When I was a kid, my favorite beverage of choice (especially in the summertime) was Country Time Pink Lemonade. I absolutely loved it and would’ve had it with just about anything given the choice.
Now that I’m an adult, I realize just how excruciatingly sweet that stuff was/is, and I can’t handle even one sip of it. that doesn’t mean that I don’t still like a good lemonade, though. I just prefer things to taste a bit more tart.
A few years ago on the blog, I shared a recipe for Strawberry-Raspberry cookie bars that I described as tasting like a glass of raspberry lemonade in cookie bar form. They were so delicious that at the time. I thought they couldn’t possibly be topped.
I’ve never been so happy to have been wrong about something.
As wonderful as those cookie bars were, this week’s post/recipe is just as (if not a bit more) delicious.
The biggest distinction between the two recipes comes down to three things: the use of strawberries rather than raspberries, the separation and layering of the lemon and strawberry flavors, and the addition of a streusel crumble on top.
The crust for this is pretty much the most foolproof pie crust that I’ve ever tried/made in that it uses melted butter rather than cold/frozen. There’s no rolling or resting required at all, it only requires you to press it into a deep dish pan then give it a cooling off period in the freezer.
The lemon curd gets an earlier baking start than the strawberry and streusel, which gives the pie a distinctive aesthetic and flavor layering that tastes just as beautiful as it looks.
Don’t let the length of the recipe intimidate you; it’s actually pretty easy to put together, the hardest part for me was waiting overnight for it to chill in the fridge so that I could get the full taste factor.
The recipe title really does describe the taste of this pie; it tastes JUST like a solid form of strawberry lemonade. The lemon curd is sharp and tart, the strawberry preserves provide the perfect amount of sweetness, and the pie crust and streusel give a great texture to the smoothness of the filling(s).
The summer isn’t even over yet, and I still feel like this may be the best thing I bake all summer long.
Strawberry Lemonade Pie
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
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.
Sharing at Fiesta Friday #491, co-hosted this week by Jhuls @ The Not So Creative Cook.