Strawberry Lemonade Pie

Recipe Adapted from King Arthur Flour

Ingredients

For pie crust

• 3/4 cup All-Purpose Flour
• 3/4 cup White Whole Wheat Flour or 1 cup Whole Wheat Pastry Flour
• 3 tablespoons granulated sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon Vietnamese cinnamon, optional
• 5 tablespoons unsalted butter, melted and cooled to lukewarm
• 3 tablespoons water, cold

For Lemon Filling

• 8 tablespoons unsalted butter
• 1/2 cup lemon juice, fresh preferred
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 tablespoon yellow cornmeal
• 1 1/2 tablespoons cornstarch
• 4 large eggs

For Strawberry Filling

• 3 cups chopped strawberries, fresh or frozen
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch

For Streusel Topping

• 1/2 cup all purpose flour
• 2 tablespoons plus 2 teaspoons granulated sugar
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 1/2 tablespoons cold, unsalted butter, cubed
• 1 teaspoon vanilla extract or emulsion

Directions
Preheat oven to 375 degrees F.

For pie crust:

Weigh your flour; or measure it by gently spooning it into a cup, then sweep off the excess.

In a large bowl, whisk together the flours, sugar, salt, baking powder, and cinnamon with a fork.

Whisk together the melted butter and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened and the dough starts to form clumps that hold together when squeezed. (You may need to add a few more tablespoon of water.)

Transfer the mixture to a greased 9″ deep dish pie pan (It should be at least 2.5 inches deep) and shake gently to evenly distribute. Use your fingers to press the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom. 

Chill the crust in the freezer for 20 minutes.

For Lemon filling:

Melt the butter and place in a medium bowl. Stir in the lemon juice, salt, sugar, cornmeal, and cornstarch. Mix in the eggs, one at a time, until the mixture is uniform. Pour into the pie shell.

Bake the pie on the bottom rack of the oven for 35-40 minutes, until the filling is almost set (it should still wobble a bit in the center when nudged. If it doesn’t leave it in for another 5-7 minutes). Remove from the oven and place on a rack to cool a bit while you make the streusel and strawberry filling. The filling will finish cooking as the pie sits. (Don’t turn the oven off, you’ll be using it again.)

While pie is baking, make the strawberry filling and the streusel:

Place the berries in a 2-quart saucepan. Whisk together the sugar, salt, and cornstarch and stir into the berries. Place over medium-low heat and cook, stirring frequently, until the berries give up their liquid. Bring to a boil, stirring constantly, until the mixture thickens. Remove from the heat and gently spoon the filling over the lemon layer.

Sprinkle the streusel over the strawberry layer and return to the center rack of the oven for 20 to 25 minutes, until the crumbs are lightly browned. Remove from the oven and let cool to room temperature, then chill thoroughly overnight in the refrigerator before slicing and serving.

Store covered and refrigerated for up to five days.