Strawberry Lemonade Pie

Ingredients
for 8 servings


 * 3 cups whole wheat pastry flour, plus more for dusting
 * 4 cups freeze-dried strawberry
 * 3 tablespoons organic granulated sugar
 * 1 teaspoon pink himalayan salt, plus a pinch, divided
 * ¾ cup unsalted butter, 1 1/2 sticks, cubed and chilled
 * 7 tablespoons ice water
 * 2 lb fresh strawberry, sliced
 * ¾ cup lemon curd
 * 2 tablespoons cornstarch, dissolved in 1 tablespoon water
 * 1 large egg, beaten
 * 2 tablespoons turbinado sugar

Preparation

 * 1) In a food processor, combine the flour, freeze-dried strawberries, sugar, and 1 teaspoon of salt. Pulse until the strawberries are fully incorporated into the flour.
 * 2) Add the butter and pulse until it breaks down into pea-sized pieces. Do not over-mix.
 * 3) Add the ice water 1 tablespoon at a time, pulsing between each addition, until the dough just holds together.
 * 4) Transfer the dough to a clean work surface and divide into 2 discs, one slightly larger than the other. Cover with plastic wrap and chill in the refrigerator while you prepare the filling.
 * 5) In a medium pot over medium heat, combine the sliced strawberries, lemon curd, and a pinch of salt. Bring to a light boil, stirring occasionally.
 * 6) Add the cornstarch slurry and simmer for 5-10 minutes, or until the filling thickens. Remove from the heat and let cool.
 * 7) Preheat the oven to 350°F (180°C).
 * 8) Remove the larger disc of dough from the fridge and sprinkle with flour. Roll out to about ⅛ inch (3 mm) thick and transfer to a greased 9½-inch (24-cm) pie dish, pressing down to form the bottom crust. Cut off any excess dough around the edges and set aside. Chill the bottom crust while you roll out the top.
 * 9) Roll out the smaller dough disc. Cut 6 1-inch-wide (2-cm) strips from the dough and place on a parchment-lined baking sheet. Combine all of the excess dough, re-roll it, and use a cookie cutter to cut out shapes of your choosing. Add to the baking sheet and chill the strips and shapes for 5 minutes.
 * 10) Remove the bottom crust from the fridge and poke holes all over the bottom with a fork. Pour the strawberry filling into the crust.
 * 11) Lay 3 of the dough strips vertically and evenly spaced across the top of the pie, and lay the other 3 horizontally. Place a cutout shape at the intersection of every vertical and horizontal strip. Trim the edges of the dough, then crimp with a fork all the way around.
 * 12) Brush the crust with the beaten egg, then sprinkle with turbinado sugar.
 * 13) Bake for 30-40 minutes, or until the crust is golden brown.
 * 14) Let cool, then chill in the refrigerator until ready to serve.
 * 15) Enjoy!