1/2 cups plain flour
1/4 cup caster sugar
125g cold unsalted butter, cubed (1/2 cup + 1 tbsp)
pinch of salt
1 egg yolk
2 tbsp cold water
To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with paddle attachment. Mix on low speed until mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water. Continue to mix on low until a dough forms. Gather the dough together and form it into a disc. Wrap it in plastic wrap and refrigerate for at least 15 minutes. Meanwhile, get your filling ready.
For the strawberry filling
This pie filling calls for tapioca flour. If you can’t find this, try using extra cornstarch or some flour as a replacement thickener.
1kg strawberries
1 cup sugar
3 tbsp tapioca flour
2 tbsp cornstarch
pinch of salt
Take the stems off the strawberries and depending on their size, cut them into two or three pieces. In a large bowl, mix the strawberries together with the sugar, tapioca flour, cornstarch and salt. Set aside.
Preheat the oven to 180 C. Lightly grease a cast iron frying pan with butter.
Take your dough out of the fridge and roll it out between two sheets of parchment paper, until it is big enough to line your frying pan.
Gently edge the pastry into the frying pan. Press it into the corners, trim the edges and return to the fridge.
For the crumble topping
1 1/2 cups plain flour
125g cold unsalted butter, cubed (1 cup + 1 tbsp)
3 tbsp brown sugar
pinch of salt
Using an electric mixer fitted with a paddle attachment, mix the flour, butter, sugar and salt together on a low speed. Mix for 4-5 minutes, until a butter crumble forms.
Spoon the strawberry mixture into the pastry shell.
Pinching the crumble with your fingers, sprinkle it over the strawberries.
Bake for about an hour, until the crumble is golden brown and the strawberries are bubbling.
Allow to cool for 2-3 hours before cutting. Serves 8-10.
