Strawberry “patience”crumble pie

I went to the Farmers Market on Saturday morning and we all stood 6-feet apart and waited our turns.

Patiently.

Some people didn’t follow the signs and cut in front. They got their produce and went on their way. While those of us in line, just waited.

Our masks on.

Grateful to be outside, even during these strange conditions.

I bought two baskets of strawberries, they looked bright and red in the sunlight. But once I got home, I realized they were ripe and wouldn’t last the weekend.

A cake? Perhaps?

Strawberry Shortcake?

Strawberry Ice Box?

Pie?

I’ve been on a pie tear, no doubt about it. I love pie. It may be my favorite, but then there’s ice cream, crisps and tiramisu, so I can’t commit.

I decided to make a pie with a crumble disposition.

The goal of this pie was to see if I had the patience to make my own crust.

To add the flour, sugar, cold butter, the chilled water.

To wait while it chilled in the fridge for an hour then to bake it with aluminium foil and dry beans on top for a smooth base.

Then there was the slicing of the strawberries. The sweet crumble top.

And then wait for an hour to bake.

Did I have the patience to get through all the steps.

I did.

And it was delicious.

Strawberry “patience” Crumble Pie

Step one: Get your copy of the 1988 album “GN’R Lies” and turn up the volume to jam while you get your ingredients mise en place. (Best Song for prep: Used to Love Her)

Step two: Not everyone has shortening and apple cider vinegar on the ready, so I followed this approachable recipe for pie crust from Judith Sutton’s cookbook, “Sweet Gratitude.” (Best songs: You’re Crazy and One in a Million)

Flaky Pie Shell

1 1/3 cup of unbleached all-purpose flour

2 tablespoons of sugar

1/4 teaspoon of salt

8 tablespoons of unsalted butter, cut into 1/2-inch cubes and chilled

2 to 3 tablespoons ice water

Combine the flour, sugar and salt in a food processor (or by hand). Scatter the butter over the flour and mix until mixture resembles coarse meal with pea-size lumps of butter. Add 2 tablespoons of chilled water and incorporate into dough. Make sure the dough is crumbly and not overprocessed.

Knead the dough briefly, just until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes before rolling it out.

On a lightly floured surface (important!), roll out the dough to a 12 1/2- inch round. Fit it into a 9-inch pie pan. Trim the edges and flute around the pan for a decorative border.

To prebake the pie shell, put a rack in the lower third of the oven and preheat the oven to 375 degrees.

Line the pie shell with aluminum foil and fill it with dried beans, rice or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 8 to 10 minutes longer, or until the pie shell is golden brown.

Transfer the pan to a rack to cool completely.

Step three: Follow this recipe from Food Network for the filling and crumble top for Strawberry Crumble Pie.

Best song: Patience (Keep on repeat)

Step four: Eat!Your patience was worth it.