¾ cup + 1T. unsalted butter, cubed, chilled
1 ¾ cups powdered sugar, sifted
1 cup hazelnuts, finely ground
¼ tsp. salt ½ tsp. vanilla
1 large egg 2 cups flour
3 quarts strawberries, hulled, halved
1 T. lemon juice ½ pint raspberries
3 T. cornstarch ¼ cup brown sugar
Directions: For the dough, beat 10 T. butter in a large bowl or food processor until
creamy. Add 1 cup powdered sugar, ½ cup hazelnuts, salt, vanilla and egg until
smooth. Add 1 2/3 cup flour in three additions and mix until dough consistency.
Gather dough in a ball and wrap in plastic wrap and chill for four hours.
To make the filling, Cook the strawberries and remaining powdered sugar in a
saucepan over medium-high heat until the strawberries just begin to soften, about 7
minutes. Transfer to a medium bowl, cover with plastic wrap, and set aside for 45
minutes. Strain and return the berry juice to the saucepan and cook over high heat
until thickened and reduced to about ¾ cup. Combine the strained strawberries,
lemon juice, cornstarch, and reduced syrup in a large bowl. Fold in the raspberries
and set aside.
To make the topping, place brown sugar, remaining butter, hazelnuts, and flour in a
food processor and pulse just to combine. Set aside.
To prepare the pie, preheat the oven to 400 degrees. Roll the dough, place in a
greased and floured pie pan. Prick with fork. Bake shell until lightly brown, about
12 minutes. Cool. Fill the pie shell with strawberries and top with the hazelnut
mixture. Cover the pie crust edges with strips of foil, place on a baking sheet, and
bake until the filling bubbles, about 40 minutes.
Comment: Time-consuming, but a treat with ice cream.
