Monthly Archives: April 2012

Mmmm, I’ve been craving some good old-fashioned North American pie lately. There are no pies over here. Or none that I have seen as of yet. There are tarts and if you look on WordReference for the translation of pie I am sure you will find the word tarte. But let me tell you, they are not the same thing!

A good pie has a savoury, buttery, flaky crust..a juicy fruity, syrupy filling and another crust on top to seal the whole deal inside. A tart has a crust (only maybe), neatly placed fruit surrounded by something creamy and no crust on top.

I went to the market this morning with the intention of buying some raspberries or blueberries for this pie but what I came home with was much better. I came home with a massive paper bag of the most yummy looking strawberries I have ever seen, and another (smaller) bag of peaches.

I am using my usual savoury pie crust (as used for this quiche here) and for the filling, I have roughly followed The Pioneer Woman’s suggestions here. I twisted some things around to make it my own though.

Another thing about making this summery pie is that I am clearly trying to manifest some warm weather over here. It’s been cold and rainy for the entire month. I am sure my making-pie plan for manifestation sakes will be a success. Just you wait and see .

Let’s start with the crust…

You will need:375 grams of flour, 185 grams of cold butter, 2 egg yolks, 70mL of water.

Add the flour into a large mixing bowl. Dice the butter and throw that in on top, making sure that you coat the little cubes in flour so that they don’t stick together.

Rub the flour and butter between your finger tips to combine those two ingredients. You can see the texture you are going for on the right side. This is all for the sake of an extremely flaky crust.

Now make a well in the middle of the flour/butter mixture and add the egg yolks and the water. Combine everything together.

Quickly knead the ingredients together to form a dough. Do not knead this until the dough is perfect because it will end up having a really chewy texture. You want to work the dough as little as possible. As soon as the ingredients come together, wrap them in some plastic and stick it in the fridge for 20 minutes.

When you take it out of the fridge, slice of 1/3 of the dough.

Roll out the larger piece.

Carefully place it in your pie pan and set it aside.

Roll out the smaller piece and set that aside too!

Now let’s work on the filling and assemble this whole thing together…

You will need:3 cups of diced peaches, 3 cups of diced strawberries, 2 heaping tablespoons of cornstarch, 3/4 cup of brown sugar, butter and those egg whites that were never used from those egg yolks you needed earlier.

Combine the fruit, sugar and cornstarch in a large bowl.

Pour that mixture into the pie crust that you prepared…Dot a couple tablespoons of butter on top too (not shown above).

Take the smaller rolled out dough and place it on top. Carefully pinch the edges or you can even do something fancy if you want.

Cut four slots in the top of the pie and brush it with the egg whites.

Bake the pie at 425 degrees for 30 minutes and another 15 minutes at 350 degrees but for that last bit, cover the crust with parchment paper or foil so that it doesn’t over-burn.

Et voila!

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