Which, in Shanghai, means it is cold and wet. Incidentally, it also means that it is strawberry season. A paradox that I have yet to understand, but whole heartedly welcome.
When it’s rainy and cold and gray a little bit of summer sunshine embodied in sweet berries helps to brighten the dullest of moods. My favorite strawberry dish of all time is strawberry shortcake made with buttermilk biscuits and hand-whipped cream. The kind mom makes. That kind of strawberry manna demands sunshine to be fully enjoyed. As the sun is on holiday, Joy the Baker’s Strawberry Ginger Pie was the perfect candidate to marry the warmth of wintery ginger with summery berries. It’s strawberry-y and gingery and nutmeg-y and oozing with yummy juices. I added more ginger and nutmeg than called for and next time I will add even more.
Head over to your local 水果供应商. Buy a few bags of strawberries and make this. For dinner. For breakfast. For right now. For the sake of your happiness.
Strawberry Ginger Pie
Pie adapted from Joy the Bake
Crust adapted from Simply Recipes
2 1/2 cups flour
1 cup (225 grams/2 sticks) unsalted butter, chilled
1 teaspoon salt
1 teaspoon sugar
8 tablespoons ice cold water
5 cups hulled and quartered strawberries
1 teaspoon nutmeg
1 tablespoon freshly grated ginger (use more or less depending on the sweetness of the strawberries)
1/2 cup granulated sugar
3 tablespoons cornstarch
pinch of salt
1 tablespoon fresh lemon juice
1 egg, beaten to glaze over crust
1 tablespoon granulated sugar to sprinkle on crust
Combine flour, sugar, salt together. Grate butter, using a box grater’s small setting into flour mixture. Grate a little bit of butter at a time then mix into flour, so the butter doesn’t stick together. Once completely grated, make a well in the center of the flour mix. Add 2 tablespoons of ice water to the well. With a fork, mix flour into water. Keep adding water until the dough comes together when you pinch it. You may need more or less water. Try to use the least amount of water possible. Turn crust onto counter and press it together until it forms a ball. Separate into two disks, wrap and chill in the refrigerator for 1 hour.
Wash, hull and quarter strawberries. Mix together cornstarch, nutmeg, sugar, grated ginger, and salt. Sprinkle mixture on strawberries. Add lemon juice.
Flour counter and roll out one crust to make an 11 inch circle. Place in a 9 inch pie pan. Pour in strawberry filling. Roll out second crust and place on top of filling. Trim dough within 1/2 inch of pan’s sides. Fold the edges of the top and bottom layers of dough together. Brush pie with egg wash and sprinkle sugar on top. Cut 4 vents into top of pie crust.
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Bake at 425 F (220 C) for 10 minutes, then turn down oven to 350 F (180 C) for 30-35 minutes more; or until crust is nicely browned and strawberry juices are bubbling.
*If you have a tiny electric oven, like me, make sure to watch pie as it is cooking. Especially for the first 10 minutes at 220 C. It will cook faster than in a proper oven.