MY OTHER RECIPES
Completely homemade strawberry pie - my favorite crust, a delicious glaze, and sweet whipped cream.
Ingredients:
For the Baked Pie Shell
- 1¼cupsall-purpose flour, divided
- 1tablespoongranulated sugar
- ½teaspoonsalt
- 6tablespoonscold unsalted butter, cut into ¼-inch slices
- ¼cupchilled solid vegetable shortening, cut into 2 pieces
- 2tablespoonsvodka(cold)
- 2tablespoonsice water
For the Filling
- 4pintsabout 3 pounds fresh strawberries, gently rinsed and dried, hulled
- ¾cupgranulated sugar
- 2tablespoonscornstarch
- 1½teaspoonsSure-Jell for low-sugar recipes(the pink box)
- Pinchof salt
- 1tablespoonlemon juice
For the Whipped Cream
- 1cupheavy cream
- ½cupgranulated sugar
- ½teaspoonvanilla extract
Directions:
- Make the Baked Pie Shell: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
- Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes. Proceed with pie recipe as directed.
- Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Place on a wire rack to cool completely before filling.
- Make the Filling: Select 6 ounces of misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.
- Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.
- Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.
- Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Pipe onto pie or serve dolloped on top.
Recipe Notes:
Note #1: Vodka is essential in this particular pie crust recipe and cannot be substituted with more water. If you do not have vodka, use another 80-proof liquor. Nutritional values are based on one serving
Nutrition:
Calories: 527kcal
Fat: 26g
Saturated fat: 13g
Cholesterol: 63mg
Sodium: 165mg
Potassium: 405mg
Carbohydrates: 69g
Fiber: 5g
Sugar: 44g
Protein: 4g
Vitamin A: 14.6%
Vitamin C: 169.7%
Calcium: 6.3%
Iron: 10.4%
I love strawberry pie! Hopefully I can make this before I eat all the strawberries!
I went to school in Pittsburgh (Hail to Pitt!) and I can confirm that just seeing that picture made my mouth water. Hmmm I may have to add this to my weekend baking list…..
This looks wonderfully refreshing!
I’ve never had strawberry pie but I happen to have a Costco container of strawberries in my fridge…..
Adult palates are certainly more sophisticated and judging from the pictures that pie was delicious!
strawberry pie is always one of those things i saw on the line at those all-you-can-eat restaurants that my grandparents would take us to, but this looks FAR better than that! so fresh and delicious!
Gosh, that is beautiful!
Beautifully photographed! The pie looks amazing, that crust looks fantastic.
That looks so tasty! I’m always amazed how many hpjars of strawberry glaze are sold when it’s SO easy to make your own and its 10 times better! Beautiful pictures!
I love how glossy those strawberries are-yum!
Absolutely beautiful, making my mouth water photographs!
I am an avowed strawberry pie fan; spring without one would not be the same. I’ve been using a similar recipe for, gee…almost 35 years! The ONLY modification I made many years ago and we love is to mix some mascarpone (or cream) cheese with a bit of sugar and spread it on the bottom of the cooled crust before piling it with the strawberries and glaze. I did it initially to form a barrier between the crust and the juices to avoid having the crust get soggy, but the flavor component was such a plus I would do it now just for that!
Oooh Barb, that sounds fabulous!
I make a glazed strawberry pie with a shortbread crust over which a mixture of cream cheese and icing sugar is spread and then sprinkled with walnuts before the strawberry topping and glaze are added…divine!
My daughter texted me this morning about this pie and she must have read your comments about the idea of spreading the mascarpone cheese around the pie crust. I can’t wait to try this!!
we’re just entering prime strawberry season in ontario, so this is great! i don’t think we have sure-jell here though so i’ll have to look for something similar.
Will you PLEASE come make me a pie crust. I swear I can’t make one to save my life lol. This looks gorgeous :) I love how it all oozes out on the plate there mmmm I can almost taste it!
What a beautiful pie! This is perfect for the strawberries I’ve been receiving in my CSA. Thanks for a great recipe!
This looks like summer :) I make a similar blueberry open faced pie. I love them because you can really taste the fruit.
Simple delicious!!
This looks SO good! All of your recipes that I’ve tried have been delicious, so I will be bookmarking this for a future dessert!
Glad your pie crust doesn’t taste like metal, that would be pretty gross :) The pie looks so pretty though, the glaze really shines!
This pie looks incredible! Was Eat-N-Park the diner chain? Just looking at it reminds me of ” Merry Berry Month of May” from my childhood, but I am sure homemade will taste much better, fresh out of the fridge, mmmmm.
Yep, Eat n’ Park! I loooooved their strawberry pie when I was younger, then we got it a couple of years ago and I almost spit it out. Not sure if they changed something or if my palate “matured” with age ;-)
I made this pie several weeks ago! Let’s just say that yours came out looking a right bit nicer than mine did. :)