Holy smokes it’s been a while since my last post. I’ve been hounded by people to hurry and get something on here. I’ve been busy with graduating, studying for a professional board exam, vacationing, and just being lazy. Laziness no more. We picked strawberries this summer and if you’re in an area that has it, I highly suggest doing it. Store bought strawberries are just watered down crap honestly.
Wash them and try to avoid eating them all, as this is the most difficult part of the process.
Adding the other filling ingredients to the berries. These will help solidify the pie so it’s not soupy.
I’m doing the same pie dough as always, a classic ratio recipe made famous by Ruhlman.
I prefer a good amount of overhand and I trim as needed, baking the scraps as snacks.
It don’t get much tastier than that. Freshly picked berries have sweetness that commercial berries can’t get close to. Also, I suggest freezing these as well so you can make pies throughout the year, or add them to your yogurt.
Fresh Strawberry Pie
About 3 lbs strawberries, halved
1/2 cup sugar
2 T cornstarch
1 1/2 t low sugar pectin
pinch of salt
1 T lemon juice
In a food processor, puree about 6 ounces (1 1/2 cups loose) of berries down to 3/4 cup puree. Mix sugar, cornstarch, pectin, and salt in a medium saucepan over medium high hear. Mix in berry puree and stir constantly with spatula bringing to a boil. Boil for 2 minutes while scraping the bottom and sides to prevent sticking. Transfer to a bowl and add lemon juice and cool to room temperature.
Add berries to a bowl and pour glaze over, folding it together gently with spatula, don’t crush them. Scoop this into your pie shell and chill about 2 hours before serving.
12 oz all purpose flour
8 oz (2 sticks) butter, diced up small and VERY cold
2-4 oz very cold water
2 T sugar
pinch of salt
Measure out your flour, sugar, and salt. Add butter and work into the dough using a pastry cutter, your thumb and index finger (smushing them like a slow snap), or a stand mixer. The mixer is the least preferred method because of the friction caused by the mixer leading to butter softening. But if everything’s cold, it should be okay. Break down the butter so the flour looks like a coarse meal and the butter pieces are about the size of small peas.
Slowly add water into the mixture while mixing together. You may or may not need all the water due to the humidity in your area. Add just enough to bring the dough together, don’t let it get too wet.
Divide into two equal portions, shape into a disk, wrap in plastic wrap, and refrigerate at least 15 minutes or up to 2 days.
Preheat oven to 325 F.
Spray pie pan with non stick oil spray.
Roll dough out with rolling pin to desired thickness and size. One disk should be more than enough for a 9″ pie. Drape over pie pan and gently line the pan with the dough, trimming excess overhang. Remember that dough shrinks during baking, so leave some overhang. Poke the bottom with a fork several times. Cover dough with parchment and add pie weights (or rice/beans in circular foil pouch sized properly) to prevent uneven dough rise.
Bake 20 minutes. Remove pie weights and bake another 20-25 minutes. Monitor dough and remove when golden brown. Cool to room temperature before filling crust.
*NOTE* this pre-baking applied to this recipe. If making a baked pie, you can choose whether to pre-bake partially and finish with filling, or bake fully without empty shell pre-baking.
Filed under: my grindz |