A sweet-tart summer pie with fresh strawberries, zesty lemon, and a flaky crust. This recovered dessert is quick, vibrant, and suited to warm-weather gatherings.
DTI Lemon Strawberry Pie
A sweet-tart summer pie with fresh strawberries, zesty lemon, and a flaky crust. This recovered dessert is quick, vibrant, and suited to warm-weather gatherings.
Ingredients
Method
- Preheat the oven to 375°F.
- Blind bake the pie crust for 15 minutes using pie weights.
- In a bowl, whisk sugar, cornstarch, lemon zest, and lemon juice until smooth.
- Let the crust cool slightly, then brush with egg white.
- Pour lemon mixture into the crust and bake for another 10 minutes.
- Top with fresh strawberries, arranged or scattered.
- Dot with cold butter and chill for at least 2 hours before serving.
Notes
Use ripe but firm strawberries to keep their shape. Blind baking helps prevent a soggy crust. For more tang, add extra lemon zest. Chill thoroughly before slicing for best results.
Recipe Notes
Use ripe but firm strawberries to keep their shape. Blind baking helps prevent a soggy crust. For more tang, add extra lemon zest. Chill thoroughly before slicing for best results.