Monday, June 15, 2009

Fresh Strawberry Pie

Who doesn't love strawberries? I honestly believe that if you don't like strawberries that there may just be something wrong with you. You know, like you were dropped on your head as a child or something. =) I found this recipe for fresh strawberry pie on a new food blog I recently came across called It is awesome- check it out.

My husband was out of town a week or so ago on business for 4 days and when he came home I wanted to make a nice home cooked meal for him. This is what I served for dessert. This was actually my first attempt at making a strawberry pie. I had always wanted to make one and am not really sure why I waited so long, perhaps it is my fear of pies. I have mentioned in previous posts that pie dough is not usually my friend but thanks to America's Test Kitchen, I am one step closer to overcoming my fear of making pies. This pie was so delicious. I served it (of course) with some vanilla ice cream. It was the perfect compliment to our dinner and what made it even sweeter was enjoying it whilst cuddling on the couch with my handsome hubby.

Fresh Strawberry Pie

Adapted from Mr. Food

1 (9-in.) deep-dish pie shell, baked and cooled (See recipe below)
1 1/2 c. granulated sugar
4 1/2 Tbsp. cornstarch
2 c. cold water
1 (3 oz.) pkg. strawberry gelatin
1 quart strawberries, washed, hulled, and sliced- I used a few more than this- I couldn't resist.

Combine sugar, cornstarch, and water in a medium saucepan. Stir and bring to a boil while stirring. Boil off until mixture is clear and thick. Add gelatin and stir to dissolve. Set aside to cool about 15-20 minutes.

After cooling for a bit, add sliced strawberries to gelatin mixture. Pour into pie shell and chill in refrigerator, at least 4 hours. Serve pie with whipped cream.

No-Fear Pie Crust
America's Test Kitchen
Makes one 9-inch Pie Shell

The pastry can be pressed into the pie plate and refrigerated for up to 2 days or double-wrapped in plastic and frozen for up to 1 month. Once baked and cooled, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day.
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon table salt
8 tablespoons unsalted butter (1 stick), softened but still cool
2 ounces cream cheese, softened but still cool

1. Lightly coat 9-inch Pyrex pie plate with cooking spray. Whisk flour, sugar, and salt together in bowl.

2. With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogenous, about 2 minutes. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Reserve 3 tablespoons of dough. Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate.

3. Press dough evenly over bottom of pie plate toward sides, using heel of your hand. Hold plate up to light to ensure that dough is evenly distributed (see photo 1 at left). With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.

4. On floured surface, roll reserved dough into 12-inch rope. Divide into three pieces, roll each piece into 8-inch rope, and form fluted edge (photos 2 through 4). Wrap in plastic and refrigerate at least 1 hour.

5. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly prick bottom of crust with fork. Bake until golden brown, 35 to 40 minutes. Cool on wire rack. (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.)

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