From the kitchen of Stacey Mei Yan Fong

Spiced Strawberry pie with Pretzel Crumble

Prep time: 30 Minutes - 1 Hour 15 Minutes  |  

Cook time: 1 Hour  |  

Total time: 2 Hours 45 Minutes  |  

Servings: 8

Prep time: 30 Minutes - 1 Hour 15 Minutes

Cook time: 1 Hour

Total time: 2 Hours 45 Minutes

Servings: 8

Spiced Strawberry pie with Pretzel Crumble

Spiced Strawberry pie with Pretzel Crumble Recipe

I love taking American classics and giving em a little twist! I took inspiration from the one and only, Dolly Parton. One of Dolly’s favorite desserts is the strawberry pretzel salad! I thought to myself how could I make that a pie?! We’ve got sweet strawberries, a little salt and crunch from the pretzels and just for fun a little spice to temper all that sweetness. Best enjoyed a la mode while blasting Dolly Parton duh!

 

Ingredients

Instructions

  • 1

    Pie Crust with Scrapper

    Make the Crust!
    Stir the flour, salt and sugar together in a large bowl with a flat bottom. Add the
    butter pieces on top of the dry ingredients. Using your fingers, toss the butter in
    the dry mixture so each cube is coated. Use a pastry blender or your fingers to
    cut or rub the butter into the mixture until it is in pieces a bit larger than peas (a
    few larger pieces are okay; be careful not to over-blend).
    In a separate large measuring cup or small bowl, combine the water, cider
    vinegar, and ice. Sprinkle 2 tablespoons of the ice water mixture over the flour
    mixture; do not add the ice. Using your hands in a circular motion, bring the
    mixture together until all the liquid is incorporated. Continue adding the ice water
    mixture, 1 to 2 tablespoons at a time. Carefully mix until the dough comes
    together in a ball, with some dry bits remaining. Turn the dough out onto a lightly
    floured surface and knead gently until it comes into one mass; you don’t want to
    overwork it.
    Shape the dough ball into a flat circle about an inch thick, wrap in plastic, and
    refrigerate for at least 1 hour, preferably overnight before using.

  • 2

    Pie Crust with Scrapper

    Prepare the Crust!
    Take your crust out of the fridge and let it come to room temperature for about 5
    minutes. Flour the surface you will be working on and start to roll out the dough applying
    even pressure across the dough. Pick up the dough and rotate, turn and roll. Continue
    rolling until the dough is a circle that is about 2 inches wider than your pie plate and
    about a quarter inch thick. Fold your dough round gently in half and position the fold in
    the center of your pie pan, then unfold the disc and gently slide the dough into the pan.
    Go around the edges and gently press the dough into the pan, making sure that the
    dough is flush against the base. Gently press around the base to there are no gaps
    between the dough and the pan.
    Once your dough has found a snug place in the pan, trim the excess dough around the
    edges making sure to leave an inch and a half allowance.
    You are now going to crimp the edge, start by rolling the dough that is over hanging
    tightly under itself, making a rope that sits directly on top of the pan’s rim. You want to
    make this rope tight so it doesn’t unravel while baking. After you’ve made the rope, go
    back around the circumference of the pan and push down the rope with your thumb.
    This gives you a nice circle of dough that can be shaped and pushed into your crimps.
    You can leave it here too and just press the edges with the tines of a fork.
    To crimp the edge decoratively take your index finger and your thumb on one hand and
    make a “C” shape. Hold the “C” shape on the outside of your pie pan pushing inward
    while pushing your opposite thumb into the center of the “C” from inside the pie pan.
    This is your mold to crimp the edges of the pie all the way around. Once you’ve gone all
    the way around making crimps, I like to use my thumb and index finger on the other
    hand to push my crimps down to get a flat scallop effect all the way around the pie.
    Place the crust in the freezer while you make your filling.

  • 3

    Strawberries on a cutting board
    Make the Filling!
    In a large mixing bowl, add all filling ingredients and stir gently with a slotted spoon still
    everything is evenly incorporated. Leave it sit for 30 minutes to macerate. Store in the
    fridge till ready to use.

  • 4

    Toppings mixed with potato masher
    Make the Topping!
    In a large mixing bowl, add all dry topping ingredients, using your fingers, make sure all
    the dry ingredients are well incorporated before adding the soften butter. Massage the
    soften butter into the dry ingredients till well incorporated and the mixture resembles wet
    sand.

  • 5

    Strawberry Filling in Unbaked Pie
    Assemble the Pie!
    Preheat oven to 375 degrees. Beat egg and milk together to make the egg wash.
    Take your pie crust and place it on a parchment lined baking sheet. Dust the
    bottom of the crust with about 1 teaspoon of flour and 1 teaspoon of sugar. This
    crust dust will help prevent a soggy bottom when baking! Take your egg wash
    and lightly brush the crimps around the edge. Take your strawberry filling and fill
    the crust using a slotted spoon. Once your pie is filled. Take your pretzel crumble
    topping and cover the filling, pile it nice and high making sure no fruit peaks
    through.
    Bake for 1 hour until crumble is golden brown, transfer from oven to a wire rack
    to cool completely.

Best eaten a la modé!

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