For the crust
2 1/2 cups all-purpose flour
2 1/2 tablespoons unsalted butter, softened
1 tablespoon salt
1/2 cup cold unsalted butter cut into small pieces
1/4 cup vegetable shortening, chilled
For the filling
1.5 kg red strawberries, hulled and sliced
2/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1/2 teaspoon grated ginger
1 pinch of salt
For the crust
2 1/2 cups all-purpose flour
2 1/2 tablespoons unsalted butter, softened
1 tablespoon salt
1/2 cup cold unsalted butter cut into small pieces
1/4 cup vegetable shortening, chilled
For the filling
1.5 kg red strawberries, hulled and sliced
2/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1/2 teaspoon grated ginger
1 pinch of salt
Preheat the oven to 425°F (250°C)
Very hot!
Prepare the crust: sift together the flour, butter, and salt in a medium bowl
Add the cold unsalted butter and vegetable shortening
Mix with your fingers until you have a coarse crumb texture
Add 4 tablespoons of cold water or enough to bring the dough together
Shape the dough into a ball, divide it into two parts, and wrap each part in plastic wrap
Let it rest for 30 minutes (or make ahead)
Preheat the oven to 350°F (180°C) (moderate)
Open one piece of dough into a circle with a diameter of 12 inches on a floured surface
Transfer to a refractory dish of 9 inches in diameter. Reserve
Mix the strawberries, sugar, cornstarch, cinnamon, ginger, and salt in a bowl
Arrange over the crust
Open the remaining piece of dough into a circle with a diameter of 12 inches on a floured surface
Close the cake by pressing the edges together
Bake for 10 minutes
Reduce the oven temperature to 350°F (180°C) and continue baking for another 50 minutes or until the strawberries are tender and the top is golden brown
Let it cool for 1 hour and serve
Serves 12.
