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Karoline Boehm Goodnick for The Boston Globe
Makes one 9-inch pie
In her kitchen at Boston’s Clio restaurant, pastry chef Monica Glass creates intricately composed desserts, but her own favorite dessert is a homey apple crisp. “You can never have enough streusel,” she says. Glass learned to bake in her grandmother’s kitchen outside Baltimore, where pie fillings — rhubarb, peaches, and berries — were gathered from the garden. Her strawberry pie with a streusel topping is a simple way to enjoy sweet native berries. “My favorite part of this pie is at the edge where the fruit bubbles up and soaks the streusel so it’s crunchy and juicy.” The streusel makes this a forgiving recipe, avoiding the stress of pie rolling skills necessary to make a pretty top crust. For added flavor, stir 2 tablespoons chopped fresh tarragon or basil into the filling.
CRUST
| 1½ | cups flour |
| ¼ | teaspoon salt |
| ½ | cup (1 stick) cold unsalted butter, cut into small cubes |
| ¼ | cup ice water mixed with 1 teaspoon cider vinegar |
| Extra flour (for sprinkling) |
1. In a food processor, combine the flour, salt, and butter. Work in on-off motions until the butter and flour form pea-size chunks.
2. Sprinkle ice water and vinegar on top. Work just until a crumbly dough forms.
3. Tip the dough onto a lightly floured counter and press together to form a flat disk. Wrap in foil and refrigerate for at least 30 minutes.
FILLING
| ¼ | cup quick-cooking tapioca |
| 1 | quart plus 1 pint fresh strawberries (2 pounds), hulled and thickly sliced |
| ½ | cup granulated sugar |
| 1 | vanilla bean, split, seeds removed |
| Juice of ½ lemon |
1. In a spice grinder or blender, grind the tapioca until it is fine.
2. In a large bowl, toss the strawberries with the granulated sugar, tapioca, vanilla seeds and lemon juice; set aside.
STREUSEL
| 1⅓ | cups flour |
| ¼ | cup light brown sugar |
| ¼ | cup granulated sugar |
| ¼ | teaspoon baking powder |
| ½ | teaspoon salt |
| ½ | cup (1 stick) unsalted butter, at room temperature, cut into ½-inch pieces |
1. In a bowl, whisk together the flour, brown and granulated sugar, baking powder, and salt.
2. Sprinkle the butter on top and use your hands to work the butter into the flour mixture to form a crumbly texture.
3. Set the oven at 350 degrees. Have on hand a 9-inch pie pan.
4. Let the dough sit at room temperature for 10 minutes. On a lightly floured counter, roll the dough into an 11-inch round. Use the rolling pin to lift it up and ease it into the pan. Leaving a ½-inch rim, trim off the excess dough. Crimp the edges.
5. With a slotted spoon, transfer the strawberries into the pie pan, leaving any accumulated juices in the bowl. Sprinkle the streusel over the berries.
6. Transfer to the oven. Bake on a center rack for 55 to 60 minutes, or until the streusel turns golden brown and the berries are bubbling at the edges. Cool completely before slicing. Serve with whipped cream.
Gillian O’Callaghan. Adapted from Monica Glass