After successfully baking the Frozen Blueberry Pie, we decided to try the same method with strawberries. So why freeze the filling? Longevity for one. You can make up a few of these when strawberries are in season and bake tasty pies through the winter when other folks are paying seven bucks a pint (Ha, suckers)! Freezing also produces very small ice crystals in the fruit that break up the cell structure so that when the berries thaw they give up considerable amounts of juice, thus creating the sauce of the pie.
Frozen Strawberry Pie
- 20 ounces strawberries
- 4 ounces sugar (approximately 1/2 cup)
- 1/8 teaspoon kosher salt
- 1 1/4 ounces tapioca flour (approximately 5 tablespoons)
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 2 9-inch homemade or store-bought pie doughs
- 1 egg yolk whisked with 1 teaspoon water
- Wash the berries and pat dry. Mash up half of the strawberries in a small bowl.
- In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed strawberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.
- Line a 9-inch pie plate with aluminum foil. Place the strawberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours.
- Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.
- Heat the oven to 325 degrees F.
- Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside.
- Unroll second piece of dough and cut into 1 1/8-inch wide strips (should result in 9 to 10 strips). I use a pizza cutter for this but a sharp-pointed paring knife will work also, as long as the dough is chilled.
- Remove the frozen pie filling from the freezer and place into the prepared dough in the pan.
- Although lattice tops can be built directly on the pie, I rather weave it separately, wrap in foil and refrigerate for half an hour or so before placing it on the top of the pie. See drawings below for assembly guide.
- Position the lattice on top of the pie and crimp around the edge with a fork. (If you refrigerated it beforehand, place on top of pie and leave at room temperature for 10 minutes before continuing.)
- Lightly brush the edge of the crust with the egg yolk and place pie on the bottom rack of the oven. Bake for 1 hour 15 minutes or until the pie bubbles around the edges.
- Place the pie on a rack and cool to room temperature before serving, approximately 1 1/2 to 2 hours.
- Remove every other strip leaving 4-5 horizontally aligned.
- Weave the removed strips vertically into the horizontal strips creating a basket-weave lattice.