Strawberry Ginger Pie

Okay I feel like I’ve been teasing with this pie.  I’ve made it as hand pies, a galette but only now have I made it in classic pie form.  I just cannot get enough of this flavour combination (and strawberries are treating me well while I wait for other berries to come into season).

I tried a more freeform lattice on this pie – a few braids thrown in, smaller strips and treating two strips as if they are one.  Again, this is what I love about pie.  There are so many options for decoration and it’s strictly up to you, be creative!

Now for a fun fact, I’ll be doing a demo of this pie on Global News The Morning Show on Thursday June 15th!  If you want to catch a first hand glimpse of how you can make it, tune in at 8:50am.  I’ll also post a link to the clip afterwards.  Exciting!

Crust Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1 cup butter (straight from the fridge, cut into 1 inch pieces)
  • 1 cup cold water
  • 1/4 cup vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients

  • 5 cups strawberries, hulled and sliced into quarters
  • 3 tbsp plus 1 tsp white sugar
  • 2 tbsp fresh lemon juice (about half a lemon)
  • 2 1/2 tsp freshly grated ginger
  • 1/2-2/3 cup packed brown sugar, depending on your preference for sweetness
  • Pinch cardamom
  • Pinch allspice
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 3 tbsp ground arrowroot
  • 1 tsp flour
  • Egg wash (1 Egg plus 1/2 tsp of water)
  • Raw sugar, for sprinkling

Steps

To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

IMG_8595

Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.

IMG_8600

Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).

IMG_6787

Fold the rolled out crust in half and set into a buttered 9 inch pie pan.  Unfold gently and settle the bottom of the crust into the corners.

Roll out the other dough disk and cut into 8 evenly sized strips with a paring knife or pizza cutter. This will be your lattice.  Refrigerate strips and crust lined pan for 30 minutes. (To create this lattice design, turn 3 of those strips into braids and cut the other 5 in half again).

To make the filling, sprinkle hulled and quartered strawberries with 3 tbsp white sugar, gently toss and allow to macerate for 30 minutes.  This releases the strawberry juices and makes for a more flavourful pie.

IMG_6783

Once macerated, drain excess strawberry juices (be sure to save for cocktails!) and sprinkle on grated ginger and lemon juice, stirring gently to combine.  Add brown sugar, spices, salt and arrowroot and stir until fully incorporated.

IMG_6794

Remove pie shell from fridge and sprinkle 1 tsp each of flour and sugar on the bottom to keep the crust from getting soggy.  Pour in filling.

To make the lattice, arrange a braid in the middle going vertically and cross two thin strips over it horizontally.  Place two thin strips over the horizontal strips on each side of the braid.  Place one more braid on the far right under the horizontal strip, like below.

IMG_6796

Lift the bottom pieces of the two braids and place two thin strips going horizontal, like below.

Repeat on the top side – once with the braids and once with the thin strips and the pie will look like below.

IMG_6799

Roll the crust overhang over top of the ends of the lattice strips, like a crust wall trimming any overhang if you feel you need to.  Make sure the “wall” is sealed well so it doesn’t unroll while baking.

IMG_6801

To crimp the edge of the crust, “pinch and push” using your thumb and pointer finger and other thumb, like below:

image6

Place the pie in the fridge for 10 minutes and preheat the oven to 425F.

IMG_6802

Remove pie from fridge and brush with egg wash and sprinkle with raw sugar to your liking.  The egg wash ensures the pie is nicely browned.

Place the pie on a baking sheet on the bottom oven rack and bake for 20 minutes until the pie crust is starting to set and brown.  Reduce the oven heat to 375F and bake for 30-35 minutes until the crust has browned and juices are bubbling throughout the pie.  Let cool for 2-3 hours and enjoy!

IMG_6842IMG_6858

Advertisements

One thought on “Strawberry Ginger Pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s