It's strawberry season! The local strawberries here are to die for. We've been getting a ton from Oakview Farms through our Eat South CSA. But these were picked up from the Southern Makers event in downtown Montgomery a couple of weeks ago. Not to go off the topic of strawberries here but I have to tell you guys a little more about this event. It was an one day event which gathered Alabama-based chefs, artists, breweries, craftsmen, and designers to celebrate the creativity and innovation happening in the state. There were a ton of food, live music, workshops, activities for kids, panel discussions, and maker's bazaar. My favorite booths were Anchor and Daisy's (owned by my talented, beautiful neighbor), Matter's, and Susan Starr's (which I'm a bit bias since I had a hand in designing it). It was such a fun day; I enjoyed an amazing cup of honey latte from Mama Mocha's, ate food prepared by my favorite Alabama chef, David Bancroft. and won myself a cool little stool from Plenty Design Coop thru the silent auction. This event really showed what hidden gems Alabama holds.
Now back to strawberries. We usually just eat them fresh and whole, but we go ourselves a bucketful; I didn't think we would be able to finish them before they went bad. This is when my mom would say the Chinese proverb, "Big eyes, small belly." Which is not always a bad thing in this case since I made some pie out of it.
This is actually not just a strawberry pie, its a strawberry lime pie. I love all lemon and lime pies, so why not? And this crust is like a piece of heaven. I kid you not. Make it and you'll see! I promise that you will not regret it. Not sure if it was the fresh strawberries or the flaky, butter crust but Gary and I polished this baby off (literally) minutes after it came out of the oven. It played out something like this:
Gary: Can I have a taste?
Me: Of course.
Gary: (mouth full) This is... oh my god... so good.
Me: Let me have a bite.
Gary: (feeds me a piece) Can I have another piece?
Me: Sure, only if you cut me a piece too.
(We finish our respective pieces)
Gary: I'm just going to have another piece.
Me: Me too.
(Repeat last two lines. Gary and I look down at an empty plate.)
rustic strawberry pie
- pastry dough (recipe below)
- zest of 1 lime
- juice from 1/2 a lime
- 10-15 fresh strawberries, sliced
- 2 tsp flour
- 3 tbsp. light brown sugar
- a few slices of lime
- 1 egg, beaten
- Preheat oven to 350 Degrees F.
- In a small bowl, toss strawberries, lime zest, lime juice, flour, and sugar together.
- Sprinkle some flour on a flat surface and roll out pastry dough to about 1/4" thick. Spread strawberry mixture over including some of the juices. Arrange slices of lime over strawberries.
- Brush egg over the edges of pie.
- Bake for 30-35 minutes or until dough is golden yellow. This tart can be served warm or at room temperature.
- 1 1/4 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 7 tablespoons cold butter
- 3 tablespoons cold water
- In a food processor, blend together flour, sugar, and salt. Using the pulse setting, add in the cold butter and pulse until the flour is coarse sand.
- Sprinkle the cold water onto the mixture and continue to pulse until the dough comes together into a ball.
- Separate the dough into two parts and wrap them with plastic wrap. Place in refrigerator for a few hours or in the freezer for 45 minutes before working with it