Butter Strawberry Peach Pie (Print Version)
# Ingredients:
→ Browned Butter Pastry Shell
01 -
1 cup cold unsalted butter blocks
02 -
2 ⅔ cups + 1 tbsp plain flour
03 -
3/4 teaspoon finely ground sea salt
04 -
1/2 cup cold water
05 -
1 tbsp sour apple or clear vinegar
06 -
1 whole egg, beaten
→ Peach and Berry Mix
07 -
3 cups sliced fresh peaches
08 -
3 cups quartered strawberries with tops removed
09 -
¼ cup white sugar
10 -
¼ cup + 1 tbsp corn thickener
11 -
1 tbsp fresh lemon squeeze
12 -
1 tsp grated lemon peel
13 -
¼ tsp finely ground sea salt
14 -
2-3 tbsp raw crunchy sugar (if wanted)
# Instructions:
01 -
Put parchment paper inside a wide bowl and leave it ready.
02 -
Using a steel pan, melt the butter on medium heat for 10-12 minutes until you see medium brown bits and smell a nutty scent. You'll end up with about 185g or slightly under 1 cup of nutty butter. Put all of it in your ready bowl and stick it in the freezer until hard, around 1 hour.
03 -
After it's fully frozen, take off the paper and chop the butter into small blocks. Put them back in the freezer until you need them.
04 -
In your stand mixer bowl, throw in the flour and salt. Add your frozen butter chunks. Mix slowly until you see tiny pea-sized bits that look like rough sand, about 3 minutes.
05 -
Pour the water and vinegar in a cup, then drop in some ice. Stir around to cool the water down.
06 -
While running the mixer on low, slowly add the icy water one spoon at a time. You'll need roughly 10-15 spoons. Stop when the dough starts sticking to the mixer paddle. It should feel damp and pliable but not sticky.
07 -
Split the dough in two equal parts. Wrap each in plastic and shape them into flat circles. Each should weigh about 335 grams. Let them chill in the fridge for at least an hour.
08 -
Turn your oven on to 218°C (425°F).
09 -
Grab one dough disc from the fridge and put it on a lightly floured counter. Dust some flour on top and on your rolling pin too. Roll from middle outward, turning the dough as you go so it won't stick. Make it about ⅛ inch thick and 12 inches wide.
10 -
Wrap the dough around your rolling pin and lift it onto a 9-inch metal pie dish. Be careful not to tear it. Put it back in the fridge while you work on the second piece.
11 -
Roll the second piece the same way, to ⅛ inch thickness. Cut it into 1-inch strips and move them to a paper-lined tray. Cool these in the fridge while making the filling.
12 -
In a big bowl, toss together the strawberries, peaches, sugar, lemon juice, lemon peel, corn thickener, and salt. Dump this into your pie shell, but leave all the extra juice in the bowl. Throw away the leftover juice.
13 -
Lay your strips going up and down on the filling. Fold back every other strip halfway. Place one strip going sideways, then fold the vertical strips back down. Keep doing this pattern until you've covered the whole pie.
14 -
Cut off extra dough right at the edge of the dish, folding the bottom crust over the strips. Press the edges with your knuckles to make a pretty pattern.
15 -
Paint the top with beaten egg. Sprinkle with raw sugar.
16 -
Put the pie on a baking sheet with edges. Bake for 25 minutes. Without opening the door, turn down the heat to 180°C (350°F) and bake another 40-50 minutes. Cover with foil if the top gets too dark.
17 -
Cool your pie on a wire rack for at least 4 hours at room temp before cutting. This helps the filling set up and makes cleaner slices. Serve with a scoop of ice cream.
# Notes:
01 -
Always scoop flour into your measuring cups and level it off for the right amount
02 -
The secret to flaky layers is keeping everything cold between steps
03 -
Getting rid of extra fruit juice keeps your bottom crust crisp