My husband is a pie man. Even for his birthday he prefers a pie. One of his favorites is strawberry pie. One of the best strawberry pies I've ever had is from Nation's Giant Hamburgers. Their pies are delicious, especially their strawberry! The pie has a beautiful balance of sweet and tart. The strawberries are all different sizes & textures, some mashed, some sliced and others whole. The crust is buttery & flaky. It's the best summer treat.
So I'm attempting my rift of this pie. I'm making a buttery flaky dough, which you can make a couple of days ahead, filling it with an ooey gooey strawberry filling and topping it off with fresh whipped cream. Yum!!
Have a fabulous strawberry season!
Buen Provecho!
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| Place all dough ingredients in processor. Make sure butter is stone cold. |
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| Process until it's a sandy texture. Continue processing and add 1 Tbsp of ice water at a time until dough forms. |
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| Knead dough until dough is smooth and soft. |
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| Divide into 2 disk, wrap in plastic wrap and chill in fridge for at least 30 minutes. |
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| Roll out dough on a floured surface. |
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| Place dough in pan, crimp and prick bottom of crust with a fork. |
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| Place a piece of foil and weighed down with dried beans. |
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| Golden Brown. Not the best crimper but it still tastes good! Cool completely. |
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| Cook and mash 2 cups of strawberries, corn starch, lime, sugar, vanilla and a pinch of salt. |
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| Add thicken mixture to the remaining strawberries. Cool mixture completely. |
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| Pour cooled mixture into cooled crust. |
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| Place in fridge for 3 hours to set. |
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| A bit of fresh whipped cream and we're ready to eat! |
Fresh Strawberry Pie
Pie Dough - yields 2 crusts
Ingredients:
2 1/4 cups flour
2 sticks of butter, cubed, chilled
3 Tbsp sugar
1/4 Tsp salt
4-6 Tbsp of iced water
1 egg & water- egg wash
Side note: It is very important that the butter be stone cold and the water iced to ensure a good flaky dough.
Road Map:
1. Place flour, butter, sugar and salt into food processor. Process until it has a sandy texture.
2.Continue to run the processor and through the tunnel on top pour 1 Tbsp of ice water at a time until the dough forms a balls.
3. Dust work surface. Remove dough from and form dough into a ball. Divide into 2 pieces. I use a scale to get equal pieces. Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 30 minutes or overnight.
4. Preheat oven to 400. Roll out dough and place in a pie dish.
5. For blind baking (the method we're using for the strawberry pie) prick the bottom of the crust with a fork, this helps from bubbles forming in the crust while it bakes. Put foil or parchment on top of dough and weigh down with some dry beans or weights. Bake for 20-25 minutes, remove the beans/foil/parchment in the last few minutes, give the crust an egg wash and place back into the oven for 3- 5 minutes until golden. Cool pie crust completely then fill.
6. For 2 crust pies (apple, blueberry,etc...) Once dough is in dish, trim the edges and crimp. Fill the crust with filling and cover with 2nd crust. Give the crust an egg wash. Bake for 30-40 minutes, until golden brown.
Strawberry Filling:
Ingredients:
5 cups strawberries, quartered
1/2 - 1 cup of sugar, depending on the sweetness of the strawberries
1/4 cup corn starch
1 tsp vanilla
1 Tbsp lime juice & zest
pinch of Salt
Road Map:
1. In a small pot on medium heat, add 2 cups of strawberries, sugar, corn starch, vanilla, lime juice, zest and salt. Let mixture come to a simmer.
2. Mash strawberries and stir occasionally to prevent burning. Continue to cook until mixture thickens to a shiny glaze filling, about 5-7 minutes. Add remaining strawberries.
3. Allow mixture to cool completely.
4. Pour cool filling into cooled crust and place in refrigerator for at least 3 hours or until it sets.
5. Once set it's ready to cut. Serve with a dollop of fresh whipped cream.
6. Enjoy!
Whipped Cream Yields- 1 1/2 to 2 cups whipped cream
Ingredients:
1/4 cup corn starch
1 tsp vanilla
1 Tbsp lime juice & zest
pinch of Salt
Road Map:
1. In a small pot on medium heat, add 2 cups of strawberries, sugar, corn starch, vanilla, lime juice, zest and salt. Let mixture come to a simmer.
2. Mash strawberries and stir occasionally to prevent burning. Continue to cook until mixture thickens to a shiny glaze filling, about 5-7 minutes. Add remaining strawberries.
3. Allow mixture to cool completely.
4. Pour cool filling into cooled crust and place in refrigerator for at least 3 hours or until it sets.
5. Once set it's ready to cut. Serve with a dollop of fresh whipped cream.
6. Enjoy!
Whipped Cream Yields- 1 1/2 to 2 cups whipped cream
Ingredients:
2-4 tablespoons sugar, to taste
1 cup heavy whipping cream
Road Map:
1. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
2.Store any unused portion in an airtight container for up to 10 hours.
vmeats.blogspot.com
1 cup heavy whipping cream
Road Map:
1. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
2.Store any unused portion in an airtight container for up to 10 hours.
vmeats.blogspot.com
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