Pastry Crust: In a food processor, place the flour, salt, and
sugar and process until combined. Add the butter and process until you have
very coarse crumbs (about 10 seconds). Add about 3 tablespoons
of water and process until the dough holds
together when pinched. Add more water if needed.
Turn the dough onto your
work surface and gather it into a ball. Cover
with plastic wrap, and refrigerate for about one hour
or until firm.
While the pastry is chilling, line a baking sheet with parchment paper. Once the pastry has chilled sufficiently, remove from
the refrigerator and, on a lightly floured surface, roll the pastry into a 13 inch (33 cm)
round. Transfer the pastry to your baking sheet and cover with
plastic wrap. Place in the
refrigerator to chill while you make the filling and preheat your
Preheat your oven to 400 degrees F (200 degrees C)
and place the oven rack in the center of the oven.
Filling: In a large bowl, combine the
berries, 1 tablespoon (15 grams) granulated white sugar, cornstarch, and lemon
juice. Remove the pastry from the refrigerator and sprinkle the pastry with the
remaining 1 tablespoon (15 grams) white sugar, leaving a 2 inch (5 cm) border.
Evenly arrange the
strawberries on the pastry, leaving a two inch (5 cm) wide border.
Gently fold the edges of the pastry up and over the berries, pleating as
necessary. Make sure to seal any cracks in the pastry.
Egg Wash: In a small bowl
whisk the egg yolk with the cream. With a pastry brush, brush the edges of the pastry with the egg
wash and sprinkle the pastry with a little sugar, if desired.
Bake for approximately 30 – 35
minutes or until the crust is golden brown and the juices
are starting to bubble. Remove
from oven and place on a wire rack to cool before serving (about one hour). Serve with
softly whipped cream or vanilla ice cream. Cover and refrigerate any
Makes about 6 servings.