Strawberry season in East Hampton is in July. Make this when they are in season!
(Reprinted copyright 1988 Country Desserts by Lee Bailey)
Serves 8
Sweet Crust:
1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
2 tablespoons sugar
5 tablespoons ice water
1/4 cup solid vegetable shortening, chilled
2 tablespoons (1/4 stick) unsalted butter, chilled, cut into bits
Filling:
Approximately 1 1/2 quarts fresh berries 16oz.
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 tablespoon unsalted butter
Whipped Cream:
1 cup heavy cream, whipped and flavored with
1 tsp. vanilla extract
To make the crust, sift together the flour, salt, and sugar.
Remove 1/3 cup of this, place in a small bowl, and add the ice water.
Stir to make a paste, and set aside.
Add the shortening and butter to the balance of the flour and cut in with 2 knives or a pastry blender (this may also be done in a food processor).
Combine with the paste, and mix until dough can be shaped into a ball.
Place ball of dough between 2 sheets of wax paper and flatten slightly.
Refrigerate for 30 minutes.
Preheat the oven to 425 degrees.
Roll out the dough on a lightly floured surface.
Place in a pie pan, and trim, leaving 1/2 inch all around.
Fold edge under and then crimp.
Place a sheet of foil on top of the pastry and weight it down with dried beans.
Bake for 5-7 minutes, or until edges begin to firm.
Remove foil and beans, and continue baking for another 10 minutes, or until golden.
Carefully loosen edges. When almost cool, slide off onto a serving plate and set aside.
(I have left the piecrust in the baking dish at times).
Mash enough berries to fill 1 cup (approx. 8 strawberries). Cut balance in 1/2 saving a perfect berry for the top for garnish.
Combine the crushed berries, sugar, cornstarch, and water in a small saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue cooking for about 2 minutes over low heat until mixture is thickened and clear.
Stir in the butter and cook until melted, and then allow to cool slightly.
Place the halved berries in the baked crust and pour the cooked ones over them.
Shake the serving plate gently so the glaze seeps down around the raw berries.
Chill for a few hours, and then serve topped with whipped cream.
