quarts PEI strawberries, hulled and halved
cup strawberry jam
cup granulated sugar
tbsp fresh lemon juice
tsp vanilla extract
cup all-purpose flour, plus more for dusting
tbsp granulated sugar
cup unsalted butter, chilled and cut into ½-inch pieces
cup ice water
large egg, beaten
cup coarse sugar like turbinado or demerrara
vanilla ice cream, for serving
fresh thyme, for garnish (optional)
Preheat oven to 375°F. Line two baking trays with parchment paper.
In a large bowl mix together strawberries, jam, sugar, lemon juice and vanilla. Let sit at room temperature for at least 1 hour.
In a food processor add flour, sugar, salt and butter, pulse until the butter is in pieces no larger than a pea. Slowly stream in the water, pulse just until the dough comes together. Remove from the food processor and form into a ball. Cut into 4 even pieces and flatten into discs. Wrap in plastic wrap and let rest in the refrigerator for at least 30 minutes or overnight.
Once the dough has rested, lightly flour a clean surface and then roll each disc into an 8-inch circle, place rolled out doughs on 2 parchment paper lined baking trays, 2 per sheet.
Divide strawberry filling evenly between doughs, leaving a 2-inch border. Fold the edges toward the center, slightly overlapping on each fold while covering a small portion of the strawberry filling.
Brush the folded edges with the beaten egg and sprinkle with coarse sugar. Bake for 25 – 35 minutes or until the crust is golden and fruit is bubbling. Serve warm or at room temperature.
Top with a scoop of ice cream and garnish with a sprig of thyme.
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