When it comes to dessert, sometimes the messier, the better. This Swampy Strawberry Pandowdy—an old-fashioned dessert that has a broken pie crust covering a mount of fresh fruit with lots of cream—proves just that. Make it with whatever fresh summer fruit you have on hand, just make sure you top it all off with the vanilla whipped cream. Dessert perfection, achieved. This video is shared in partnership with If You Care. GET THE RECIPE ►► https://f52.co/3z2e6GhPrep time: 1 hour 20 minutesCook time: 1 hourINGREDIENTSFor the rye crust1 cup (120 grams) unbleached all-purpose flour1/2 cup (60 grams) rye flour3/4 teaspoon kosher salt10 tablespoons unsalted butter, cut into 1/2-inch cubes3 to 6 tablespoons ice waterFor the filling and assembly2 to 2 1/2 pounds strawberries, hulled (leave small berries whole; halve any large berries), about 6 cups in total (see headnote for variations)1/3 cup light brown sugar, packed1/3 cup granulated sugar1/4 cup quick-cooking tapioca (sometimes called granulated tapioca or tapioca pearls)pinch of kosher saltFinely grated zest + 1 teaspoon freshly squeezed lemon juice, from 1 small lemon1 large egg, separated into white and yolk (egg white lightly beaten with a fork)2 tablespoons turbinado sugar1/2 cup heavy cream2 teaspoons vanilla extractSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
