This fresh strawberry pie? She’s not much of a looker. Oh, sure, she’s beautiful in the whole, unsliced and unsullied. But cut into this pie, all full of spring’s ripest, juiciest strawberries, and, well, the whole thing falls apart. Juice oozes. Crust crumbles.
But you know what? Doesn’t matter. No, you’ll be happy to overlook the aesthetics of the perfect pie once you’ve slid a forkful of berryjuiceandcrumbcrust into your pie-hole.
In my experience, there’s just no saving a fresh strawberry pie from crust sog. So you have to embrace the problem, with a pie crust that’s just so flavorful you can’t possibly care that it looks a hot mess on the plate.
That, friends, is this crust. A regular ol’ graham cracker crust taken to the next level with browned butter and sea salt. The salty grahaminess of the crust is the perfect foil for those sweet berries and orange-tinged glaze.
So here you go: My grandmother’s recipe for fresh strawberry pie in a salty brown butter graham crust. It ain’t pretty. But damn, is it good.
fresh strawberry pie in salted brown butter graham crust recipe
(serves 8)
For the graham cracker pie crust:
12 whole graham crackers, crumbled (or 1 1/2 cups of graham cracker crumbs)
5 tablespoons unsalted butter3 tablespoons granulated sugar
1/4 teaspoon flaky sea salt (such as Maldon)
Preheat oven to 375°. In a food processor fitted with the metal blade, pulse the graham crackers until they're finely ground. Add the sugar and salt. In a small saucepan over medium-low heat, melt the butter. Cook the butter, stirring occasionally, until the milk solids turn lightly brown and the butter smells nutty, about 7–10 minutes. (During this process, the butter will foam and sputter; watch for large bubbles to form on the surface as a sign that it's nearly done.) Let the butter cool slightly, then combine with graham crumbs until thoroughly blended. Press the mixture onto the bottom and up the side of a 9-inch pie plate. Bake for 10 minutes or until golden brown. Cool completely before filling.
For the strawberry filling:
3 pints (about 6 cups) fresh strawberries, washed and hulled
3/4 cup orange juice
3/4 cup granulated sugar
2 tablespoons cornstarch
Several drops red food coloring
Place the strawberries in a large bowl and set aside. In a saucepan, whisk together the orange juice, sugar, cornstarch and red food coloring. Place the pan over medium heat and bring the mixture to a boil, whisking occasionally. Cook until the mixture thickens and turns translucent, 4 to 5 minutes. Remove pan from heat and let the glaze cool. Pour the glaze over the berries and toss to coat, then transfer them to the baked graham cracker crust. Serve with whipped cream.
fresh strawberry pie in salted brown butter graham crust recipe
(serves 8)
For the graham cracker pie crust:
12 whole graham crackers, crumbled (or 1 1/2 cups of graham cracker crumbs)
5 tablespoons unsalted butter3 tablespoons granulated sugar
1/4 teaspoon flaky sea salt (such as Maldon)
Preheat oven to 375°. In a food processor fitted with the metal blade, pulse the graham crackers until they're finely ground. Add the sugar and salt. In a small saucepan over medium-low heat, melt the butter. Cook the butter, stirring occasionally, until the milk solids turn lightly brown and the butter smells nutty, about 7–10 minutes. (During this process, the butter will foam and sputter; watch for large bubbles to form on the surface as a sign that it's nearly done.) Let the butter cool slightly, then combine with graham crumbs until thoroughly blended. Press the mixture onto the bottom and up the side of a 9-inch pie plate. Bake for 10 minutes or until golden brown. Cool completely before filling.
For the strawberry filling:
3 pints (about 6 cups) fresh strawberries, washed and hulled
3/4 cup orange juice
3/4 cup granulated sugar
2 tablespoons cornstarch
Several drops red food coloring
Place the strawberries in a large bowl and set aside. In a saucepan, whisk together the orange juice, sugar, cornstarch and red food coloring. Place the pan over medium heat and bring the mixture to a boil, whisking occasionally. Cook until the mixture thickens and turns translucent, 4 to 5 minutes. Remove pan from heat and let the glaze cool. Pour the glaze over the berries and toss to coat, then transfer them to the baked graham cracker crust. Serve with whipped cream.
www.Writes4Food.com
Note to self: Don’t read your blog before lunch. This looks absolutely delicious.
Love it! You’ll have to give this recipe a try.