This fruit pie is all about fresh, ripe strawberries. Here they are paired with floral and tart hibiscus and topped with Chantilly cream. The acidity of the hibiscus complements the berries’ sweetness, and this is now a new summer classic for me.
DOWNLOAD RECIPE CARD (for addition baking tips & pastry instructions)
- 6 cups (1 kg) fresh strawberries, divided
- ¾ cup (150 g) granulated sugar
- 3 Tbsp (24 g) cornstarch
- 1 cup (250 mL) brewed hibiscus tea, cooled to room temperature
- ½ recipe Classic Pie Dough (Download Recipe Card for Anna's Pie Dough Recipe) rolled to 9 inches (23 cm), then fully blind-baked (see tips on download) and cooled OR pre-made 9-inch pie dough, blind baked (how-to on download)
- 1 cup (250 mL) whipping cream
- 1 Tbsp (8 g) instant skim milk powder (optional)
- 1½ Tbsp (12 g) icing sugar
- ½ tsp Neilsen-Massey vanilla extract or vanilla bean paste
- Prepare the strawberries. Hull the strawberries, then purée 1 cup (165 g) to make ½ cup (125 mL) strawberry purée. Set aside the rest.
- Make the sauce. Whisk the sugar and cornstarch together in a small saucepan. Whisk in the strawberry purée followed by the hibiscus tea. Set the saucepan over medium-high heat and bring the sauce to a simmer, whisking constantly until it thickens and begins to bubble, about 4 minutes. Transfer the sauce to a bowl to cool, then chill for at least 1 hour
- Finish the filling. Slice the remaining strawberries into a large bowl and toss with the chilled sauce. Spoon this filling into the prepared pie shell.
Whip the cream and skim milk powder, if using, by hand or with beaters on high speed until it holds a soft peaks before assembling.
Whip in the icing sugar and vanilla and chill until ready to use.
Decorate & Enjoy. Dollop and spread the Chantilly cream over the filling or pipe the cream onto the pie as you wish. Chill until ready to serve. This pie is best enjoyed the day it is made, but it will keep in the fridge for a day.