It’s a wonderful day for pie! Just in time for the 4th of July! (Man, aren’t I good? Actually I stole that first line from my favorite ever Pie Song on “Family Guy”.)
Speaking of pie, did I mention that I really love it? Unfortunately it seems like I never really bake that many pies throughout the year and instead just get the whole spread at Thanksgiving. But, NO MORE! There will be pie frequenting my house more often!
I was just itching to make a strawberry pie the other day. It brought back so many good memories. You see, my brother and I always made pies together while we were growing up. He was like the pie-master. I guess I should say he actually made the pies and then I put my stylistic touch on them. While I don’t profess to be anywhere near my brother in his pie-making abilities, I have learned a thing or two over the years so I can hold my own.
This simple strawberry pie is one of the favorites that I remember making. It has a simple and perfectly flaky pastry crust. I always make a double crust recipe because I can just always get it to turn out better than when I make a single crust. And it’s a great excuse to have pie again a couple days later!
And then the pie…..so simple really. Just strawberries, sugar, water and a little cornstarch. That’s all. No artificial colors, no pectin gelatin stuff…… Oh man, I love this pie!
It would be a beautiful addition to your 4th of July spread with the brilliant red berries shining through, but honestly, anytime summertime pie is good, too! Give it a try while strawberries are at their peak. You’ll be so glad you did.
Simply Fresh Strawberry Pie
Ingredients
For the crust (double-pastry crust - one to use and one for later):
- 2 cups flour
- 1/2 - 1 teaspoon salt
- 2/3 cup butter-flavored Crisco I do not substitute a different brand - Crisco is the best!
- 7 tablespoons ice water
- 1 egg for egg wash optional
For the filling:
- 2 pints fresh medium strawberries
- 1/2 cup water
- 2/3 cups sugar
- 2-3 tablespoons cornstarch
For the topping:
- 2 cups whipping cream
- powdered sugar to taste
- vanilla extract to taste
Instructions
First Step Prep:
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Get out a 9-inch deep dish pie pan.
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Get out your strawberries and find the best looking berries that are also uniform in size.
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Place into pan, tops facing down, tips facing up, spiraling around all of pan until filled (about 24 berries).
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Take an additional 6-8 strawberries to use around the very edge.
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Wash, pat dry, and hull strawberries. Cut 6-8 berries in half. Set aside for later.
Prepare the pie crust (this recipe is actually for a double-pastry crust, but I find better results when I use it versus a single - just a great excuse to make pie again a few days later!)
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Preheat oven to 450 degrees F.
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In a medium mixing bowl, stir together flour and salt until evenly distributed.
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With clean hands, toss and crumble in the butter-flavored Crisco, until forming about pea-sized pellets. Do Not Overwork!
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Add 1 tablespoon of the ice water, and toss with a fork, moistening the flour mixture. Continue to add water, one tablespoon at a time, tossing after each addition, until all of the mixture is moistened.
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Using hands again, quickly press dough together until it just forms a ball. Do Not Overwork!
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Split into two balls.
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Wrap one ball up in plastic wrap and store for a later use.
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On a lightly floured surface, take the other ball, flatten slightly with hands, and roll out in a circular fashion, working from center to edge. (You may put a little flour on the rolling pin, if needed, to avoid sticking).
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Roll until you have a circle a couple inches bigger than your pan (about 12 inches diameter).
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Fold the pastry in half, and then in half again. Transfer to pie pan.
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Unfold your crust into pie pan.
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Take edges of pie crust and tuck the outside under slightly, or use kitchen shears to remove excess dough.
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Flute the edge as desired (I like making a sunflowery-type pattern by pushing my thumbs in and then pinching with my pointer fingers. I go completely around the pie from the outside, and then create the opposite points by going back around and pinching with my thumb, pointer, and middle finger).
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With a fork, prick the bottom of sides of the pie crust generously.
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If desired, apply egg wash, being very careful not to break the delicate edges (as this is the part that will actually show the most).
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Cook in the oven for 10-12 minutes, or until crust begins to turn golden brown.
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Remove and let cool.
For the filling:
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Wash and hull the remaining strawberries and blend in a food processor or blender until pureed. Transfer strawberry puree to medium saucepan
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Add water and stir together.
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In a separate bowl, mix together sugar and cornstarch. Add to berry mixture and stir until dissolved.
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Over medium-high heat, heat berry mixture until it starts bubbling, stirring frequently.
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Once mixture starts bubbling, turn heat down slightly, and continue to cook for about 2-3 minutes, or until beginning to thicken. Remove from heat.
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Allow mixture to cool for about 5 minutes. (You will still want it to somewhat warm so that it will slightly cook the berries when you pour it over them.)
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Spread a layer of the berry mixture over the bottom and side of the cooked crust.
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Arrange whole berries in pie crust, noses up, and fan the 6-8 half berries around the edge.
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Pour remaining berry mixture over strawberries in the pastry shell, distributing evenly.
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Place assembled pie in refrigerator for 1-2 hours, or until set.
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Served with whipped cream beaten to hard peaks with just a touch of sugar and vanilla added (doesn't need much because the pie already is sweet and full of flavor).
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