Summer Strawberry Crumble Pie

By Mandi Pimental
Serves 8-10

Summer brings to mind vacations, extra hours of sunlight and the delicious ripe, juicy strawberries that are in season this time of year.  By incorporating the star of the berry family into your desserts, get a nutritious dose of potassium, vitamin K and magnesium.  Strawberries also pack biotin, which helps build strong hair and nails. A dessert that can make us even more beautiful?  Maybe we’ll go back for seconds.

Ingredients:

For the pastry
1 ½ cups plain flour
¼ cup organic sugar
½ c. + 1 tbsp. cold unsalted butter, cubed
pinch of sea salt
1 egg yolk
2 tbsp. cold water

For the strawberry filling

4 cups strawberries
1 cup organic sugar
3 tbsp. tapioca flour
2 tbsp. cornstarch
pinch of sea salt

For the crumble topping
1 ½ cups plain flour
½ c. + 1 tbsp. cold unsalted butter, cubed

3 tbsp. brown sugar
pinch of sea salt

 

Directions:

To prepare the dough, start by adding the flour, sugar, butter and sea salt into a food processor or an electric mixer fitted with the paddle attachment.  Mix on low speed until it resembles a coarse crumble mixture.

Next, add the egg yolk and cold water. Continue to mix on low until a dough forms. Gather the dough together and form it into a disc. Wrap it in plastic wrap and refrigerate for 15-20 minutes to set.  While the dough chills, prepare the filling.

Remove the strawberries stems and, depending on their size, cut them into two or three pieces. In a large bowl, mix the strawberries with the sugar, tapioca flour, cornstarch and sea salt. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a cast iron frying pan with butter.

Remove your dough from the fridge and roll it out between two sheets of parchment paper, until it is large enough to line your frying pan. Gently edge the pastry into the frying pan. Press it into the corners, trim the edges and return to the fridge.

Using an electric mixer fitted with a paddle attachment, mix the flour, butter, sugar and salt together on a low speed. Mix for 4-5 minutes, until a butter crumble forms.

Spoon the strawberry mixture into the pastry shell.  Pinching the crumble with your fingers, sprinkle it over the strawberries. Bake for about an hour, until the crumble is golden brown and the strawberries are bubbling. Allow to cool for 2-3 hours, cut, serve and enjoy!