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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Science-driven American baking — cookies, pies, cakes with precision
Savory pie mastery — British meat pies, hot water crust, decoration
Legendary dessert book — seasonal pastry, fruit desserts, plating
Achievable elevated desserts — laminated doughs, cakes, custards
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Science-driven American baking — cookies, pies, cakes with precision
Savory pie mastery — British meat pies, hot water crust, decoration
Legendary dessert book — seasonal pastry, fruit desserts, plating
Achievable elevated desserts — laminated doughs, cakes, custards
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Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices. To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg. Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries. Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning. Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.