So, my attempt at a Strawberry Pie turned out a little juicier than planned but it is ohhhh sooooo goooood. Who knew that balsamic vinegar could be so amazing in pie!
Note that this is a *big* pie (as slab pies are known to be). This recipe is for a half sheet (12×16 inch) pan. The pie photographed is only a quarter-sheet pan so, half this recipe (or you could make two quarter sheet pans pies with this recipe)
for the pastry
5 cups all-purpose flour
2 tablespoon sugar
1 1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup chilled solid vegetable shortening, diced
1/3 cup (or more) ice water
for the filling
7-8 cups fresh strawberries, hulled and cut into quarters
4 tablespoons granulated sugar
4 tablespoons balsamic vinegar
1 teaspoon angostura bitters
3/4 cup light brown sugar
1/4 teaspoon sea salt
3 tablespoons corn starch
A grind of pepper
Egg wash (1 large egg whisked with 1 teaspoon water)
Demerara (raw) sugar, for sprinkling (optional)
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using purses until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, divide, then flatten into two flat rectangles. Wrap in plastic; chill 2 hours or up to 24 hours.
Lightly spray a 20 x 16 baking sheet. On a lightly floured work surface, roll the first chilled dough rectangle into a 22 x 18 inch. Fit the dough inside the sheet. Place in the refrigerator to chill while you prepare the filling.
Combine the strawberries in a large bowl, along with the granulated sugar, corn starch, balsamic vinegar and bitters. Mix thoroughly then gently stir in the light brown sugar followed by the sea salt and a small grind of pepper.
Preheat oven to 425F.
Remove the second rectangle of pastry and roll fairly thin and cut long strips and make braids to top on the pie. In addition, if you have little cookie cutters, you can cut out some flowers, leaves or hearts. Alternatively, you can just cut long strips to make a lattice top.
Remove the pie shell from the refrigerator and pour in the filling. Decorate the top of the pie with the braids and cut outs, or lattice, covering a large percentage of the surface. It should almost be like a very decorative two-crust pie. Brush the pastry with the egg wash. Sprinkle with the desired amount of demerara sugar (optional)
Bake for 20 to 25 minutes, or until the pastry is beginning to brown. Lower the oven temperature to 375F and continue to bake until the pastry is a deep golden brown and the strawberry juices are bubbling, roughly 30 to 35 minutes longer. Remove from the oven and allow to cool on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.