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!
Strawberry Pie
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
Directions
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.
Serves 6-8
Teri’s pie crust
3 C. Flour
2 T granulated Sugar
1 tsp Maldon salt
1 Cube or 8 T. cold unsalted butter (1 stick) cut into chunks and put into freezer
1 C. Shortening frozen and cut into chunks
1 C. Shortening frozen and cut into chunks
1 t H20
1/8 C Hanson's Mandarin Vodka
1/8 C Hanson's Mandarin Vodka
Directions
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 and vodka. 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. I use plastic wrap to roll out dough. (Place two strips onto counter overlapping. Then put pastry on top. Flatten into a round. divide dough and place one section in fridge. Put other dough onto plastic wrap. Place more plastic wrap on top and roll over to make a round shape bigger than pie dish.
This makes enough for two single-crust pies.
