"A mother is a person who seeing there are only four pieces of pie for five people; promptly announces she never did care for pie-"
- Tenneva Jordan
I hope that each of you reading this blog had a wonderful Mother's Day. After enjoying brunch in the morning, then a barbecue in the afternoon, I came home to bake a pie. Actually, a tart. It was relaxing, therapeutic, and it made everyone happy. I also think it was a nice way to honor both of my pie-loving grandmothers watching from above. My grandmother, "Nonny", did so much for us all growing up (just look at the diapers and baby pants hanging on the clothesline behind us!)
Cut a sheet of parchment paper to fit on a cookie sheet. Flour your hands and a rolling pin. Gather the dough up into a ball, and flatten into a disk on a floured counter top. Roll into a 12 inch circle. Transfer the dough onto the parchment lined cookie sheet, place in the fridge while you make the filling.
Heat the oven to 375 degrees.filling: Wash and hull the strawberries. Halve 1/2 pound of the berries into a bowl and set aside. Now quarter the remaining berries lengthwise into a large bowl. Sprinkle with the sugar, cornstarch, lemon zest, and pinch of nutmeg. Cut the cold butter into small pieces right over the berries, then gently toss to coat. Remove the dough from the fridge. Pile berry mixture in an even mound in the center of the dough (leave about 2 inches of dough edge). Gently lift the dough edges up and onto the filling.
Pat the crust gently to firm up around the berries. Brush dough with the beaten egg, then sprinkle with 2 tablespoons of sugar.
Bake about 35 minutes, or until crust is golden and filling is bubbling. Remove from the oven and cool about 15 minutes. When the pie is cooled, microwave the 2 tablespoons of jelly until bubbling and watery. Whisk until smooth.
Arrange remaining halved strawberries cut side down on top of the cooked filling. Lightly brush berries with the warm jelly. Cool completely (room temperature).
Serve with ice cream, cool whip or whipped cream.