Crispy Strawberry Pie

 Strawberry Pie with Crispy Crust

 Ingredients
**For the Crispy Crust:**
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water (plus more if needed)

**For the Strawberry Filling:**
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt

**For the Topping:**
- 1 tablespoon unsalted butter, melted
- 1 tablespoon granulated sugar

Instructions
1. **Prepare the Crust:**
   - In a large bowl, combine the flour, sugar, and salt.
   - Add the chilled butter cubes, and using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
   - Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Add more water if needed, but do not overwork the dough.
   - Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. **Roll Out the Dough:**
   - Preheat the oven to 375°F (190°C).
   - On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
   - Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges.

3. **Bake the Crust:**
   - Line the crust with parchment paper and fill it with pie weights or dried beans.
   - Bake for 15 minutes, then remove the parchment and weights.
   - Brush the crust with the melted butter and sprinkle with the sugar.
   - Return to the oven and bake for an additional 10-12 minutes, or until the crust is golden brown and crispy. Let it cool completely.

4. **Prepare the Strawberry Filling:**
   - In a large saucepan, combine the sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt.
   - Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
   - Remove from heat and let the filling cool slightly.

5. **Assemble the Pie:**
   - Pour the cooled strawberry filling into the baked pie crust.
   - Refrigerate the pie for at least 2 hours to allow the filling to set.

6. **Serve:**
   - Once set, slice the pie and serve with whipped cream or vanilla ice cream if desired.

Enjoy your homemade strawberry pie with a perfectly crispy crust!

Crispy Apple Pie 

​Here's a classic apple pie recipe for you:

​ **Ingredients:**
 For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 1 tsp salt
- 1 tsp sugar
- 6-8 tsp ice water

 For the Apple Filling:
- 6-7 medium apples (Granny Smith, Honey crisp, or a mix)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp all-purpose flour
- 1 tsp lemon juice
- 1 tps unsalted butter, cut into small pieces
- 1 tps vanilla extract (optional)
  
For the Top:
- 1 egg, beaten (for egg wash)
- 1 tsp coarse sugar (optional, for sprinkling)
 **Instructions:**
 **Make the Pie Crust:**
1. **Mix Dry Ingredients:** In a large bowl, combine the flour, salt, and sugar.
2. **Cut in Butter:** Add the chilled butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. **Add Water:** Slowly add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together. You may not need all the water.
4. **Form Dough:** Gather the dough into two disks. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

 **Prepare the Apple Filling:**
1. **Preheat Oven:** Preheat your oven to 425°F (220°C).
2. **Peel and Slice Apples:** Peel, core, and slice the apples into ¼-inch slices.
3. **Mix Filling:** In a large bowl, toss the apple slices with both sugars, cinnamon, nutmeg, flour, lemon juice, and vanilla extract (if using). Let it sit for 10 minutes to let the flavors meld.

 **Assemble the Pie:**
1. **Roll Out Crust:** On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Fit it into a 9-inch pie dish, allowing the excess to hang over the edges.
2. **Add Filling:** Spoon the apple filling into the pie crust, mounding it slightly in the center. Dot with the small pieces of butter.
3. **Top Crust:** Roll out the second disk of dough and place it over the apples. Trim the excess dough, leaving about 1 inch hanging over. Tuck the overhang under the bottom crust edge and crimp to seal.
4. **Cut Slits:** Cut a few small slits in the top crust to allow steam to escape.

 **Bake the Pie:**
1. **Egg Wash:** Brush the top of the pie with the beaten egg. If desired, sprinkle with coarse sugar for extra crunch.
2. **Bake:** Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 35-45 minutes, or until the crust is golden and the filling is bubbling.
3. **Cool:** Let the pie cool on a wire rack for at least 2 hours before serving.

 **Enjoy Your Apple Pie!**

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.