Strawberry Pie

July 11, 2014 • Dessert, Pie, Uncategorized

 

Stawberry-Pie-Mediterranean-Baby

Sometimes there is just nothing like a homemade pie, especially when it’s a strawberry pie.  Last week, a huge container of gorgeous, juicy red strawberries caught my eye at Sam’s Club and I took it as a challenege.  A challenge to conquer making a fresh strawberry pie, from scratch, that actually tastes fresh, not fake and full of gelatin.   The result was this delicious pie with strawberries reduced in brown sugar, brandy, and lemon zest.  The whole family LOVED it and it was a cinch to prepare!  (Although I made the crust from scratch, you could easily use a premade crust and simplify the recipe. )

 

Stawberry-Pie-Mediterranean-Baby 2

 

Stawberry-Pie-Mediterranean-Baby 3

 

Stawberry-Pie-Mediterranean-Baby 4

 

Stawberry-Pie-Mediterranean-Baby 5

 

 

Strawberry Pie

Ingredients

  • For the Pie Crust:
  • 3 cups flour
  • 1/4 tsp. salt
  • 1 heaping cup Crisco
  • 1/2 cup ice water
  • For the Filling:
  • 12 cups strawberries, washed and halved
  • 1 tbsp. butter
  • 2/3 cup brown sugar
  • 1 tbsp. pure vanilla extract
  • 1 tsp. Brandy
  • 2 tbsp. cornstarch
  • To complete the pie:
  • Freshly whipped cream and a few fresh mint leaves.

Instructions

For the Pie Crust:

Preheat the oven to 375 degrees.

Mix flour and salt.

Cut in shortening.

Add water slowly to moisten the flour.

Press into 2 equal size balls and roll out 1 ball on a lightly floured surface.

Wrap the other ball in plastic wrap and freeze for another pie.

Lay the pie crust into your pie dish, pressing the edges with your fingers to finish.

Place a piece of foil in the pie crust and fill with 3-4 cups dry beans.

Bake for 20 minutes until golden brown. Discard foil and beans.

For the Filling:

Reserve 1 cup strawberries.

Combine remaining strawberries, vanilla, cornstarch, and sugar in a medium bowl.

In a large saucepan, over medium-low heat, melt butter and then add strawberry mixture into the pan.

Reduce for 5 minutes.

Add Brandy and continue to reduce for 5 minutes.

Remove from heat and allow to cool.

Fill the pie crust with the stawberry filling.

Top with remaining fresh strawberries and chill in the refridgerator for 3-4 hours.

Top with freshly whipped cream and a few fresh mint leaves.

 

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2 Responses to Strawberry Pie

  1. catherine says:

    Ohhhhhhhh! Looks delicious! One of my favorites! I forgot about the beans in the pie crust, haven’t made one for a long time but now I’m even inspired. :)

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