I finally joined the Food52 Baking Club on facebook. Why? Because they were using The Four & Twenty Blackbirds Pie Book for the month of July and it’s a cookbook that we actually own! It was so nice to see a forum where everyone was baking from the same recipes and sharing success stories and handing out tips where things didn’t work.
With all the strawberries in stores these days, I wanted to give the Strawberry Balsamic Pie a try. I was intrigued by the combination of sweet strawberries with tart balsamic vinegar, plus the book says it’s one of their most popular pies in the shop.
Strawberry Balsamic Pie
All-butter pie crust recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes one 9-inch pie (double crust)
1 teaspoon kosher salt
3 teaspoons granulated sugar
½ pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
2½ cups unbleached all-purpose flour
¼ apple cider vinegar
1 cup cold water
- You can make the pie dough by hand, but I like to use my trusty food processor for its speed. Plus, it evenly distributes the butter into small specks among the flour.
- Add the sugar and salt into the food processor. Then cut up the cold butter and scatter them around the bowl. Pour in the flour and then pulse until the mixture is grainy and sandy looking.
- In a measuring cup, pour in the apple cider vinegar and cold water.
- Turn on the food processor again and through the opening, add 10 tablespoons of the apple cider vinegar and water mixture.
- The dough should come together nicely and feel a little (a tiny bit) tacky or sticky. I prefer the dough this way because additional flour gets added during the rolling process.
- Divide the dough into two flat discs and wrap with plastic. Refrigerate overnight or for at least 2 hours.
- Take one of the discs out to roll out to make the pie shell. Keep refrigerated as you prepare the pie filling.
Filling recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes enough for one 9-inch pie
¼ cup + 3 tablespoons granulated sugar
2 pounds fresh strawberries, diced (5 to 6 cups)
1 small ambrosia apple
2 tablespoons balsamic vinegar
¾ packed brown sugar
3 tablespoons cornstarch
2 grinds fresh black pepper
½ teaspoon salt
- First thing to note, I omitted the Angostura bitters and ground arrowroot (used cornstarch instead) from the original recipe.
- Sprinkle 3 tablespoons of sugar over the diced strawberries and let it macerate at room temperature. I left it out for 2 hours.
- Peel the apple and then grate it it. Drain the strawberries from their excess juices and combine with the shredded apples. Mix in the balsamic vinegar.
- In another bowl, mix the ¼ cup of sugar, brown sugar, cornstarch, black pepper, and salt together. Add this sugar mixture to the strawberry and apples. Pour it into the pie shell. Refrigerate as you work on the lattice top.
Pie Assembly Time
1 large egg, whisked
Brown Demerara sugar (I didn’t have, so my photos are missing this)
- This is also a good time to start preheating your oven to 425°F, make sure to position the oven racks to the bottom and center positions. Butter the pie pan and chill in the fridge.
- Again, dust a flat surface and rolling pin with flour. Roll the dough out and cut them into strips or whatever shaped design you’d like.
- To make the border, roll in all the excess dough hanging off the edge. You’ll soon have a nice thick circumference that can be crimped into a wave. Again, if the dough starts to feel warm, pop it back in the fridge, especially if your oven hasn’t finished preheating yet!
- Once your oven indicates that it’s ready, take the pie out of the fridge. Scramble the egg in a small bowl and brush it over the dough. Careful not to draw out any of the strawberry filling if your lattice top has huge gaps.
- Then sprinkle the Demerara sugar on top, it should stick to the egg wash.
- Place the pie on a baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes.
- Lower the oven temperature to 375°F and move the pie on the baking sheet to the center oven rack. Continue to bake for 30 to 35 minutes. The pie is ready when the crust is golden brown and the juices are bubbling.
- Take the pie out and let it cool on a wire rack for 2 to 3 hours. Serve at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.
Despite letting the strawberries sit for two hours, a bunch of juice bubbled out of this pie. Luckily the border was high enough that nothing spilled onto the baking sheet or oven. This smelled so good, it was really hard waiting the couple of hours for the pie to cool and set.
It was of course worth the wait. I served it without mentioning the balsamic to see if anyone would pick up on it. It’s pretty subtle, but I think I like this sweet and savoury combination because it doesn’t scream balsamic vinegar. Looking forward to the next strawberry season when I can buy bushel of strawberries for this pie!