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Strawberry Pie

Sariann

“The kitchen yielded no lemon cakes, but they did find half of a cold strawberry pie, and that was almost as good. They ate it on the tower steps, giggling and gossiping and sharing secrets, and Sansa went to bed that night feeling almost as wicked as Arya.” -A Game of Thrones

Modern Strawberry Galette

Our Thoughts:

Fun Fact! There are numerous historical recipes for strawberry pies, which we were quite excited to discover. However, we have tried the medieval strawberry pie recipe more times than we can count, and were sadly let down. It’s unpleasant to eat, and is just about the ugliest thing we have ever made. We’re embarrassed to even show it to you.

So in this case, we recommend the modern version all the way. It is inherently summery, bursting with fruity goodness and the tang of lemon curd. The thyme pastry adds a depth of flavor to the dish, and offsets the sweetness of the berries nicely, creating an immensely well balanced dessert.

UPDATE: Many readers expressed a desire to see the recipe that flopped. Might I suggest, instead, a strawberry tart recipe that we already know works, at the bottom of our Medieval Fruit Tarts post.

Modern Strawberry Galette Recipe

Pastry Ingredients:

Mix flour, salt and thyme together, and add the butter, mixing until it resembles coarse meal. You can either use a food processor here, or do it by hand. Slowly add the ice water while mixing, just enough to bring the dough together. Roll out into a small disk, wrap in cling film and refrigerate for 30 minutes while completing the rest of the recipe.
Filling Ingredients:
  • 3 Tbsp lemon curd
  • 1 pint strawberries, sliced
  • 1 Tbsp honey
  • 1-2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 egg beaten with water for wash
Mix all ingredients together except egg and lemon curd. Roll out the dough on a lightly floured and sugared (raw sugar) surface into about  a 9″ round, and spread the lemon curd over the pastry, leaving an inch around the edge. Organize the strawberry filling onto the lemon curd, and fold up and pinch the sides to contain the filling. Paint the pastry with the egg wash, and bake at 400 F for 25 minutes, or until the center is bubbling.


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