Page 336 - Pie Squared

food processor, pulsing just two or three times until the berries are
chopped but not puréed. Wait until all the fruit has been chopped

before adding it to the sugar mixture, and then fold quickly three or
four times to coat each piece of strawberry without crushing the fruit
further.
Without delay, because the juices are going to start to flow, pile

the filling into the bottom crust, squeeze the lemon juice over the
filling, and dot with the butter cubes. Remove the top crust from the
refrigerator and pierce all over with a docking tool or a sharp fork to
make steam vents. Drape the top crust over the filling. Trim the

excess dough with scissors, leaving about 1-inch overhang all the
way around. Fold over 1 inch of the crust edge toward the center, all
the way around, to seal. Fork crimp the edges with determination to
keep the juices in. Check to make sure the docking or fork piercings

are visible and, if not, poke a bamboo skewer through each one.
This pie likes to leak and these escape valves are important. Put the
pie in the freezer for at least 1 hour for the best baking result.
Heat the oven to 400°F; if you have one, place a baking stone,

Baking Steel, or inverted baking sheet on the center rack to heat
(see here). With a piece of parchment under the pan (to catch any
mess), take the pie pan right from the freezer and place in the oven
(on the stone, steel, or baking sheet if using). Bake for 45 to 50

minutes, until the top is browned and the juices are bubbling under
the surface. Cool thoroughly on a wire rack.
For the glaze: Stir the powdered sugar, milk, and vanilla extract
together in a small bowl, adding more sugar or more milk as needed

to make a thick, spreadable frosting. With an offset spatula, smooth
across the surface of the pie, leaving the forked edges bare. Scatter
sprinkles thickly. Refrigerate to set the glaze, about 30 minutes,
before serving.

Techniques: Cream Cheese Crust (here), Mixing and Rolling (here),
Crimp and Slash (here)

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