• About 2 pints strawberries, hulled and cut into ½-inch-thick slices (4 cups)
• ¼ cup chopped fresh basil • ½ cup granulated sugar • ¼ cup quick-cooking tapioca, finely ground (see Note) • 2 disks dough from Whole Wheat Crust • Up to ¼ cup all-purpose flour, for rolling out the crust
- Preheat the oven to 400°F with a rack in the middle position.
- Toss together the strawberries and basil in a medium bowl.
- Stir together the sugar and tapioca in a small bowl to combine. Sprinkle the sugar mixture over the fruit and toss gently with your hands to coat. Set aside while you roll out the crust; the fruit will begin to juice.
- Prepare the bottom crust: Place one disk of the dough on a floured work surface and with a floured rolling pin roll it into a rough 11-inch circle about ⅛-inch thick. Lay the crust into a 9-inch pie dish, gently press it in, and trim any excess dough from the edge with a paring knife, being sure to leave a ¾-inch overhang.
- Give the filling one last stir, making sure everything is evenly coated, then spoon it into the crust.
- Prepare the top crust: On a floured work surface with a floured rolling pin, roll out the remaining dough disk into a rough 11-inch circle about ⅛ _inch thick. Carefully lay the crust on top of the filling, and trim any excess dough from the edge, leaving a ¾-inch overhang. Tuck the overhanging dough under the overhanging edge of the bottom crust, and crimp the two crusts together. Cut a few small slits in the top crust with a sharp knife.
- Set the pie on a rimmed baking sheet and bake until the filling is thickly bubbling and the crust is golden brown (cover the crimp with foil if it begins to brown too quickly), 50 to 60 minutes. Let cool to room temperature before serving.
Make ’Em Teeny Pies
• In step 4, divide one disk of the dough into four equal balls and roll out each into a rough 6-inch circle. Lay each into a 5-inch pie tin, and trim any excess dough from the edge, being sure to leave a ½-inch overhang.
• Give the filling one final stir and spoon an equal amount into each crust-lined teeny tin (roughly 1 cup each). • In step 6, divide the remaining dough into four equal pieces and roll out each into a rough 7-inch circle. Carefully lay the crusts over the filling, and trim any excess dough from the edge, leaving a ½-inch overhang. Tuck the overhanging dough under the overhanging bottom crust and crimp the two crusts together, pressing to seal. Cut a ½-inch slit in the top of each pie to allow steam to escape. • Place the Teeny Pies on a rimmed baking sheet and bake until the crusts are golden brown, 40 to 45 minutes. How To Make Friends With Pie
- Make pie every day for one year.
- Move to a new city where you have no friends.
- Bake half a dozen pies.
- Invite potential new friends over for a pie party.
- Eat pie and drink whiskey.
Whole Wheat CrustIngredients: • 1½ cups all-purpose flour • 1 cup white whole wheat or whole wheat flour • 2 teaspoons salt • 2 tablespoons granulated sugar • ¾ cup (1½ sticks) cold unsalted butter, cut into small pieces • ½ cup (4 tablespoons) cold vegetable shortening • ¼ cup (4 tablespoons) cold vodka • ¼ cup (8 tablespoons) cold water, plus extra as needed
- In a large bowl, stir together the flour, salt, and sugar until everything is thoroughly combined. Add the butter and shortening and cut the mixture together using a pastry cutter until it forms small pea-size crumbs coated in flour.
- Pour the vodka evenly over the dry ingredients, a few tablespoons at a time, using a rubber spatula to press the dough together. Similarly, add the water, and continue to press the dough together to form a large ball. The dough should be fairly wet and sticky; if for some reason it seems particularly dry, add a little extra ice water a tablespoon at a time until everything comes together easily. (Be careful to work the dough as little as possible; otherwise the crust may be tough.)
- Divide the dough into two equal balls, press each into a disk, wrap each in plastic, and refrigerate for at least an hour or up to 2 days before rolling out.
Get more from Chef and Author Teeny Lamothe at her website: teenypies.com.