Ingredients
Method
- Make the dough: In a large bowl or food processor, whisk together flour, sugar, and salt. Add the frozen butter slices. Using a pastry cutter or pulsing in the processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks remaining. Do not over-process; visible butter pieces are essential for flakiness.
- Hydrate: Drizzle ice water over the mixture, starting with 3/4 cup. Gently mix with a spatula or pulse briefly until the dough just begins to clump together when pressed. If it seems too dry, add remaining water one tablespoon at a time. Overworking develops gluten and makes the crust tough.
- Chill: Divide dough in half. Flatten each piece into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or freeze for 20 minutes). This relaxes the gluten and re-chills the butter.
- Make the filling: While dough chills, combine strawberries, sugar, vanilla, and lemon juice in a bowl. Toss gently to coat. Let sit at room temperature for 30–60 minutes until juices release. Do not drain; you want all that syrup.
- Roll out: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll one dough rectangle into an 11x14 inch sheet. Transfer to the prepared baking sheet. Repeat with the second piece of dough.
- Assemble: Spoon half of the strawberry mixture (with all juices) onto one-half of each pastry sheet, leaving a 2-inch border on the bare side and a 1-inch border on the filled side. Brush the empty border with egg wash.
- Fold: Fold the plain edge over the fruit-covered edge, pressing firmly to seal. Then fold that sealed edge over itself again by about 1/2 inch to create a double crust over the filling (this is the "jalousie" or slat effect). Crimp edges with a fork or your fingers to ensure a tight seal.
- Finish: Brush the top generously with remaining egg wash and sprinkle with coarse sugar. Use a sharp knife to cut three or four shallow vents in the top crust to allow steam to escape.
- Bake: Bake for 25–30 minutes until the pastry is deep golden brown and puffed. If browning too quickly, tent loosely with foil.
- Cool: Let cool on the pan for 10 minutes before slicing. The filling will be very hot initially; allow it to set slightly so the juices thicken. Serve warm or at room temperature.
Nutrition
Notes
I serve this with strawberries Romanoff, where the berries macerate in sugar and vanilla until their juices create a natural sauce. It’s elegant enough for guests but simple enough that you aren’t stressed in the kitchen. The contrast between the crisp pastry and the soft, sweet fruit is pure comfort.