An all-American classic pie gets jazzed up with a tropical twist. This pie combines sweet strawberries with tangy guava to create a bright and beautiful pie that’s bursting with flavor. The fresh, juicy filling is encased in a homemade flakey butter double-crust and baked to perfection for a sweet treat that will melt in your mouth with each bite. Enjoy a taste of the tropics with this refreshing yet comforting delectable dessert that screams summer. Great for summer cookouts or potlucks, this pie can be served warm with vanilla ice cream or cold with fresh whipped cream for a dreamy delight.
Ingredients
Buttermilk Pie Crust
2½ cups all-purpose flour
2 Tbsp granulated sugar
1 tsp salt
1 cup unsalted butter, cold and cut into cubes
½ cup cold buttermilk
Strawberry Guava Pie
1 cup granulated sugar
3 Tbsp cornstarch
½ tsp ground cinnamon
⅛ tsp salt
2 cups strawberries, hulled and quartered
2 cups guava, peeled, seeded, and quartered
1 Tbsp fresh lemon juice
1 tsp lemon zest
1 tsp pure vanilla extract
1 large egg, beaten with 1 Tbsp whole milk
Coarse sugar, for garnish
Instructions
Buttermilk Pie Crust
Place the flour, sugar, and salt in a food processor and pulse to combine.
Add the butter cubes and pulse a few times until the mixture resembles a coarse meal.
While pulsing, gradually pour in the buttermilk and continue pulsing until the buttermilk is completely incorporated. (The dough will be crumbly but should hold its shape when pinched together.)
Turn the dough out onto a lightly floured surface and shape the dough into two discs. Wrap the discs in plastic wrap and refrigerate for at least 1 hour until firm or overnight.
Strawberry Guava Pie
Preheat oven to 425°F.
In a small bowl, whisk together the sugar, cornstarch, cinnamon, and salt.
In a medium bowl, stir together the strawberries, guava, lemon juice, lemon zest, and vanilla.
Add the sugar mixture to the fruit mixture and stir to combine. Set aside.
On a lightly floured surface, use a rolling pin to roll one of the chilled doughs out into a 12-inch circle. Gently place into a 9-inch pie plate. Fold the edge of the pie dough under itself and crimp decoratively with a fork or your fingers.
Freeze the pie crust for 15 minutes before baking.
Remove the pie crust from the freezer and prick the bottom of the crust a few times with a fork. Place a sheet of parchment paper onto the pie crust. Fill with pie weights, beans, or rice and bake the crust for about 10 minutes or until the sides of the pastry have started to brown. Remove from the oven and remove the parchment paper and pie weights.
While the bottom crust is baking, roll out the second chilled pastry disk into a 12-inch circle. Use a pizza cutter to cut the dough into 12 1-inch strips.
Once the bottom crust is removed from the oven, pour the fruit mixture into the pie plate.
To lattice the pie dough, lay 6 of the pie dough strips vertically and evenly spaced on top of the fruit mixture. Use the longer strips in the center of the pie and the shorter strips on the ends. Fold every other strip (3 total) all the way back. Lay one of the 6 unused strips perpendicular on top of the 3 strips laying on the pie. Unfold the 3 strips so they lay on top of the perpendicular strip you just laid. Fold the other 3 vertical strips back. Lay one of the 5 remaining unused strips perpendicular on top of the 3 strips laying on the pie. Unfold the 3 strips so they lay on top of the perpendicular strip you just laid. Repeat this with the remaining 4 strips, weaving the strips over and under each other.
Fold the excess dough that hangs over the edges under itself. Pinch the top and bottom crusts together and flute the edges. Brush the top of the pie crust with the egg wash and sprinkle with coarse sugar.
Freeze the pie crust for 15 minutes before baking.
Lower the oven to 400°F and place the pie in the oven.
Bake at 400°F for 10 minutes, then reduce the heat to 350°F and bake for about 30-40 more minutes, or until the crust is golden brown. If the crust starts to burn, tent the pie with aluminum foil. Allow the pie to cool for 30 minutes before serving.