Emeril's Strawberry Crumb Pie

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Emeril lagasse, 2005

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Steps

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In the bowl of a food processor combine butter and cream cheese and process until smooth.

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Add flour and salt and process just until mixture comes together to form a ball.

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Remove dough from the processor and shape into a disk , wrap in plastic wrap and refrigerate for at least 1 hour.

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While the pie crust is chilling , prepare the crumb topping.

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Combine the 1 / 3 cup sugar , 1 / 2 cup flour , and the oatmeal in a small bowl and toss to combine.

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Add the melted butter and stir until thoroughly incorporated.

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Refrigerate until thoroughly chilled.

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Preheat the oven to 350 degrees f.

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Working on a lightly floured work surface , roll out dough out to a thickness of 1 / 8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom.

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Return pie crust to the refrigerator for 20 minutes , then blind bake until lightly golden , about 18 minutes.

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Remove and transfer to a wire rack to cool while you assemble the strawberry filling.

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Increase the oven temperature to 375 degrees f.

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In.

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Ingredients

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butter, cream cheese, all-purpose flour, salt, sugar, oatmeal, strawberries, granulated sugar, fresh lemon juice, cornstarch, orange zest