SIMPLE STRAWBERRY PIE

I have made this pie since grad school, but have recently switched to a shortbread crust.

My Scottish ancestors would scold me for substituting all-purpose flour for the traditional rice flour I use in my cookies, but I think the all-purpose flour makes a sturdier crust for the filling.

Be sure to let the crust completely cool before piling on the berries, and, yes, you will need three baskets of strawberries for this fresh-tasting spring pie.

Yields 1 Pie

Shortbread Crust:

• • 7 tablespoons unsalted butter, cut into pieces, room temperature
  • 1/4 cup organic cane sugar – or white sugar
  • 1 egg yolk
  • 1-1/4 cup all-purpose flour
  • 1 tablespoon Meyer lemon juice (or any fresh lemon juice)
  • 1 teaspoon Meyer lemon zest
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoon cornstarch
  • 3 baskets of washed strawberries, trimmed and hulled
  • 3 baskets of washed strawberries, trimmed and hulled
  • 1 tablespoon Meyer lemon juice (or any fresh lemon juice)
  • 1 teaspoon Meyer lemon zest
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoon cornstarch

1. Combine the butter and sugar, using two forks. Add the egg yolk and mix well. Add the flour and use your fingers to make a crumbly dough.

2. Pat into a 9-inch pie plate and chill in fridge for 1-2 hours.

3. Preheat oven to 40 degrees. Remove from fridge, prick holes in crust with a fork and line with parchment paper and pie weights. Bake for 10 minutes, remove pie weights and parchment. Bake for an additional 5 minutes until golden brown. Cool completely before adding strawberry filling!

Strawberry filling:

• 3 baskets of washed strawberries, trimmed and hulled
• 1 tablespoon Meyer lemon juice (or any fresh lemon juice)
• 1 teaspoon Meyer lemon zest
• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoon cornstarch