These past few months have been absolutely bonkers. I moved from Boulder to Golden, which was honestly one of the most disastrous experiences I've had. Carson and I took a week-long camping escapade to Utah -- more amazing than it sounds, even with the heat reaching 108 degrees; and I landed a new job, which starts Monday, and which will reduce my commute from an hour each way to 10 minutes total. It's a wonderful life. This summer has easily been the craziest I've ever had, but in the best way... the only negative is that I haven't gotten a chance to blog as often as I'd like.
So here I am with a recipe that I hope will blow your mind as much as it did mine. It's very slightly tweaked from Joy Huang's recipe on Food 52. The only difference between this and your normal berry slab pie is that the final product is slathered with a glaze and topped off with rainbow sprinkles. It is pretty darn delicious with this strawberry filling, but I'm sure it'll knock your socks off with any berry you like.
All-Butter Pie Crust, chilled and ready to roll
1 pound fresh strawberries, thinly sliced
1/2 cup granulated sugar
3 tablespoons flour
1 teaspoon kosher salt
1 teaspoon vanilla extract
Juice from 1/2 lemon
1 egg white lightly beaten with 1 teaspoon water, if desired
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Super fun sprinkles
Preheat the oven to 400 degrees. Line a 9x13 inch pan with parchment paper, leaving enough overhang to remove the pie after it's baked. Remove your dough discs from the refrigerator, let come to room temperature, then roll each to roughly a 10- by 14-inch rectangle (it doesn't have to be perfect). Roll one rectangle onto your rolling pin, then unroll into your pan lined with parchment. Place both rolled pieces of dough in the fridge while you prepare the filling.
Toss sliced strawberries with sugar, flour, salt, vanilla extract and lemon juice. Spread the filling evenly along the bottom of the dough, then top with the second piece of dough. Then, fold the overhang from the top crust over the overhang of the bottom crust and tuck into the pan. Press down the edges with a fork. Brush the entire pie with the egg white and water mixture before poking holes in the top crust with a fork for steam vents.
Bake the pie for 20 minutes, then rotate and bake for another 20-25 minutes, until the crust is a light golden brown.
Let the pie cool completely before mixing the powdered sugar, milk and vanilla extract to form a thick glaze. Spread evenly over the pie, leaving a 1/2 inch border. Top with sprinkles, then slice and serve!