"I Heart Summer" Strawberry Lemon Verbena Pie
Need a vegetarian dessert? "I Heart Summer" Strawberry Lemon Verbena Pie could be a spectacular recipe to try. This recipe serves 10. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 29g of fat, and a total of 511 calories. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for The Fourth Of July. If you have sugar, salt, lemon verbena leaves, and a few other ingredients on hand, you can make it.
Instructions
Combine flour, sugar, and salt in a large mixing bowl.
Add about a third of the butter into the bowl. Keep the rest of the
Add about a third of the butter to the bowl. Keep the rest of the butter in the refrigerator to keep it cold. Use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
Add another third of the butter to the bowl in the same way, and then the rest of the butter. Do not overwork the mixture.
Drizzle the ice water over the mixture and use a fork to stir the mixture until it just starts to clump together. Do not work it into one homogeneous ball of dough. The pieces of dough should just stick together when you press them together.
Add a little more water if the dough is still too dry and crumbly.Form the dough into two balls. Flatten into disks, wrap in plastic, and chill for an hour to firm.
Roll one disk of dough out into a 13" circle. Fit into a 9" pie pan and trim the edges so there is about a 1/2" overhang. Or, you can cut out circles and fit them into mini pie pans - you will get about (
Combine the strawberries, sugars, flour, salt, and lemon verbena leaves together in a medium bowl. Preheat the oven to 350 degrees F. Take out the pie crust and pour in the filling.
Roll out the second disk of dough to a 13" circle. Using a knife or pastry cutter, cut (1
Lay strips over the pie filling in a lattice pattern. Press ends of dough strips into the bottom crust.
Brush the lattice lightly with water and sprinkle turbinado sugar over the top.
Bake pie for 1 hour to 1 hour and 15 minutes, until the crust is golden brown and fruit is bubbling (may take less time for mini pies).
Let cool on wire rack before serving.