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STRAWBERRY PIE

Preheat the oven to 400F.  Make a pie crust with the indicated ingredients and use to line a 9 or 10-inch pie pan.  Bake blind for 20 minutes.  Cool on a rack.  In a medium saucepan stir together the jelly and water over a low heat. Bring to a simmer and cook for 10 minutes, until very thick.  Place the strawberries in the pie shell.  Sprinkle with the lemon zest and sugar.  When the jelly mixture has cooled, pour it over the strawberries.  If you are making the pie well in advance, wait until the last minute to pour in the jelly;  otherwise the crust will  become soggy.
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For the filling:
1 lb strawberries, cleaned
1 tsp grated lemon zest 
2/3 cup red currant or raspbery jelly
1/4 cup water
2 tbsp sugar

For the crust:
1/2 cup + 2 tbsp unsalted butter
1/2 cup sugar
1 2/3 cups flour
1 egg, beaten
pinch of salt
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15
mn
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40
mn
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Brittany
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Desserts
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