Wednesday, July 7, 2010

Strawberry Pie

At the Eugene Farmer's Market last weekend, we bought a 1/2 flat of fresh strawberries. Yumm!But what to do with all those berries? Hubby's idea was strawberry pie.

I love making pie. But I don't know that I've ever made a strawberry pie before - just strawberry rhubarb. So I consulted the trusty "The New Basics Cookbook" for a recipe. The filling results were excellent, but the crust didn't work as well as my normal crust. (Recipe another time!)

Here is their recipe for "Fresh Summer Strawberry Pie", with some notes from me:
1 cup unbleached all-purpose flour
1/4 cup sugar
1/4 tsp ground cinnamon
pinch of salt
1/3 cup unsalted butter, cold, cut into pieces
about 1 tbsp fresh lemon juice

2 pints strawberries, rinsed, drained, hulled and halved
1/4 cup sugar
1/4 cup instant tapioca
2 tbsp unsalted butter
1/2 tsp ground cinnamon
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
2 tbsp (packed) light brown sugar

- Make the crust. Toss the flour, sugar, cinnamon, and salt together in a bowl. Using a pastry cutter or two knives, cut in the butter until the mix looks like course crumbs. With a fork, stir in just enough lemon juice for the the dough to form a mass.
[NOTE: This is ridiculous. All crust recipes call for close to a 1/4 cup of cold water to get the dough to hold together. This needed that much. What are they thinking with 1 tbsp of lemon juice!? My recommendation: mix lemon juice and water and use about 4 tbsp total]
- Gather the dough in a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375.
- Make the filling. Combine the strawberries, sugar, tapioca, butter, and cinnamon in a saucepan and stir over low heat until it thickens a bit - about 5 minutes. Remove from heat and stir in the lemon juice and vanilla. Set aside.
- Take out the dough and roll it out on a floured surface until it's big enough to fit in your pie pan (9 inches). Press it into the pan, trim as needed leaving enough to make a nice crimped or rolled edge.
- Prick the bottom of the pastry with a fork, line with aluminum foil (shiny side down), and fill the pate with pie weights or dried beans. Bake for 15 minutes, then remove the crust and turn the heat down to 350. [NOTE: I don't think it needs to cook quite this long]
- Remove the foil and weights and fill the crust with the filling. Put the pie on a cookie sheet (in case it bubbles over). Sprinkle with the brown sugar.
- Cook until nice and bubbly, about 45 minutes.
- Cool for an hour on a wire rack and then refrigerate overnight. Set out 30 minutes before serving.

NOTE: I served with fresh whipped cream.

Overall, this was delicious, with a great consistency and not too sweet. The edges of the crust got too brown for my liking, so next time I'll cover the edge with strips of aluminum foil like I usually do with pie.

1 comment:

  1. YUM! Looks great! We made angel food cake and salted caramel ice cream.


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