Strawberry Lemonade Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk flour, 2 teaspoons white sugar, and 1 teaspoon salt together in a large bowl until combined; cut in ½ cup cold butter and shortening until mixture resembles coarse crumbs. Add ½ cup ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need, when you squeeze a handful of moistened dough mixture, it should form a ball.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Turn out dough onto a lightly floured surface, shape into a ball, divide in half, and flatten into 2 discs. Wrap discs in plastic wrap; refrigerate, at least 1 hour.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Roll out 1 piece dough to fit a 9-inch pie plate; reserve remaining 1 piece dough for another use. Prick crust bottom with a fork; line crust bottom and up sides with parchment paper or aluminum foil and add layer of pie weights or dried beans.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until crust edge is golden, 15 to 20 minutes. Carefully remove parchment or foil and weights or beans; continue baking until crust sets, 15 to 20 minutes more. Reduce the oven temperature to 300 degrees F (150 degrees C).'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Meanwhile, combine strawberries, 1 cup white sugar, and\xa0½ cup lemon juice in a saucepan over medium heat; cook until strawberries render down, 10 to 20 minutes. Off heat, set aside compote.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Whisk 1 ½ cups water, 1 ⅓ cups white sugar, cornstarch, and ¼ teaspoon salt together in a saucepan until dissolved. Transfer ¼ cup cornstarch slurry to a bowl; set aside. Heat remaining cornstarch slurry over high heat until mixture turns clear and thickens, about 5 minutes. Whisk in egg yolks, ½ cup lemon juice, 3 tablespoons butter, and lemon zest until butter is melted, about 3 minutes more. Add reserved cornstarch slurry, 1 tablespoon at a time, until filling thickens again.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Pour hot filling into pie crust; cover with strawberry compote.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer on high speed until bubbles start to appear; add cream of tartar and continue to beat on high speed until soft peaks form. Reduce speed to medium; gradually add 3 tablespoons white sugar until fully integrated. Continue beating on high speed until stiff peaks form.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'Cover pie with meringue to fully seal in filling.'}

11. 11

    {'id': 'step_10', 'step': 11, 'text': 'Bake in the preheated oven until meringue is firm and lightly browned, about 45 minutes. Toast meringue peaks using a blowtorch until dark brown.'}

📊 Nutrition Facts

Per serving (9 servings total)