Month three of the anniversary pie of the month countdown was strawberry pie. Now, most fresh strawberry pie recipes out there are not baked, instead they involve gelatin and set in the refrigerator. After discussing with C, we both decided that we would prefer a baked strawberry pie, especially since there is vanilla ice cream in the freezer just begging to top a fruit pie of some sort.
So I went ahead and did something that you are never ever supposed to do in baking: I improvised.
Baked Strawberry Pie
2 pounds fresh strawberries, hulled and quartered
2/3 cup sugar
1/4 cup cornstartch
1 pinch of salt
1 tablespoon water
Combine all ingredients in a large bowl, stir. Roll out one pie crust for a 9" pie pan. Lay crust into the pan. Pour the strawberry mixture into the pie crust. Create a lattice pie top. Brush the pie crust with an egg wash of the egg and water. Bake at 350 degrees for one hour. Serve with vanilla ice cream.
2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1//2 inch cubes
3 to 4 tablespoons ice water
Pulse flour, sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until mixture just begins to hold together.
Shape dough into a disk, wrap in plastic and refrigerate 1 hour or up to 3 days, before using.
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