Combine the flour and butter in the bowl of a food processor until the mixture resembles breadcrumbs. Add the salt, sugar, and enough water to form a dough. Wrap in plastic and refrigerate for 2 hours. Preheat the oven to 425F. Roll out the dough on a floured surface and place in a 9 or 10-inch pie pan. Bake blind for 15-20 minutes. Cool on a rack. Raise the oven temperature to the highest possible setting. Place the strawberries and apricots in the pie crust. Sprinkle with the sugar. Bake for 10 minutes.
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1 1/2 cups flour
1/2 cup unsalted butter, diced
pinch of salt
1 tsp sugar
2-3 tbsp ice water
1 lb strawberries
6 very ripe apricots, sliced
2 tbsp confectionerâ•’s sugar
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15
mn
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30
mn
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Place 4 sponge finger cookies in the base of the pie crust before adding the fruit as the fruit will render a lot of juice.
