Star Fruit Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">7-8 ripe star fruits (carambola)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your pie crust. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create the flaky layers in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. It should hold together when pinched but shouldn't be sticky. Divide the dough into two portions (one slightly larger than the other), shape into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter, resulting in a more tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare your star fruits by washing them thoroughly. Trim the edges of each star fruit and slice them crosswise into 1cm thick star-shaped slices. Remove any seeds you find. You'll need about 600-700g of sliced star fruit. If your star fruits aren't very sweet, you may want to add a little more sugar to the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, combine the sliced star fruit, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Gently toss until all fruit is evenly coated. Let the mixture sit for 15-20 minutes to allow the fruit to release some juices and the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out the larger disc of dough to about 3mm thickness and a diameter of about 30cm. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving about 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Strain the star fruit filling, reserving the liquid. Arrange the star fruit slices in the pie crust, starting from the outside and working your way in, overlapping the slices slightly to create a beautiful pattern that showcases their star shape. Pour about half of the reserved liquid over the arranged fruit – adding too much liquid can make the bottom crust soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second disc of dough and either place it whole on top of the filling (with vents cut for steam) or cut it into strips to create a lattice top. If using a whole top crust, create a few star-shaped cutouts using a small cookie cutter to reveal the star fruit beneath. For a lattice, arrange strips in a crisscross pattern, weaving them over and under each other.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim and crimp the edges of the pie to seal. Beat the egg with 1 tablespoon of water and brush this egg wash over the top crust. Sprinkle with demerara sugar for a beautiful sparkle and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 20 minutes. Then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes until the crust is deeply golden and the filling is bubbling. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial as it allows the filling to set properly. If you cut it too soon, the filling will be runny. Serve at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. This pie is best enjoyed the day it's made, but can be stored at room temperature for 2 days, loosely covered.</li></ol>