Thursday, September 10, 2015

Homemade Strawberry Pie


I made a Strawberry Pie! Many steps but very simple. I found this recipe on http://www.thecasualcraftlete.com and I decided to make this recipe because the crust was homemade.

Many Strawberry Pie recipes that I looked up used a store bought pie crust. I love making homemade pie crust.

Technically summer is not really over! And nothing says summer like fresh Strawberry Pie!

Pie Crust:

1 1/4 cup flour

/4 teaspoon salt

1 stick of butter, chilled and diced

4 to 6 tablespoons of ice water

Egg Wash:

1 egg

1 tablespoon milk

Strawberry Filling:

1 1/2 cup water

1 cup sugar

3 tablespoons cornstarch

3 ounce box strawberry jello

4 cups strawberries (cut in half)

Directions:

Begin by making the pie crust. In a large mixing bowl combine the flour and salt. Add the diced butter and cut into the flour using a pastry cutter or two forks. I used a pastry cutter. Keep pressing, cutting and combining until the mixture looks like little peas. Add the ice water one tablespoon at a time until the dough starts to form a ball. 

Flatten the dough into a disk and cover with plastic wrap and place into the refrigerator for at least two hours or overnight. I made my dough the day before I made the pie and it chilled overnight.

The next morning I set the dough on my countertop for 5 minutes or so and started rolling it out on a lightly floured surface.

Carefully transfer the pie dough to a 9-inch pie pan and press the dough up against the sides. Crimp the edges with a fork and prick the bottom of the dough with a fork-  this prevents the dough from rising.


Cover the dough and pie plate with two pieces of foil - pressing against the sides. Then add some dried beans to weight it down. Refrigerate for 20 minutes.


Bake the pie crust at 400 degrees for 25 minutes.  Take the crust out of the oven - remove the foil and beans. Careful the foil and beans are very hot. Brush the dough with the egg wash - egg and milk. Place the pie dough back into the 400 degree oven for 5 minutes without the foil and beans.


Set the baked pie crust aside to cool.


Isn't this a beautiful pie crust? The pie crust is the most difficult step - I can't stand really brown or burn't pie edges. 

For the strawberry filling - wash and slice four cups of strawberries. Set aside.

In a medium saucepan combine the water, sugar and cornstarch over medium heat until the mixture is really thick. Stirring constantly for 5 minutes.

Remove the thickened  mixture from the heat and add the strawberry jello. Stir until everything is combined and the jello is completely dissolved. Let the mixture sit for a few minutes to cool and add the strawberries. Toss until everything is combined. Pour the strawberry mixture into the cooled pie crust.



Chill in the refrigerator for at least 2 hours before serving.


I love fresh pie!


We had this wonderful pie for dessert last night. It was delicious!