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With seasonality in mind,
she offers this great spring recipe for Strawberry Basil
Pie:
Ingredients
• 2 pints strawberries,
hulled and cut into 1/2-inch thick slices
• 1/4 cup chopped fresh
basil
• 1/2 cup granulated sugar
• 1/4 cup quick-cooking
tapioca, finely ground
• 1 cup all-purpose flour
• 1cup white whole wheat
or whole wheat flour
• 2 teaspoons salt
• 2 tablespoons granulated
sugar
• 3/4 cup cold unsalted
butter, cut into small pieces
• 1/2 cup cold vegetable
shortening
• 1/4 cup cold vodka
• 1/2 cup cold water, plus
extra as needed
• 1/4 cup all-purpose
flour, for rolling out crust
Crust Directions
• In large bowl,
thoroughly combine flour, salt, and sugar. Add butter and
shortening. Cut the mixture using a pastry cutter to form
pea-size crumbs coated in flour.
• Pour vodka evenly over
dry ingredients, a few tablespoons at a time, using a rubber
spatula to press dough together. Similarly, add the water,
and continue pressing dough to form a large ball. If dough
seems dry, add ice water slowly until everything comes
together easily. (Work dough as little as possible.)
• Divide dough into two
equal balls, press each into disks, wrap in plastic, and
refrigerate for at least an hour or up to 2 days.
Pie Directions
• Preheat oven to 400
degrees F with rack in middle position.
• Toss strawberries and
basil in a medium bowl.
• Stir sugar and tapioca
in small bowl. Sprinkle sugar mixture over fruit and toss
gently with hands to coat. Set aside while you roll out the
crust; fruit will begin to juice.
• Prepare bottom crust:
Place one dough disk on floured work surface and with a
floured rolling pin, roll it into a rough 11-inch circle
about 1/8 inch thick. Lay crust into a 9-inch pie dish,
gently press it in, and trim excess dough from edge with a
paring knife, leaving a 3/4-inch overhang.
• Give filling one last
stir, ensuring everything is evenly coated. Spoon it into
crust.
• Prepare top crust: On
floured work surface with floured rolling pin, roll out
remaining dough disk into rough 11-inch circle 1/8 inch
thick. Carefully lay crust on top of filling, trimming
excess dough, leaving a 3/4 inch overhang. Tuck overhanging
dough under overhanging edge of the bottom crust, and crimp
the two crusts together. Cut a few small slits in top crust
with a knife.
• Set pie on rimmed baking
sheet and bake until filling is thickly bubbling and crust
is golden brown (cover crimp with foil if it browns too
quickly), 50 to 60 minutes.
• Let cool to room
temperature before serving.
More information about
Lamothe’s book can be found at www.Workman.com.
This spring, bake a pie
and fill your home with delicious, seasonal flavors.
Courtesy StatePoint
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