Ingredients
Equipment
Method
- Line a shallow bowl with parchment paper and set aside.
- Add the butter to a stainless steel pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the butter solids become medium brown and it smells nutty. Transfer the butter to the prepared bowl and freeze for about 1 hour, until it is firm.
- Take the firm, frozen butter out of the bowl, discard the parchment, and cut the butter into cubes. Return the cubes to the freezer until needed.
- In a stand mixer bowl, mix together the flour and salt. Add in the cubed, cold brown butter. Using the paddle attachment on low speed, mix until the butter pieces are pea-sized and the mixture is coarse and sandy, about 3 minutes.
- Pour the water and vinegar into a cup, add ice, and stir to chill. Measure out the cold liquid by tablespoons as needed.
- With the mixer running on low, add the cold liquid about a tablespoon at a time. Mix just until the dough clumps together around the paddle and feels moist but not sticky, which usually takes 10 to 15 tablespoons of liquid. Stop mixing once the right texture is reached.
- Divide the pie dough into two pieces. Wrap each in plastic wrap and shape into flat round discs. Refrigerate both for at least 1 hour.
- Preheat your oven to 425°F (218°C).
- Take one disc of dough from the fridge and place it on a lightly floured surface. Lightly dust the dough and rolling pin with flour.
- Roll the dough from the center outward, rotating as you go, until it forms a 12-inch circle about 1/8-inch thick. Carefully transfer the rolled dough to a 9-inch metal pie pan and chill in the fridge while you work on the top crust.
- Roll the other disc of dough to 1/8-inch thickness. Cut it into 1-inch wide strips and place the strips on a parchment-lined baking tray. Chill these lattice strips in the fridge while you prepare the filling.
- In a large bowl, gently mix the sliced peaches, quartered strawberries, granulated sugar, lemon juice, lemon zest, both amounts of cornstarch, and salt. Pour the filling into the prepared pie crust, being careful to leave any extra liquid behind in the bowl.
- Arrange the chilled dough strips over the filling, weaving them to make a lattice pattern. Lay some strips horizontally and others vertically for the design.
- Trim the excess dough at the edge of the pie, fold the bottom crust over the lattice edges, and crimp with your knuckles to seal.
- Brush the top crust and lattice with the whisked egg. Sprinkle with turbinado sugar if desired.
- Place the pie on a rimmed baking sheet. Bake at 425°F for 25 minutes. Then, without opening the oven, reduce the temperature to 350°F (180°C) and bake for another 40 to 50 minutes. If the crust browns too quickly, tent it with foil.
- Let the baked pie cool completely on a wire rack for at least 4 hours at room temperature before slicing and serving.
Nutrition
Notes
For best results, respect the chilling times for both crust and filling. The brown butter can be prepared and the dough made up to two days ahead, then kept refrigerated or frozen for longer storage. Always allow the baked pie to cool for at least four hours before slicing so the fruit filling can set; if you skip this, the filling will be runny. The pie is best stored loosely covered at room temperature for up to two days or refrigerated for up to four days. Serve with vanilla ice cream or whipped cream for a classic finish. If using frozen fruit, thaw and drain well before using and increase the cornstarch slightly.