Wednesday, June 24, 2015
Fresh strawberry pie
This pie just screams summer! I've been wanting to try a fresh strawberry pie for a few years now. I don't know why it took me so long - it's so easy and so delicious. It's a good thing I'm slowly but surely working my way through 25 Pies of 2015 to give me an excuse to finally make it. Fresh strawberries are held together with a mixture of sugar, cornstarch, and more strawberries and piled into the crust. The filling isn't baked, so you have a nice cold pie full of summer berries. A lot of versions of this pie use strawberry gelatin to hold the pie filling together, but this one doesn't. We really enjoyed this pie a lot. I can't get enough strawberries during strawberry season. They just aren't the same at other times of the year.
Fresh strawberry pie
1 recipe of your favorite pie crust (I use olive oil or lard/butter)
1 cup crushed strawberries
scant 1 cup sugar
1/2 cup cold water
3 tablespoons cornstarch
pinch of sea salt
4 heaped cups of strawberries that have been hulled and halved lengthwise
freshly whipped cream, for serving
Preheat the oven to 375 degrees. Shape the crust into a 9-inch pie plate and poke the bottom several times with a fork. Bake until firm and golden, about 25 minutes. Let cool for about 20 minutes.
I crushed the strawberries with a potato masher in a large glass measuring cup until I had one cup.
In a pot, whisk together the crushed strawberries, sugar, water, cornstarch, and salt. Heat over medium heat, whisking often, until the mixture thickens, about 10 - 15 minutes. Let the mixture cool for about 10 minutes.
Arrange the strawberry halves in the cooled pie crust. Pour the cooled liquid evenly over the strawberries. Cover with plastic wrap and chill in the refrigerator until cold and set, about 4 hours.
Serve cold topped with whipped cream.
What was I cooking one year ago?: strawberry shortcake biscuit cookies
Two years ago?: strawberry-basil ice cream
Three?: Farfelle with summer squash & garlic scape pesto
Four?: five bean salad
5?: lemon ricotta pancakes w/ berry sauce