Decided to give this blog another go! Three years later and I’m still baking up a storm. I’m hanging on to summer with this strawberry balsamic pie adapted from the Four & Twenty Blackbirds cookbook. I visit their shop in Brooklyn more frequently than I care to admit – they have the best pies in NYC, no, the world. Their Maine wild blueberry pie is also incredible (made exclusively for Luke’s Lobster in Park Slope!).
For the crust:
2 1/2 cups unbleached all-purpose flour
1 tsp. kosher salt
1 Tbsp. granulated sugar
1/2 lb. (2 sticks) cold unsalted butter, cut into 1/2 inch cubes
1 cup cold water
1/4 cup cider vinegar
1 cup ice
For the filling:
1/4 cup plus 3 Tbsp. granulated sugar
2 lb. fresh strawberries, rinsed and quartered
1 small, tart apple
3 Tbsp. balsamic vinegar
5 dashes Angostura bitters
3/4 cup packed light brown sugar
3 Tbsp. ground arrowroot
5 grinds fresh black pepper, medium-coarse
1/2 tsp. kosher salt
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for top of pie
Crust: Stir flour, salt, sugar together in a bowl. Add butter and quickly cut it into flour mixture until butter is the size of peas. Combine water, cider vinegar, and ice in a small bowl. Add 2 tbsp at a time of this water to to the flour mixture, and mix dough together between each addition. Once the dough comes to a ball with some dry bits, stop adding ice water (you won’t need all the ice water). Divide dough in half and shape into two flat disks. Cover with plastic wrap and refrigerate, at least 1 hour.
Filling: While dough is chilling, mix 3 tbsp granulated sugar over the strawberries. Stir to combine and let sit at room temp for 30 minutes. Peel and shred apple (large holes of grater) and add to strawberries. Drain this mixture of excess liquid. Add vinegar and bitters and stir to combine. In separate bowl, mix 1/4 cup granulated sugar, brown sugar, arrowroot, pepper, and salt. Stir this mixture into the strawberry mixture.
Roll one disk of dough out so that it is large enough to cover a 9-inch pie pan. Lay over pie pan and refrigerate for 10 minutes. Pour filling into pie shell, and lay lattice over top using the other disk of dough. Trim and crimp edges.
Preheat oven to 425 degrees, put one oven rack in center and one at bottom. Carefully brush pastry with egg wash, and sprinkle with demerara sugar. Place pie on center rack, and put a baking tray on bottom rack to catch any juice that may spill over. Bake for 25 minutes, or until pastry is set and very lightly browned. Lower oven temp to 375 degrees, and continue to bake for 40 minutes longer, or until pastry is golden brown and juices are bubbling.
Let cool completely. Serve at room temperature or slightly warm. Pie will keep refrigerated for about 5 days.