Before attempting my lattice top pie on my 30 Before 30 list, I figured I’d better try making a basic pie crust first. I found this recipe from the Brown Eyed Baker; she makes some amazing looking desserts!
This was so much easier than I expected, and I’m now feeling more and more confident about the lattice top, which I know is NOT easy at all (but confidence is a good thing when attempting a new feat). However, you’ll notice that my crust isn’t very pretty, which is because I got distracted with all the men in my house and chatting. After taking the pie out of the fridge, I just threw it right into the preheated oven, and completely forgot to trim and flute my crust. Oops! :o
But, one lesson that everyone learns in life is not to judge a book by its cover. And here’s why…the crust tasted amazing! It was crisp, but not hard, and had the perfect buttery flavor that complimented the tartness of the fresh strawberries. The entire pie was flipping amazing! It was so good, there was plate licking and second servings. I’m not kidding; Nate (not mine) actually licked his plate. Here he is looking longingly at his plate…
And here he is post-licking…
He also said that I needed to say he gave the pie “rave reviews”, which is a super nice complement for my very first pie. I’m disappointed about the crust, but there’s always next time, right? I’m not sure if I should perfect the basic crust first, or just jump into the lattice top. What do you think?
Fresh Strawberry Pie
Source: Brown Eyed Baker
For the Crust
1 1/4 cups all-purpose flour
1/2 tsp salt
1 tbsp sugar
6 tbsp cold, unsalted butter, cut into 1/4-inch pieces
1/4 cup chilled vegetable shortening (I used butter flavored Crisco)
1/4 cup ice water
For the Filling
4 pints (about 3 lbs) fresh strawberries, rinsed, dried and hulled
3/4 cup sugar
2 tbsp cornstarch
1/2 tsp Sure-Jell for low sugar recipes (the pink box)
pinch of salt
1 tbsp lemon juice
1. Pie Crust: Process 3/4 cup flour, salt and sugar in food processor until combined. Add butter and shortening and process until dough just beings to collect in uneven clumps, about 10 seconds (it should resemble cottage cheese). Scrap down sides of processor bowl and redistribute dough evenly. Add 1/2 cup four and pulse until mixture is evenly distributed throughout bowl and dough is broken up, 4-6 quick pulses. Transfer into a medium bowl.
2. Sprinkle 1/4 cold water over the mixture. Begin to fold together and press down using a rubber spatula until dough begins to become slightly sticky. Flatten into a 4-inch disc and wrap in plastic. Refrigerate for at least 45 minutes. Dough can be refrigerated for up to 2 days.
3. Remove dough from refrigerator and roll out on generously (seriously, really generous!) floured work surface. Roll out into about 12 inches round, 1/8-inch thickness. Loosely roll dough around rolling-pin and unroll into pie plate, leaving at least 1-inch overhang. Working around the circumference, ease the dough into the plate by gently lifting the edge of the dough with one hand, and pressing into the plate bottom with the other. Leave overhanging dough in place. Refrigerate until dough is firm, about 30 minutes. Let cool in pie plate to room temperature.
4. Trim overhang to about 1/2 inch beyond the lip of the plate. Fold overhang under itself; folded edge should be flush with the edge of the pie plate. Flute dough or press fork tines against the dough to flatten against the rim of the pie plate. Refrigerate dough lined plate until firm, about 15 minutes. Adjust oven rack to lowest position and preheat to 425 degrees.
5. Remove pie plate from refrigerator and prick bottom with fork a few times. Line dough with foil, and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and foil, rotate plate, and bake for another 5-10 minutes, until crust is golden brown and crisp.
6. Filling: Select 6 ounces of misshapen or unattractive strawberries, halving those that are large, you should have about 1 1/2 cups. In a food processor, process the berries to a smooth puree, scraping down bowl as needed.
7, Whisk sugar, cornstarch, Sure-Jell and salt in a medium saucepan. Stir in berry puree and cook over medium heat, stirring constantly, and bring to a full boil. Boil for 2 minutes to ensure the cornstarch is fully cooked; stir and scrap down sides frequently to prevent scorching. Transfer to a large bowl and stir in lemon juice. Let mixture cool to room temperature.
8. Pick over the remaining berries and half any extra-large ones, you should have about 2 lbs. You can quarter the berries if you like, but I think the pie is more attractive with whole berries. Add berries to glaze and fold gently to evenly coat all berries. Scoop the berries into the pie shell. Rearrange berries so no cut sides are facing up and there are no holes, making an attractive mound in the pie. Refrigerate until chilled, about 2 hours.