This pie recipe is a keeper. I realize that strawberries are in season in spring, but you can get them all year long. I know there will be happy campers when I make this pie for dessert. Now you can make it too!
3 16oz packages of Strawberries (preferably organic) or
(2 containers of fresh strawberries and 1 bag of frozen strawberries)
¾ C. granulated sugar
½ teaspoon salt
2-3 Tablespoons of cornstarch (or arrowroot found near spices)
1 Cup Orange juice (lemon juice can be substituted)
1 T orange zest and a few drops of red food coloring (optional)
16 0z Heavy whipping cream
1 Tablespoon or more of powdered sugar
1 teaspoon of vanilla or use Cointreau liquor for an orange flavor
Separate stems from strawberries and place the strawberries that are not very ripe or not as pretty in a medium size saute pan. If using frozen ones, put frozen strawberries into sauté pan. You need about 1 to 1 ½ cups to make the sauce. Add Orange juice, sugar, salt, and zest into sauté pan and on med to medium high heat and boil rapidly pressing down on strawberries with a potato masher as they soften. The longer they cook the more concentrated the flavor.
Strain sauce to remove seeds and pulp. Mix cornstarch or arrowroot with 2 Tablespoons of water in a small bowl. When sauce is boiling add cornstarch and stir with wire whisk until thickened adding more cornstarch and water if needed. Add red food coloring if you want a more vibrant pie. Cool.
Bake pie crust and cool following directions from the recipe below.
Place fresh strawberries onto pie crust top down arranging having larger ones in the middle of the pie. I will slice some in half and place around existing strawberries to fill in the gaps. Pie as high as you like. The higher the better. Pour cooled sauce over berries.
Place mixer and beaters in freezer. Put cold cream and vanilla flavouring into mixer and mix on medium speed for 1-2 minutes. Add sugar to mixer and mix until thickened. Do not over mix. If you over mix add more cream and mix a little more to get the right consistency.
Right before serving, pipe on whipped cream around edge of pie with pastry bag and tip or use a zip lock bag with corner cut out.
Teri’s pie crust
3 C. Flour
3 T granulated Sugar
1 tsp kosher salt
8 Tbsp cold unsalted butter (1 stick)
¼ C. Shortening
3 Tbsp H2O
1 egg, lightly beaten
2 tsp white distilled vinegar
1. In a large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined)
2. 2 in a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)
3. Wrap and place in fridge for 30 minutes to rest.
4. Turn out dough onto a lightly floured surface and roll with pin to flatten
This makes enough for two single-crust pies.