Strawberry Gypsy Pie
By: Kookie
Published: Monday, June 14, 2010 - 4:40am

Ingredients




Pastry

2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into cubes
1/2 teaspoon salt
4 tablespoons to 6  ice water
Filling

60 gr cornstarch
1/4 teaspoon salt
1 cup sugar
1 kg ripe strawberries, stemmed, not sliced
1 teaspoon of grated orange peel

Preparation

1 Blend flour, butter and salt in a bowl with your fingertips. Drizzle 4-6 tablespoons ice water evenly over and stir until incorporated. Turn dough out onto a work surface and divide into 2 portions. Gently shape into two disks. Wrap disks separately in plastic wrap and chill until firm ( at least 1 hour). 2 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface. Carefully place onto a pie plate. Trim the dough. 3 Mix the strawberries with the sugar, cornstarch, salt, and orange rind. Let sit for 10 minutes. Add filling to the pie. 4 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Brush top of pie with beaten egg. Cut three steam vents in top crust with a sharp small knife. 5 Bake at 180°C for 20 minutes, reduce heat to 150°C, and bake an additional 30-40 minutes longer until crust is golden brown. Cool pie on a rack at least 2 hours before serving for filling to set up. (the juices will have more time to thicken).