Ingredients
Equipment
Method

- Step 1: Pulse flours, sugar, salt, and butter in food processor until pea-sized. Add yogurt and water; form disc, chill 1 hour. Roll to 12-inch circle on parchment.
- Step 2: Macerate strawberries with sugar, cornstarch, lemon 20 minutes; drain excess. Mound on dough, fold 2-inch edges pleating over fruit.
- Step 3: Brush crust with egg, sprinkle turbinado; chill 20 minutes. Bake at 400°F 35-40 minutes until golden and bubbly. Cool before slicing.
Nutrition
Calories: 378 | Carbohydrates: 48 | Protein: 4 | Fat: 19 | Fiber: 3 | Sugar: 18
Notes
STORAGE: Refrigerate up to 3 days; reheat at 350°F 5 minutes. Freeze unbaked up to 2 months.
MAKE AHEAD: Dough freezes 3 months; thaw overnight.
SUBSTITUTIONS: Gluten-free flour + xanthan; vegan butter + dairy-free yogurt.
PRO TIPS: Ice-cold butter for flakiness; macerate to thicken juices; 400°F for crisp edges.
SERVING SUGGESTIONS: Warm with ice cream; garnish mint; pairs with tea or coffee.
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