A couple weeks ago, my friend, Teri, came over to learn how to make pretty pies. Being the organized (except when I’m not) person I am, I developed a pie lesson that included pies that required all four types of crust: single crust, single pre-baked, double crust, and double crust with a lattice top.
I saved a recipe for cool strawberry pie from a myspace friend, Kim D., in 2009, and was so ecstatic to finally have an excuse to make it! It’s the pie I chose for the single pre-baked pie crust. Instead of making a regular-sized pie, we made two smaller pies for most of the recipes so that we could each have one for ourselves to take (or keep) home.
The recipe, like many pie recipes, is very simple with only a few ingredients. But it’s utter magic! This was my favorite pie of all four that we made. It is just perfect for summer–cold, sweet, and refreshing. It even seems light, though I don’t dare calculate the calories. :)
I want to note that making your own pie crust does take the recipe from simple to time-consuming, so if you’d rather stick with simple, buy Pillsbury refrigerated pie crusts or a frozen pie crust in a tin and follow the directions on the package for a pre-baked crust. My favorite pie crust recipe does not work well for a pre-baked crust, as there is a large ratio of butter and shortening to flour, which causes it to shrink substantially if baked without filling. I modified a shortening pie crust recipe from the back of a Kroger flour sack to include butter, and it worked much better.
Cool Strawberry Pie
2 cups all-purpose flour
1 teaspoon salt
1/3 cup butter, cold
1/3 cup shortening, chilled in freezer
5-6 tablespoons ice-cold water
1 egg white, beaten
6 cups strawberries (about 2 containers), sliced
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 cup heavy whipping cream
2 tablespoons powdered sugar
Preheat oven to 400 degrees F. Combine flour and salt in bowl of food processor fitted with blade attachment. Pulse a couple times to combine. Cut butter into cubes and add to flour along with the shortening. Pulse until until mixture resembles a coarse meal. Add water, a tablespoon at a time, pulsing until all the flour is moistened. Form dough into ball; divide in half, shape into two discs, and wrap one in plastic wrap to freeze for later use. Sprinkle counter with flour and roll pie dough out toto 1/8 inch thickness. Fit pastry into pie plate, leaving a 1/2″ overhang. Tuck overhand under until edge is even with plate, then flute the edges. Prick bottom and sides with fork and place a sheet of parchment or wax paper over the bottom, cut so that it sticks up well above the sides. Fill with dry beans and bake 10 minutes. Gather the corners of the parchment and pull out the beans. Return crust to oven to bake for another 5-10 minutes, or until golden brown. Allow to cool for a minute, then lightly brush beaten egg white over the bottom and sides of the crust to create a seal. The residual heat will bake the egg white. Allow to cool while you prepare the filling.
Mash enough berries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
Fill shell with remaining berries; pour cooked strawberry mixture over top. Refrigerate until set, at least 3 hours.
Just before serving, beat cream in a chilled metal or glass bowl with chilled beaters on high speed until soft peaks form. Add powdered sugar and continue beating until stiff peaks. Pipe or spread onto pie.
Recipe source: Kim D.
Since I’ve already shared the recipe for Triple Berry Pie and won’t need this picture for a post on it, I thought I’d just share it with you anyway! The Triple Berry is the pie I chose to teach the lattice-top crust. As you can see below, Teri did a fabulous job on hers! We had so much fun.