Karine Moulin's Summer Strawberry Pie

In a jar or with a flaky crust, this pie is great any way you make it.

A little bit of fruit and honey goes a long way in this strawberries two-ways dessert topped with streusel: one with a shortbread crust and one in a lovely little hipster mason jar.

Short pie dough

2 cups organic all-purpose flour
1 tbsp sugar
250 grams salted butter, room temperature
1 sprig fresh thyme, (also try rosemary or sage)

In a large bowl, combine flour and sugar. 

Cut in the butter and mix until the mixture resembles pea meal. Add just enough ice water for the mixture to come together, about one cup.

Remove from the mixing bowl, wrap in plastic wrap and refrigerate for a minimum of 1 hour.

Preheat oven to 350 F. 

Place dough on a floured surface and sprinkle extra flour on top of dough to prevent it from sticking. Roll dough out to 1/4 cm thick. Using round cookie cutters, cut rounds out of rolled dough. Try to space them tightly to minimize waste. Place rounds into 4-inch pie shells and gently press up the sides with fingers.

Blind bake the dough for 6 to 8 minutes, or until it is a light golden brown colour. Let cool before filling.

Tips: make dough by hand so that you can get a feel for it and prevent from over-mixing.

Strawberry pie filling

3 cups hulled and quartered fresh strawberries
1/2 cup liquid honey

In a saucepan over medium heat, bring all ingredients to a simmer, stirring frequently, until the mixture comes to a gentle simmer for about 5 minutes. Do not walk away from the stove. The high sugar content of the filling may cause it to burn. 

Remove from heat.

Place the strawberry filling into a bowl and refrigerate until the mixture is completely cool.

Tip: Use honey instead of granulated sugar to get a more even and smooth filling.

Streusel topping

3/4 cup all-purpose flour
3/4 cup old fashioned oats
3/4 cup cold unsalted butter
3/4 cup sugar

Preheat oven to 350 F.

Combine the butter and honey together in a medium bowl.

Add the flour, the oats and cinnamon.

Once the mixture has come together, remove from the bowl and refrigerate in an airtight container.

To assemble: 

Divide filling evenly between heat-proof jars or 4 cooked pie shells (about 2 tbsp in each). Top with streusel and bake on cookie sheet for 5 to 6 minutes, or until streusel is golden brown. 

Note: Streusel topping is just equal parts butter, sugar, oats and flour, so you can make as much as you'd like and keep them in the refrigerator or freezer.

4 4-inch pies
Prep Time:
30 minutes
Cook Time:
25 minutes