I love baking a fresh pie crust and then just filling it with fresh fruit and ice cream. It's simple and really takes me back to my childhood. I think strawberry ice cream works best with a drizzle of aged or reduced balsamic vinegar for some grown-up acidity. If you want to get even more into summer, top the berries with some fresh basil or mint leaves.
Swap option: This pie would also work well with vanilla ice cream and fresh raspberries.
For the pie dough:1.
In the bowl of a food processor, combine and pulse to blend the flour, salt and sugar. Open the top and sprinkle the cubed butter over the dry ingredients. Spoon the shortening over top, too. Close the top and pulse to blend 10-12 times.2.
Pour some of the water through the top and pulse to blend. Do not over mix or your pie crust will be tough and chewy. Press the dough into a flat circle and refrigerate for 20 minutes.3.
Place pie dough on a floured surface and roll it out until it's at least 2-3 inches wider than a 9-inch pie dish. Gently place the dough into the pie dish, and press into the bottom and up the sides. Pinch any excess at the top into a crimped edge. Place the pan in the refrigerator to chill down and rest.4.
Preheat oven to 350 degrees. Place a layer of parchment paper on top of the dough and then add pie weights to keep the crust even while it bakes.4.
Place the dish in the center of the oven and bake until fully cooked and golden brown, about 25-30 minutes. When it's finished, let the crust cool completely before assembling the pie.
For the filling:
Mix the ice cream in a bowl until somewhat smooth and fill the pie shell with it. Put the pie dish in the freezer so the ice cream can firm up, at least 1 hour. In a medium bowl, whisk the jam until smooth and toss the strawberries to coat with the jam.
When ready to serve, top the pie with the glazed berries and a drizzle of balsamic vinegar.