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/3z2e6Gh

Prep time: 1 hour 20 minutes
Cook time: 1 hour

INGREDIENTS

For the rye crust
1 cup (120 grams) unbleached all-purpose flour
1/2 cup (60 grams) rye flour
3/4 teaspoon kosher salt
10 tablespoons unsalted butter, cut into 1/2-inch cubes
3 to 6 tablespoons ice water

For the filling and assembly
2 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, packed
1/3 cup granulated sugar
1/4 cup quick-cooking tapioca (sometimes called granulated tapioca or tapioca pearls)
pinch of kosher salt
Finely grated zest + 1 teaspoon freshly squeezed lemon juice, from 1 small lemon
1 large egg, separated into white and yolk (egg white lightly beaten with a fork)
2 tablespoons turbinado sugar
1/2 cup heavy cream
2 teaspoons vanilla extract

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