I think…just maybe…Spring may be right around the corner. Lovely temperatures and clear blue skies and flowers starting to poke up from the earth. A perfect day for a walk downtown, a bike ride to the park or a yummy freshly baked strawberry slab pie…or all of the above. Our neighborhood comes alive in the Spring. Porches are swept in anticipation of visiting, dogs have a better attitude on daily walks and the sight and sound of bike and scooter wheels can be heard again. I love it and truly hope I have written my last snow post for the season! If you have time, make and enjoy this wonderful Strawberry pie. It is very easy and very Springlike.

The usual cast of Characters

For the Filling

For the shortbread crumble topping

1/2 stick of butter

1 cup all-purpose Flour

3/4 cup granulated sugar

The Steps to Glory

1. To make the piecrust, whisk together flour, sugar, and salt in a bowl. Cut in butter until mixture resembles coarse meal with several pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 1 tablespoon of water, if needed). 
2. Wrap dough in plastic wrap. Use the plastic to flatten and press dough into a disk. Rrefrigerate until firm, at least 2 hours. 
3. To make the pie, preheat oven to 425°F with the rack in lowest position. Line a baking sheet with parchment. On a lightly floured surface, roll 2 recipes of dough to an 18-by-13-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Fold edges under and crimp; chill. 
4. Stir together sugar, cornstarch, orange zest, and salt in a bowl. Add strawberries and orange juice and toss gently to combine. Transfer to bottom crust, packing into pan. 

6. Mix together shortbread ingredients to form pea size crumbles. Scatter evenly overPie mixture. Freeze for 15 minutes

7. Bake on baking sheet until filling is bubbly and crust is golden brown, 50 minutes to 1 hour. Cool on a wire rack 30 minutes. Serve warm or at room temperature.

Awwwww…Spring!

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