Tasty as it is beautiful!
ingredients
BROWN BUTTER CRUST:
1 and 1/2 sticks unsalted butter (divided)
1 and 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon Kosher salt
1/2 tablespoon white distilled vinegar
3 tablespoons ice water (plus additional as needed)
STRAWBERRY FILLING:
2 pounds fresh strawberries (stemmed, cut into 1/4-inch slices, divided)
1 lemon (zested and juiced)
1/2 cup warm water
2-3 (.25-ounce) packets unflavored gelatin powder
3/4 cup granulated sugar
pinch of salt
1/4 water
1 teaspoon vanilla extract
WHIPPED CREAM TOPPING:
1 and 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon almond extract
directions
For the Brown Butter Crust: In a medium saucepan over medium heat, add butter and melt. Cook, stirring often, until butter is brown and has a nutty aroma, about 5-6 minutes. Remove from heat and pour into an 8 x 8-inch pan or loaf pan and transfer to refrigerator. Allow to chill until mixture is solid. Cut into small cubes and keep cold until ready to use.
In the bowl of a food processor fitted with the blade attachment, add flour, sugar, and salt and pulse to combine. Add 1/3 of the cubed butter and pulse until completely combined. Add remaining butter and pulse 3-4 times, or until mixture resembles coarse meal. Pulse in the vinegar and then slowly pulse in water as needed, just until dough comes together.
Transfer dough to a clean workspace and press into a cohesive dough. Wrap in plastic and form dough into a disk shape. Transfer to refrigerator and chill for 1 hour before rolling.
Preheat the oven to 375ºF.
On a lightly floured surface, roll dough into a 14-inch circle. Transfer dough to a deep dish 9-inch pie pan, fold edges under and crimp. Refrigerate for 15-20 minutes. Place a piece of foil or parchment over the pan and fill with baking beans or pie weights. Place in oven and bake for 25-30 minutes. Remove weights and foil, and bake until golden brown and set, about 15-20 minutes. Remove from heat, set aside and allow to cool.
For the Strawberry Filling: In a large bowl, add 4 cups of strawberries and lemon zest, stir to combine and set aside.
In a medium bowl, add 1/2 cup of warm water and sprinkle gelatin over the top. Whisk to combine and set aside to bloom for 2-3 minutes.
In the carafe of a blender, add remaining 2 cups of strawberries, sugar, salt, vanilla, 1/4 cup water, and lemon juice. Blend until smooth. Transfer mixture into a medium saucepan and place over medium-high heat. Bring to a strong simmer and whisk in gelatin mixture until smooth. Remove from heat and allow mixture to cool completely.
Transfer strawberry and lemon zest mixture into the bottom of the cooled pie crust. Pour cooled gelatin and strawberry mixture over the pie and smooth the top with an offset spatula. Refrigerate until completely chilled and set.
For the Whipped Cream Topping: In a large bowl, add cream, confectioners’ sugar, and almond extract and whisk until stiff peaks form. Refrigerate until ready to use.
To Assemble: Top with whipped cream topping and spread into a smooth layer, completely covering the top. Slice and serve.
