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Strawberry Hibiscus Pie

Sweet, tart, juicy summer berries suspended in jewel toned hibiscus jello is my new favorite dessert! Encased in a crisp, crumbly brown butter and toasted almond crust, this beautiful summery treat is refreshing, sweet, and showcases freshly picked summer berries. This recipe makes enough for either one deep dish pie or one shallow 9 inch tart and 4 small 4 3/4 inch tarts.
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Course Dessert

Ingredients
  

Hibiscus Jello

  • 2 hibiscus tea sachets
  • 3 cups water
  • 5 Tbsp honey
  • 1/4 cup granulated sugar
  • 1 Tbsp lemon juice
  • 3 Tbsp Knox gelatin

Brown Butter Almond Crust

  • 1/4 cup almond slivers
  • 1 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/8 tsp cardamom
  • 1/8 tsp cinnamon
  • 7 Tbsp unsalted butter

Filing

  • 2 1/2 lb strawberries Other summer berries also work great!

Instructions
 

Brown Butter Crust

  • Preheat the oven to 350 degrees. Toast the almond slivers til golden brown. Once toasted, grind the almonds til finely ground.
  • In a small mixing bowl, combine the flour, sugar, spices, and salt. Pour in the ground almonds. Set aside.
  • In a small saucepan melt the unsalted butter over medium low heat. Gently swirl the butter in the pan to evenly melt the butter. As the butter melts it will start to foam. Watch it carefully so it doesn't burn! As soon as you see the butter turning a light golden color, remove the pan from the stove. Swirl the butter gently in the pan to cool down. It will smell delightfully nutty and the milk solids at the bottom will be a beautiful golden brown.
  • Add the browned butter to the flour mixture. Mix thoroughly to combine.
  • Cut out a round of parchment paper to fit the bottom of a 9 1/2 inch tart pan. The parchment paper will keep the dough from sticking to the pan after it's baked. (Please note: If you use a normal pie plate, you don't need to add the parchment to the bottom of your pie plate.)
  • Press the mixture evenly into the bottom and sides of the tart pan or pie plate.
  • Bake the crust for about 20-25 minutes until lightly golden brown. Cool completely on a wire rack.

Hibiscus Jello

  • Bring 3 cups of water to a boil. Remove from heat and add the tea sachets. Brew the hibiscus tea for at least 10 minutes. You do want it to be strong. Let the tea cool to room temperature.
  • In a small saucepan combine the honey, sugar, and lemon juice together.
  • Pour 1/4 cup of the brewed tea into a small bowl. Sprinkle the knox gelatin over the top. Whisk to combine. Let the gelatin bloom about 5 minutes.
  • Add the rest of the tea to the saucepan with the honey and sugar mixture. Bring the tea and sugar to a simmer. It's going to be a beautiful purple color!
  • Once simmering, add the bloomed gelatin to the pot and whisk to combine. Let the gelatin melt until its fully combined. Remove from the heat and let it cool to room temperature.

Tart Assembly

  • Clean and stem the strawberries. Fold strawberries into the cooled hibiscus jello mixture and pour into the tart shell. (Please note: If you are using a pie pan, you will use the whole mixture. If you use a shallow pan like a tart pan, you may have extra filling and fruit. That's ok! Save it in a bowl for snacking or make some mini tarts!)
  • Chill in the fridge and let it set completely about 3 hours or overnight before serving.
  • If you baked your pie in a tart pan, remove tart from the tart pan, peel off the parchment paper and arrange on a serving dish. If you used a pie plate, just bring it to the table, top with loads of fluffy whipped cream and enjoy summertime in a bite!