Plum & Strawberry Pie
Ingredients
Pie Crust (makes 3 single crusts - excess can be frozen for later use)
- 2¼ cups flour
- ¼ cup sugar
- ½ tsp salt
- 8 oz cold butter, cut up
- ¼ cup cold water
Crumb Topping
- 2 cups flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 8 oz cold butter, cut up
Filling (for one pie)
- 4½ cups plums, sliced
- 1½ cups sliced strawberries
- ½ cup sugar
- 2-3 tbsp cornstarch (depending on how juicy the fruit is)
How-to
Make the Crust
- Process flour, sugar, salt and butter until butter is the size of coarse crumbs. Add water and pulse until dough begins to come together
- Form into a log and chill for at least 2 hours. Will make 3 shells. If not using all of the crust, it may be wrapped and kept in freezer for several months
- Take 1/3 of dough recipe and lay it on a floured surface. Press dough into a disc and then roll it out until it is big enough to fit the pie pan
Make Crumb Topping
- Process all ingredients until coarse crumbs form. Do not over process
- Measure about 2 cups of this topping on top of a 9-10" pie. Extra can be refrigerated or kept in the freezer for future use
Make Pie Filling & Bake
- Preheat oven to 375º or 325º (convection oven)
- In a large bowl, mix plums, strawberries, sugar and cornstarch. Mix gently
- Pour into bottom pie shell and try to flatten out the plums with a spatula
- Sprinkle on about 2 cups of crumb topping
- Place on parchment-lined cookie sheet and bake for 1 hour. Topping will be golden-brown and juices bubbling when done