Straw­berry Crum­ble Pie

Country Woman - - LET’S EAT | GATHERING PLACE - —BETH HOWARD DONNELLSON, IA

Pies take cen­ter stage at the end of the pig roast we host on our farm each year. We make lots of old and new kinds, but noth­ing says sum­mer like straw­berry.

PREP: 15 MIN. + CHILL­ING BAKE: 50 MIN. + COOL­ING MAKES: 8 SERV­INGS

1¹₄ cups all-pur­pose flour

Dash salt ¹₄ cup short­en­ing ¹₄ cup cold but­ter, cubed

3 to 4 Tbsp. ice wa­ter

FILL­ING

1 cup sugar ¹₄ cup quick-cook­ing tapi­oca Dash salt

6 cups halved fresh straw­ber­ries

CRUM­BLE

1 cup all-pur­pose flour ¹₂ cup packed brown sugar ¹₂ cup cold but­ter, cubed

1. In a large bowl, mix flour and salt; cut in short­en­ing and but­ter un­til crumbly. Grad­u­ally add the ice wa­ter, toss­ing with a fork un­til dough holds to­gether when pressed. Shape into a disk; wrap in plas­tic. Re­frig­er­ate 1 hour or overnight.

2. Pre­heat oven to 425°. In a large bowl, mix sugar, tapi­oca and salt; add straw­ber­ries and toss to coat. On a lightly floured sur­face, roll the dough to a 1/8-in.-thick cir­cle; trans­fer to a 9-in. pie plate. Trim crust to 1/2 in. be­yond rim of plate; flute edge. Add fill­ing.

3. For the top­ping, in a small bowl, com­bine flour and brown sugar; cut in but­ter un­til crumbly. Sprin­kle over the fill­ing. Place on a rimmed bak­ing sheet.

4. Bake 20-25 min­utes. Re­duce oven to 375°. Bake un­til crust is golden brown and fill­ing is bub­bly, 25-30 min­utes. Cool on a wire rack.

1 PIECE 542 cal., 24g fat (13g sat. fat), 46mg chol., 509mg sod., 79g carb. (44g sug­ars, 3g fiber), 5g pro.

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