Summer Strawberry
MAKES ONE 9-INCH PIE WHAT YOU NEED
Pie dough for a Standard Single Crust
9-inch standard pie plate
Pie crust shield or foil
Instant-read thermometer
STRAWBERRY- LEMON CUSTARD
Fresh strawberries, hulled and quartered, 1½ cups 8 ounces 227 grams from about 1 pint
Egg 1 large
Egg yolks 2 large
Sweetened condensed milk 1 14-ounce can 14 ounces 397 grams
Salt pinch
Fresh lemon juice ½ cup 4 ounces 113 grams
LEMON CURD TOPPING
Unflavored powdered gelatin ¼ teaspoon
Fresh lemon juice ¼ cup plus 1 teaspoon 2.15 ounces 62 grams
Finely grated lemon zest 1 teaspoon
Egg 1 large
Egg yolk 1 large
Sugar 1⁄3 cup 2.35 ounces 67 grams
Salt pinch
Unsalted butter, cold, cut into 8 pieces 2 tablespoons 1 ounce 28 grams
FRESH STRAWBERRY FLOWERS
Fresh strawberries, whole or hulled, cut into 1½ cups 16 ounces 454 grams
¹⁄⁸-inch slices, from about 1 quart, plus a few baby strawberries and strawberry blossoms, for decoration (optional)
Strawberry jelly 2 tablespoons 1.4 ounces 40 grams
1. PAR T IALLY B LI N D - BAKE T H E C R U S T: The pie will bake longer after the filling is added, so it should not be completely browned at this point. Remove the pie dish from the oven, set it on a wire cooling rack, and remove the foil or parchment and pie weights. Keep the oven at 350°F.
2. MAKE THE STRAWBERRY- LEMON CUSTARD: While the crust bakes, add the strawberry chunks to the bowl of a food processor and process until only small pieces remain but the mixture is not completely pureed, about 15 seconds.
3. In a medium bowl, whisk together the egg, egg yolks, condensed milk, and salt. Whisk in the lemon juice and the processed strawberries. (Do not whisk in the lemon juice until the pie crust is out of the oven and you are ready to add the filling to it.) Pour the mixture into the warm crust and smooth the top with an offset spatula, if necessary
4. BAKE THE PIE: Return the pie to the oven and bake until the filling is set, 20 to 30 minutes. The center of the filling should jiggle slightly when it is jostled. If the crust begins to brown too much, cover it with a pie crust shield. Cool the pie to room temperature on a wire rack, about 3 hours, before chilling completely in the refrigerator, at least 4 hours or overnight.
5. MAKE THE LEMON CURD TOPPING: Sprinkle the gelatin over 1 teaspoon of the lemon juice in a small bowl and set aside. In a small saucepan, whisk together the remaining lemon juice, the lemon zest, egg, egg yolk, sugar, and salt. Over medium heat, cook the mixture until it thickens and coats the back of a spoon, whisking constantly. The mixture will be about 165°F. Remove the pan from the heat and whisk in the cold butter until it has completely melted.
6. Whisk in the reserved gelatin mixture. Strain the mixture through a fine-mesh sieve into a small bowl and set aside to cool at room temperature, stirring occasionally. Once the mixture is cooled completely, use an offset spatula to spread the lemon curd evenly over the top of the cooled custard layer. Refrigerate the pie for at least 2 hours or up to overnight to allow the curd time to set.
7. MAKE THE FRESH STRAWBERRY FLOWER: No more than 4 hours before serving (otherwise the strawberries will start to wilt and leach juice into the lemon curd), arrange the strawberry slices, points upward, by leaning them on the crust at the outer edge of the filling. Continue arranging the slices in concentric layers working toward the center of the pie, slightly overlapping the slices like shingles. You can choose to cover the entire top of the pie with strawberry slices or leave some of the lemon curd exposed. When all the slices have been placed, garnish with the baby strawberries or strawberry blossoms, if using. Warm the strawberry jelly in a saucepan over low heat or in a small bowl in the microwave at 5-second intervals until the jelly is loose and thin but not hot. Use a pastry brush to gently dab a thin layer of jelly all over the topping. Refrigerate until serving. This pie is best eaten on the day the fresh sliced strawberries are added to the top.
