Mango and Strawberry Pie

Pie Crust Ingredients

2.5 cups Organic Pastry Flour (or All purpose)
1 cup (cubed & cold) Earth Balance Buttery Spread
7 Tablespoons Cold Water
1 Tablespoon Organic Apple Cider Vinegar
3/4-1 teaspoon Himalayan Sea Salt

Pie Filling Ingredients

4 Mangos (4-5 cups)
1 cup Fresh Strawberries
1 Tablespoon Potato Starch
Dash of Himalayan Sea Salt

Pie Crust Directions

Pie Crust: Using a KitchenAid mixer, combine the flour, Earth Balance buttery spread, apple cider vinegar, and salt in the mixing bowl and mix on a low speed (2-3) using the flat beater. Gradually add the cold water. Turn the dough into 2 equal sized balls, wrap them individually with parchment paper and refrigerate for 1 hour. Roll out 1 ball of dough onto a floured surface to fit a 9-inch ceramic pie dish. Make slits in the bottom crust with a butter knife. Keep other dough in the refrigerator to use later.

Pie Filling Directions

Pie Filling: Peel the skin off the mangos using a peeler. Scoop out the mango using an ice cream scoop with a spring handle. Wash and cut the strawberries into smaller pieces. Transfer 3/4 the mango scoops and strawberries to a saucepan, add a dash of sea salt and cook for 10-15 minutes on low to medium heat until most of the moisture has evaporated. Transfer cooked mangos and strawberries to a mixing bowl and refrigerate for 30-40 minutes. Once chilled add potato starch to the bowl and mix thoroughly.

Putting the Pie Together

Preheat oven to 350°F. Place the cooked and uncooked mango and strawberry mixture on top of uncooked bottom pie crust. Roll out the other ball of dough on a floured surface and cut into strips. Carefully weave strips on top of the pie filling in an over-under pattern. Bake for 1-1.5 hours or until crust is golden brown. Let cool before eating.