Strawberries and Cream Pandowdy with Rye Crust
This strawberries and cream pandowdy is topped with a flaky rye crust and double baked until the strawberry juice overflows its edges.
Yield: 8 servings
For the rye crust
  • 1 cup all purpose flour
  • ½ cup rye flour
  • ¾ tsp kosher salt
  • 10 tbsp unsalted butter, cut into ½-inch cubes
  • 3-6 tbsp ice water
For the filling and assembly
  • 2-2½ lb strawberries, hulled
  • ⅓ cup dark brown sugar
  • ⅓ cup granulated sugar
  • ¼ cup quick cooking tapioca
  • pinch of kosher salt
  • 1 tsp lemon juice
  • 1 large egg, white and yolk separated
  • 2 tbsp demerara sugar
  • ½ cup heavy cream
  • 2 tsp vanilla extract
For the rye crust
  1. Combine the flours and salt in the bowl of a food processor and pulse to combine. Add the butter pieces to the flour mixture and pulse until the butter is pea-sized, about 6-8 pulses. Add the water, 1 tablespoon at a time, pulsing 1-2 times after each addition, adding just enough water that the dough starts to come together.
  2. Plop the dough onto a piece of parchment paper. Gather it into a rectangular mound that is about 12x4 inches. Use your hand to smear about ⅙th of the dough away from you, pushing it against your work surface, starting from the far end of the dough. Repeat until all of the dough has been smeared, then gather it again into a 12x4-inch mound. Repeat the smearing process. Mound the dough into a 4-inch disk and refrigerate until firm, about 1 hour.
For the filling and assemply
  1. Heat oven to 400F.
  2. Whisk together the sugars, tapioca, and salt in a small bowl. Set aside.
  3. In a 10-inch ovenproof skillet, toss the strawberries with the sugar mixture and lemon juice. Let sit while you prepare the crust.
  4. Roll the dough into a 12-inch round on a lightly floured work surface. Lay it on top of the fruit filling and tuck in the edges around the fruit so that a rim forms around the sides of the skillet. Brush the crust with the egg white and sprinkle with the demerara sugar. Poke a few small holes in the crust for venting.
  5. Place the pandowdy in the oven and bake it for 30 minutes. Remove the skillet from the oven and break the dough into large pieces. Return to the oven and bake for another 20 minutes or until the crust is golden and the juices are bubbling.
  6. Meanwhile, whisk together the cream, egg yolk, and vanilla in a measuring cup. Remove the pandowdy from the oven and let it settle for a minute. Pour the cream into each of the cracks in the crust.
  7. Place the pandowdy back in the oven and bake until the cream is just set, about 8-10 minutes. Allow to cool completely on a cooling rack.
Recipe from Food52
Recipe by Joanne Eats Well With Others at