Page 335 - Pie Squared

½ cup (120 ml) ice water

FILLING
¾ cup (150 g) granulated sugar

¼ cup (28 g) cornstarch

1 tablespoon finely minced fresh mint

2 pounds (900 g) strawberries, slightly underripe

Juice of 1 lemon

2 tablespoons (28 g) cold butter, cubed

GLAZE

1 cup (113 g) powdered sugar

3 tablespoons cold milk

1 teaspoon vanilla extract
Multicolored sprinkles

For the crust: In the food processor, pulse the flour, butter, cream

cheese, and salt until the fats are in small pieces coated with flour,
about 15 times. Add the ice water all at once and process until the
mixture almost forms a ball. Form the dough into a 6- by 4-inch

rectangle using plastic wrap and a bench scraper to firmly press the
dough into a cohesive form. Wrap tightly and refrigerate a minimum
of 4 hours.
Remove the dough from the refrigerator and allow it to warm
slightly. Divide the dough into two pieces, one slightly larger than the

other. Roll out the larger piece to 11 by 15 inches and place in the
slab pie pan, pressing it into the corners of the pan and allowing the
excess to drape over the sides. Refrigerate. Roll out the second

piece of dough to 10 by 14 inches, place it on a lightly floured sheet
of parchment, and refrigerate.
For the filling: Stir the sugar, cornstarch, and mint together in a
large bowl. Chop the strawberries into small pieces, none bigger
than a blueberry. This takes dedication. If pressed for time, use the