lumicero/recipes-ing2inst huggingface dataset:
Title: Islands Bananas Foster
Ingredients:
- 1/2 unsalted butter
- 1/2 dark brown sugar
- 2 fresh lime juice
- 2 dark rum
- 1/2 ground allspice
- 1/4 kosher salt
- 2 bananas
- 1 1/2 fresh pineapple
- vanilla ice cream
- sweetened coconut
Instructions:
1. Melt butter, brown sugar, lime juice, rum, and seasonings in a large skillet over medium-low heat.
2. Add bananas and pineapple.
3. Saute until tender, but not soft, about 2 minutes.
4. Serve over scoops of vanilla ice cream, garnished with coconut.
5. **To toast your coconut, place in a nonstick skillet over medium heat about 5 minutes or until golden.
Title: Shaker Old Fashioned Whipping Cream Nut Cake
Ingredients:
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1/2 salt
- 2 eggs
- 3/4 sugar
- 1 walnuts
- 1/2 butter
- 1/4 powdered sugar
- 2 vanilla
- 1/2
Instructions:
1. FOR THE CAKE: In a bowl sift together the cake flour, baking powder, and salt. In large mixing bowl combine the eggs and cream; beat with rotary beater or electric mixer till well blended. Beat in sugar; continue beating till thickened (about 5 minutes). Stir in the flour mixture. Stir in the walnuts. Pour the batter into a greased and floured 9 x 9 x 2 inch baking pan. Bake at 350°F till the cake tests done, 25 to 30 minutes. Cool. Frost with Golden Butter Frosting.
2. GOLDEN BUTTER FROSTING: In a small saucepan melt 1/4 cup butter; keep over low heat till butter is golden brown. (Watch carefully to prevent scorching.) Remove from heat. Place 2 cups sifted powdered sugar in a mixing bowl. Beat in the melted butter. Add 1/2 teaspoon vanilla. Blend in enough light cream to make frosting of spreading consistency. Quickly spread frosting on top of cooled cake.
3. Heritage Cookbook BHG.
Title: Chocolate Truffle Meringues
Ingredients:
- 2 granulated sugar
- 1/3 powdered sugar
- 1/2 butter
- 2 margarine
- 1/4
- 3
- 2
Instructions:
1. Heat oven to 200°F
2. Line cookie sheet with cooking parchment paper.
3. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form.
4. Gradually add granulated sugar, beating at high speed just until stiff peaks form.
5. In small bowl, mix powdered sugar and cocoa.
6. Fold cocoa mixture, 1/3 at a time, into beaten egg whites.
7. Spoon mixture into decorating bag fitted with star tip.
8. Draw 1 1/2-inch diameter circle on white paper; place under parchment paper as a guide for piping rounds. Pipe mixture into twenty-four 1 1/2-inch rounds on parchment-lined cookie sheet.
9. With back of teaspoon, make an indentation in each to hold filling. (Or, mixture can be spooned into dollops on parchment paper.)
10. Bake 1 to 1 1/4 hours or until crisp.
11. Cool completely, about 10 minutes.
12. Meanwhile, in 1-quart heavy saucepan, heat whipping cream just to simmering over medium-low heat.
13. Remove from heat; stir in chocolate with wire whisk until melted.
14. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened, about 30 minutes.
15. Just before serving, spoon or pipe about 1 teaspoon filling into indentation of each meringue.
Title: Orange Dream Cups (Oamc)
Ingredients:
- 4 navel oranges
- 1 orange gelatin
- 1 boiling water
- 1 1/2
Instructions:
1. Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside.
2. Section orange pulp; then dice.
3. In a large bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened.
4. Spoon into reserved shells. Cover and freeze for 3 hours.
5. Oranges can be served at this point or transfer them to ziptop bags and keep frozen until ready to serve.
Title: Pie Shell
Ingredients:
- 4 flour
- 1 sugar
- 1 salt
- 1 1/2 shortening
- 1 egg
- 1 water
- 1 vinegar
Instructions:
1. Mix flour, sugar, salt and shortening in a large bowl.
2. Mix egg, water and vinegar together.
3. Add egg mixture to flour mixture.
4. Roll out to shape needed.
Title: Barb's Best Carrot Cake
Ingredients:
- 1 white sugar
- 1 brown sugar
- 4 eggs
- 1 flour
- 2 baking powder
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1 carrots
- 4 walnuts
- 2/3 raisins
- 1/3 cream cheese
- 1 butter
- 1/2 vanilla extract
- 1 lemon juice
- 1 lemon
- 1/2 powdered sugar
- 1
Instructions:
1. Cake.
2. Preheat oven to 350.
3. Grease and flour 13x9 cake pan.
4. With mixer, cream together the sugar and eggs.
5. Slowly pour in oil, mixing until fully incorporated.
6. Add flour, baking powder, baking soda, cinnamon and salt in increments.
7. Add carrots and walnuts stir in and stir in optional raisins.
8. Pour into prepared cake pan.
9. Bake for 50 minutes - 1 hour.
10. Frosting.
11. Cream together the cream cheese and butter/margarine.
12. Add vanilla, lemon juice and zest.
13. Blend in powdered sugar, beating until smooth.
14. Frost cooled cake.
Title: Che Con Ong - Vietnamese Sweet Ginger Rice
Ingredients:
- 1 rice
- 1/2 brown sugar
- 3/4 water
- 1 fresh ginger
- 1/2 peanuts
- 3
- 2
Instructions:
1. To Steam the Rice:
2. Soak the rice in water for 8 hours, drain.
3. Put rice into a steamer basket that is lined with cheesecloth.
4. Cover and cook over boiling water, about 20 minutes, until tender.
5. Place rice in a bowl, cover to keep warm.
6. For the Syrup:
7. In small saucepan, add water and sugar.
8. Cook over medium heat.
9. Stir until sugar is dissolved.
10. Boil for about 1 minutes.
11. Add grated ginger.
12. Reduce heat to a light simmer for 5 minutes.
13. Add red food coloring, if desired.
14. Pour syrup over rice, stir to completely mix. You can shaped the rice now. Disks are easy, especially to hold the coconut. If using shapes, can press garnishes into the rice slightly. =).
15. Garnish with coconut and peanuts.
Title: Soaked Bread Pudding
Ingredients:
- 8 butter
- 3/4 orange marmalade
- 60 egg
- 1/2 nutmeg
- 1 vanilla
- 1 milk
- 1
- 1/2
Instructions:
1. Break bread into small pieces.
2. Place in a bowl and cover with cold water.
3. Soak 30 minutes, drain well, squeeze moisture from bread.
4. Place dried fruit, butter, marmalade, egg, nutmeg and vanilla in a bowl.
5. Add bread, mix well.
6. Blend in enough milk to make a stick consistency.
7. Pour into greased 18 cm square tin.
8. Bake in moderate oven 180 C for 1 hour or till firm.
9. Rest in tin for 10 minutes then turn out.
10. Delicious hot or cold.
Title: Hardee's Peach Cobbler
Ingredients:
- 1 butter
- 1
- 1/4
- 2
Instructions:
1. Preheat oven to 375 degrees F.
2. Spread the pie filling into a square baking pan.
3. Put the slices ofbutter on top of the pie filling, placing them as evenly aspossible.
4. Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter.
5. You will need to cut off the edges that hang over and make them fit on the squarepan.
6. Sprinkle liberally with cinnamon and sugar.
7. Bake until pie crust is lightly browned. Serve with a scoop of vanilla ice cream.
Title: Awesome Oat Balls
Ingredients:
- 2 oats
- 1/4 maple syrup
- 1/2 vanilla
Instructions:
1. Mix oats, maple syrup and vanilla well in a bowl.
2. Enjoy! (with a spoon).
Title: Italian Love Cake
Ingredients:
- 1 chocolate
- 2 ricotta cheese
- 4 eggs
- 1/2 sugar
- 1 vanilla
- 1 instant chocolate pudding mix
- 1 milk
- 1 non-dairy whipped topping
Instructions:
1. Combine cheese, eggs, sugar and vanilla, and set aside. Pour prepared cake mix into 9x13 greased and floured pan. Spread cheese over top of unbaked cake. Bake at 325 degrees for one hour and 15 minutes, or until cake tests done. After baking, the cheese will fall to the bottom of cake.
2. Combine all topping ingredients and spread over top of cake. Refrigerate for at least 2 hours. Serve cold and delicious!
Title: Pound Cake With Dulce De Leche Filling
Ingredients:
- 2 flour
- 2 baking powder
- 1 sugar
- 1/2 low-fat margarine
- 1 vanilla
- 1 irish cream
- 2/3 eggs
- 2 1/2
- 4
- 1
- 1/2
Instructions:
1. Preheat you oven to 350°F.
2. Cream butter and margarine with sugar.
3. While the butters and sugar cream mix in separated bowl flour an baking powder.
4. In an other bowl mix orange juice, vanilla and irich cream.
5. Pour egg yolks into the butter mixture, one at a time.
6. Mix in the dry ingredients and the wet ingredients alternating.
7. In a separate bowl, wisk the egg whites until they form soft peeks.
8. With a large spoon (wooden spoon or spatula) mix in the egg whites into the mixture.
9. Pour into the pan and bake for 40 to 50 minutes.
10. As soon as it comes out of the oven unmold it. (this will avoid over cooking).
11. Let it cool for 30 mins, and divide it using a nylon thread.
12. The nylon thread technic, is very easy and accurate for us who are not too handy with the serrated knife. Just mark with toothpicks the midpoint on the side of your cake in 4 spots.
13. With a long string of nylon thread, holding it tight, place your right hand in one of the toothpicks and move the left hand around marks passing the thread thru the cake.
14. In a skillet toast the almonds for 5 mins, until they are crunchy.
15. Safe a 1/4 cup of dulce de leche and pour it onver one side of the cake
16. sprinkle almonds over, and top it with the other side of the cake.
17. Enjoy.
Title: Blueberry Lemon Trifle
Ingredients:
- 3 fresh blueberries
- 2 lemon yogurt
- 2 lemon slice
- 1 of fresh mint
- 1
Instructions:
1. Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
2. In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.
3. Garnish with reserved blueberries, lemon slices and mint leaves.
Title: Chocolate Meringue Fudge Cups
Ingredients:
- 3 canola oil
- 1 cocoa powder
- 1/3 brown sugar
- 4
- 1/2
Instructions:
1. Preheat your oven to 350 degrees and put paper liners in your muffin tin.
2. Mix the baking chocolate and canola oil in a microwave safe bowl. Microwave on high for 1 to 2 minutes or until melted. (Or melt in on the stovetop in a double boiler.).
3. When melted stir in the cocoa powder and let it sit for at least 5 minutes.
4. Beat the egg whites with a beater and then add the brown sugar. Beat at high for about 3 minutes or until the egg mixture has tripled in size.
5. Turn the mixer down to medium low and carefully add the melted chocolate mixture until it is well combined.
6. Spoon the mixture into the muffin liners, filling up close to the top.
7. Bake for 12-18 minutes or until puffed and the centers are set.
8. Serve with whipped topping.
Title: Nana Edith's Peach Dumplings
Ingredients:
- 4 all-purpose flour
- 2 eggs
- 2 half-and-half
- 4 -5 salt
- 1/4 sugar
- 1/4 butter
- 1 butter
- 1 sugar
- 8 cinnamon
Instructions:
1. Stir together flour, eggs and four tablespoons of the cream until a stiff dough forms, just holds together.
2. Add more cream ONLY if the dough isn't holding together.
3. Mix in salt, sugar & the melted butter.
4. Knead on floured board until smooth, about 8-10 times.
5. Cover with a warm bowl and let rest for 1/2 hour.
6. Put a LARGE pot of lightly salted water on to boil.
7. Wash and dry peaches, but DO NOT PEEL OR PIT!
8. After dough has rested, cut into four equal pieces.
9. Flatten& stretch each piece of dough around one peach.
10. Make sure entire peach is covered& there are no holes!
11. Place dumplings in boiling water, cover & cook for 20 minutes.
12. Remove with slotted spoon, drain well & put each peach in its own bowl.
13. Split the dumplings with two forks.
14. We leave the pits in for presentation, but they can be taken out.
15. Drizzle each dumpling with cinnamon sugar & clarified butter to taste.
Title: Tipsy, Tropical Trifle
Ingredients:
- 3 lemon zest
- 1/2 fresh lemon juice
- 1 sugar
- 6 butter
- 3 eggs
- 1 instant vanilla pudding
- 1 powdered milk
- 1 water
- 3 white wine
- 1/2 cashews
- 1/2 coconut
- 11 bananas
- 1/2 Cool Whip
- 1/2
- 2
- 1
Instructions:
1. For Curd.
2. In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
3. Heat to dissolve sugar whisking after a minute.
4. Add butter and stir until it has melted and combined.
5. Remove from heat and cool to room temperature.
6. Beat eggs into cooled lemon mixture until well blended.
7. Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
8. Cool.
9. Softening apricots.
10. Add white Wine to Apricots for one hour then remove from wine.
11. Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
12. For Pudding.
13. Mix the pudding ingredients together whisk till smooth set aside.
14. Assembly.
15. In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
16. Repeat with second layer.
17. Top with 1/3 of cool whip garnish with rest of cashews a coconut.
18. Refrigerate till ready to eat.
Title: Poor Knights' Pudding
Ingredients:
- 2 egg
- 1 milk
- 1 sherry wine
- 1/2 sugar
- 2 butter
- 3 sugar
- 1
Instructions:
1. Cut the crusts off the bread and discard. Cut the bread into dainty sandwich-sized triangles or squares, or make small jam or honey sandwiches and put into a shallow dish.
2. Put the egg, and extra yolk if used, into a basin and beat well, beating in the milk, sherry or brandy, and sugar to taste. Pour in the egg mixture over the bread and leave for a few minutes to soak. Turn the bread over carefully and leave for a few more minutes until all the egg is soaked into the bread.
3. Heat the oil and butter in a large frying pan over a moderate heat until just hazing, and, using a fish slice, carefully put the soaked bread slices into the hot fat. Cook for a few moments until golden, then turn and cook the other side. Drain on kitchen paper and serve on a warm plate, dredged with the prepared sugar.
Title: Spiced Orange and Cranberry Snacking Cake
Ingredients:
- 1 1/2 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 ground cloves
- 1/2 sour cream
- 2 eggs
- 1/4 pure vanilla extract
- 1 unsalted butter
- 1/2 sugar
- 3/4 orange zest
- 1 dried sweetened cranberries
- 1
Instructions:
1. Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
2. Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.
3. Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary; stir in the orange zest.
5. With the mixer on med-low, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
6. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
7. After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.
8. Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.
9. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely.
10. Cut into 9 squares and serve; store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for 3 days.
Title: Snickerdoodles
Ingredients:
- 2 eggs
- 1 butter
- 1 1/2 sugar
- 2 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 cream of tartar
- 1/2
Instructions:
1. Cream butter, sugar and eggs together using a mixer.
2. In a separate bowl, sift together all dry ingredients except cinnamon-sugar mixture.
3. A little at a time, add the dry ingredients to the creamed butter/sugar, mixing to incorporate the flour mixture before adding more.
4. Chill dough in the refrigerator until it is firm enough to roll into balls (check it after about 15 minutes).
5. Preheat oven to 350 degrees.
6. Using about a tablespoon, roll dough between your palms to form a small ball.
7. Roll each ball in the cinnamon-sugar mixture.
8. Place cookies on an ungreased cookie sheet, making sure you space them about 2 inches apart since they spread quite a lot.
9. NOTE: After making each cookie sheet of balls, put the dough back into the refrigerator until you are ready to make the next batch so that it stays chilled enough to handle easily.
10. Bake cookies for 8-10 minutes.
11. Let cookies cool for a few minutes on the baking pan, and then let them cool completely on wire racks before packing them into cookie tins.
Title: Vegan Creme Brulee
Ingredients:
- 1 soft silken tofu
- 1/2 soymilk
- 1/3 vanilla
- 2 arrowroot
- 2 salt
- 1 sugar
- 3
Instructions:
1. Preheat the oven to 325ºF (160ºC).
2. Drain and slightly press the tofu while you prepare the remaining ingredients and tools.
3. Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan.
4. Boil a kettle full of water.
5. In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt.
6. Once smooth, whisk in the arrowroot with the motor running.
7. Pour prepared custard into the ramekins and distribute them into the baking pan.
8. Carefully pour the boiling water from the kettle into the bottom of the pan so the water comes 2/3 of the way up the sides of the ramekins; taking care not to splash water into the custard.
9. Cover the pan with the parchment paper and slowly transfer everything into the oven.
10. Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool.
11. Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour.
12. To brûlée the custards, sprinkle enough sugar to evenly coat each top (about 1 tsp). Using a hand held blowtorch, pass the tip of the flame over the sugar until it begins to turn amber and caramelize.
13. Once finished, the caramel should be thin, crisp and crackly.
14. Bon Appetit!
Title: Italian Grandmother Anise Cookies
Ingredients:
- 4 flour
- 1 1/2 granulated sugar
- 1 baking powder
- 5 eggs
- 1/2 butter
- 4 -5 milk
- 2 powdered sugar
- 1/4
- 2
Instructions:
1. Combine the flour, sugar and heaping tablespoon of baking powder.
2. In another bowl whisk together the eggs, vegetable oil and anise extract.
3. Combine wet and dry ingredients. Dough will be sticky, add up to an extra 1/4 cup of flour if needed.
4. Shape cookies as desired (lightly oiled hands will help). One way to do it: roll about 2 tablespoons of dough between hands until you have a rope, fold rope in half and twist. You can also just make little dough patties.
5. Place on ungreased cookie sheets. Bake at 350 degrees for 10 minutes (this is good for dark nonstick sheets, you might need to bake a little longer if using airbake sheets).
6. Remove from cookie sheets and let cool completely.
7. To make icing, melt butter then add milk. Gradually mix in powdered sugar. Add more sugar or milk until at desired spreading consistency.
8. Frost cookies. Icing will harden quickly so add non-pareils or other sprinkles immediately after frosting each cookie.
Title: Virginia Apple Pudding
Ingredients:
- 2 apples
- 1 sugar
- 2 baking powder
- 1/4 cinnamon
- 1 flour
- 1/4 salt
- 1 milk
- 1/2 butter
Instructions:
1. Preheat oven to 375 degrees.
2. Melt butter in a 2 quart casserole dish.
3. Combine sugar, flour, salt, baking powder, cinnamon and milk to make a batter.
4. Pour the batter on the butter (without mixing).
5. Put apples in the center of the batter (without mixing).
6. Bake in 375 degree oven until batter covers apples and crust browns, approximately 30 to 40 minutes.
7. Note: This is especially delicious if made with Northern Spy apples.
Title: Flourless Chocolate and Raspberry Cake
Ingredients:
- 1/3 cocoa powder
- 1/3 boiling water
- 200 dark chocolate
- 150 butter
- 1 1/2 brown sugar
- 1 1/3 eggs
- 4 frozen raspberries
- 1
Instructions:
1. Preheat oven to slow, 150°C Lightly grease a 22cm round cake pan. Line base and sides with baking paper.
2. In a small bowl, blend cocoa with water until smooth.
3. In a medium heat-proof bowl, combine dark chocolate and butter. Place over a saucepan of gently simmering water, stirring until melted.
4. Remove from heat. Blend in cocoa mixture, almond, sugar and yolks. Fold in raspberries.
5. In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture.
6. Pour mixture into prepared pan. Bake for 1 hour 45 minutes until a skewer comes out clean when tested.
7. Cool cake in pan for 15 minutes, before turning onto a wire rack to cool completely.
8. Serve with whipped cream or when cool, ice with Italian Meringue Frosting and fresh raspberries.
Title: Chocolate & Raspberry Schnapps Cake
Ingredients:
- 1 chocolate cake mix with pudding
- 3 eggs
- 1/2 cold water
- 1/2 butter
- 1/2 cold water
- 1 brown sugar
- 1/4 raspberries
- 1
- 1/2
Instructions:
1. Mix the cake ingredients together and pour into a bundt pan. Bake at 325 degrees for 40 to 45 minutes. Cool.
2. Combine the first three glaze ingredients in saucepan and bring to a boil. Boil 5 minutes. Take off burner. Stir in 1/2 cup raspberry schnapps. Using a knife make slits in cake. Brush glaze all over cake until all glaze is absorbed. Store in refrigerator.
3. Serve with raspberries.
Title: Bev's Pavlova
Ingredients:
- 4 water
- 3 sugar
- 1 1/2 vanilla
- 1 cornstarch
- 1 vinegar
- 1
Instructions:
1. Beat egg whites and cold water until very stiff.
2. Gradually add sugar and beat until very stiff and shiny.
3. Fold in vanilla, vinegar, and corn starch.
4. Grease a large piece of paper, (or use waxed paper) put on a cookie sheet, and mound egg white mixture in a circle approximately 3 inches thick.
5. Bake at 375 degrees for 5 minutes, then reduce heat to 300 degrees and bake for a further hour.
6. Cool in oven for several hours or overnight.
7. To serve, turn the Pav over on serving plate and remove paper.
8. Cover with sweetened whip crem.
9. Arrange fresh fruit in a pleasing design overtop.
Title: Emeril's Strawberry Crumb Pie
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 1/4 all-purpose flour
- 1 salt
- 1/3 sugar
- 1/2 all-purpose flour
- 3/4 oatmeal
- 4 butter
- 6 strawberries
- 1/2 granulated sugar
- 2 fresh lemon juice
- 2 1/2 cornstarch
- 1/4 orange zest
Instructions:
1. In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
2. While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.
3. Preheat the oven to 350 degrees F.
4. Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling.
5. Increase the oven temperature to 375 degrees F.
6. In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling.
7. Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.