Recipe: Easy Strawberry and Lemon Curd Pie

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This week’s crust comes from Millicent Souris, author of How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between. She uses SALTINE CRACKERS to create a vanilla wafer crust for her Easy Strawberry and Lemon Curd Pie.

Read below for the recipe, and for more about saltines. Click here to enter YOUR delicious pie (or pies) in the 4th Annual Good Food Pie Contest on Saturday, September 8th at LACMA.

Souris likes to make pies as simply as she can. So I asked her about that.

How simple can a pie recipe get? What is the absolute minimum number of ingredients a baker could use?

A pie is a simple as a vessel and its filling. That’s the most basic pie. The vessel is the crust, and the filling can honestly just be whipped cream, if you that’s how you want to roll. For the Easy Summer Pie recipe I was just thinking about fresh fruit. After months of cold-stored apples, rhubarb is a joy and strawberries even more so because they are fantastic raw. This recipe can work with almost any of the summer fruit. I just had strawberries on my mind.

And why saltines?

I think if you can make a crumb out of it you can make a crust. Originally I used cheez-its, but they’re too processed. I think desserts with savory elements are lovely, so the saltines mixed with the vanilla wafers add a compelling quality to this pie.