Archive for the 'Pies' Category

Strawberry Pie

strawberry-pie2As promised, here is the recipe for strawberry pie.  It was so delicious and refreshing.  I decided to make our crust using part whole wheat pastry flour and part all purpose flour.  You may use 100% all purpose, if desired.  I am just always looking for a way to add more whole grains to our diet.  I have had strawberry pies made with graham cracker crusts before as well.  They are delicious, but I wanted the flaky pie feeling this time around.

You can also cut the amount of sugar by 1/3 of the indicated amount, especially if your strawberries are as sweet as mine.  Next time I might try subbing agave nectar just to experiment to see if it would change the flavor or alter the consistency at all.  We enjoyed our pie with a dollop of fresh whipped cream.  I am sure a scoop of fresh churned ice cream would also be delicious!

Strawberry Pie

crust:

2 cups all-purpose flour (1 used 1/2 whole wheat pastry and 1/2 all-purpose)

2 tablespoons sugar

1/2 c. canola oil

5 tablespoons milk or water

dash salt

Method

Stir together flour, sugar and salt.  Make a well in the center of the flour mixture.  Pour oil and milk or water.  Stir lightly with a fork.  Form into a ball and flatten slightly.

Roll between two pieces of parchment paper or pat into bottom of 9″ pie pan with hands.  Prick bottom and sides of pie crust with fork.

Bake at 425 for 10-12 minutes or until golden brown.  Cool completely.

Strawberry Filling

1 cup fresh strawberries, crushed

1 cup water

3/4 cup sugar

3 tablespoons cornstarch or arrowroot

5 cups fresh berries (see note)

Method

Combine crushed fresh strawberries and cook with 1 cup water for about 2 minutes on medium heat.  Strain through a sieve reserving the berry juice.

Return juice to saucepan and add sugar and cornstarch.  Whisk together.  Cook and stir or whisk until mixture is smooth, thickened, and bubbly.

Place 2 1/2 cups of fresh strawberries in baked and cooled pie shell.  Pour half of the berry sauce over the strawberries.  Repeat layers with remaining 2 1/2 cups of strawberries and remaining sauce.  Chill.

Serve pie cold with fresh whipped cream or ice cream.

Note: You may slice all of your berries for your pie or slice only the berries which are hid under the whole berries on top.

Source: Better Homes and Gardens New Cookbook



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