Spiced Strawberry pie with Pretzel Crumble

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.

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.

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.

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.

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.