Strawberry Pie
This recipe was originally from Saveur magazine
Ingredients:
Crust
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2 2/3 cups all-purpose or plain flour
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1 teaspoon salt
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2/3 cup vegetable oil
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6 tablespoons cold milk
Filling
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1 1/4 cups plus 2 teaspoons sugar extra for sprinkling
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1/3 cup all-purpose flour
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1/4 teaspoon nutmeg
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1/4 teaspoon cinnamon
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4 cups halved strawberries (or 2 cups of strawberries and 2 cups of thinly sliced rhubarb). I originally used 4 1/2 cups of strawberries but the pie runneth over on the edges.
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2 tablespoons butter, cut in squares
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2 teaspoons milk
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1 pie dish, greased
Step 1 - To make crust, preheat oven to 400°F/200°C. Mix flour and salt. Measure oil and milk together but don't stir them together. Add to flour and combine and once combined, divide the dough into two, one slightly bigger round that the other. Roll out crust on greaseproof paper with a rolling pin and place the slightly bigger rolled out round in the base. Set aside the other rolled out round for the top.
Step 2 - To make filling combine sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. You can do this step ahead of time and set it aside in fridge and drain it later. If you're adding blueberry or peach, do add lemon zest.
Step 3 - Fill crust with filling. Scatter butter (and try not to forget this like my friend Nic and I did). Add top pastry round and pinch edges and seal the pastry and ventilate the top by cutting a hole in the top. Brush with milk and sprinkle extra sugar on top. Bake on a cookie sheet for 50 minutes. If you find the edges are cooking too fast, cover them with tinfoil.
Allow to cool 1 hour before serving if you can resist.