Strawberry Pie

First off, I have to apologize to July 5th for complaining about it being a Thursday.  One giant coffee down, and I was raring (and jittery) to go yesterday.  Now today is like the 2nd Friday of the week!  Which means tomorrow is the second Saturday.  July 5th, the Thursday, you’re not so bad.

Second, I know this isn’t my normal Fun Facts Friday post, but I assure you it still is fun, and Friday.  Please forgive me.

Here is one fact for you.  Before this week I had never baked a pie by myself.  I grew up baking them with my mom and grandma.  We would have big apple pie baking days in the fall and knock out 50 pies at once.  Then we would par-bake and freeze them and divide them amongst our family and friends.  My job was always peeling the apples.  My grandma had this awesome automatic peeler that could slice your thumb off.  It made for easy work.

So that was when I was about 5.  Now I’m 25 (shhhh, don’t tell).  And I made pie again.

I was a little intimidated at first.  Good crust is hard to come by.  The kind that flakes apart in your mouth.  Buttery, and a little bit sweet.  I’ve heard it’s touchy to make.   I didn’t want to mess it up.

I couldn’t find one recipe for an entire pie that I liked.  So I made a mish mosh of recipes.  I adapted a crust recipe from a cookbook I had (read: I used it as a very rough outline for the technique).  Then I adapted this filling recipe from the Brown Eyed Baker and made it sugar free by using Stevia Baking Blend.

In the end, it really was pretty simple.  Nothing to be scared of.  I made the dough for the crust in my food processor, but if you don’t have one I’m sure you could do it by hand using a pastry cutter, or two forks.  The trick is to make sure that the butter and shortening are frozen (or at least really cold).  And also that you sprinkle it with ice-cold water.  The tiny chunks of butter are what make the crust extra flaky and tender.

Another trick, rolling the crust out between parchment or wax paper.  This makes it really easy to roll, without having to add any addition flour and messing with the texture.  You don’t want to overwork your crust, so the parchment allows you to zip right through this step.

The strawberry filling is juicy and sweet, without any added sugar.  If you don’t have stevia, sugar would work fine too, I’m sure.  The gelatin in it does not turn this into a jello pie, it just helps bind everything together.

I cut out cute little crust stars and put them on the top for 4th of July festivities.  You could also make this with a different shape, a whole top crust, or no crust on top.  Whatever suits your fancy.  I thought the stars were perfect though, because you got little extra bites of crust, without a whole other crust on top.

As I cut into this and served it to my friends on the 4th I held my breath and said a little prayer that it would taste as good as it looked.  Judging by the licking of plates, and empty pie dish, I think it was a success.  (and my wonderfully talented friend Ashley took some lovely pictures of it too!!!!)

I am seeing many more pies in my future.  In the words of Kevin McCallister in Home Alone, “I’m not afraid anymore. Did you hear that?  I’m not afraid anymore!”

Strawberry Pie

by Annie S

Prep Time: 1 hour

Cook Time: 30 minutes

Keywords: bake dessert whole grain sugar-free pie

Ingredients (1 9 inch pie)

For the crust

  • 2 1/2 c whole wheat pastry flour
  • 1/2 c non-hydrogenated vegetable shortening (frozen, cut into cubes)
  • 1/2 c unsalted butter (frozen, cut into cubes)
  • 1 T stevia powder (or 1 1/2 T white sugar)
  • pinch salt
  • 4 T ice cold water, plus more if needed

For the filling

  • 2 lb fresh strawberries, washed, tops cut off, cut in half
  • 3/4 c powdered stevia (or white sugar)
  • 2 T cornstarch
  • 2 t unflavored gelatin
  • pinch of salt
  • 1 T lemon juice

Instructions

For the crust

Put flour, stevia and salt in the bowl of a food processor

Pulse several times to mix ingredients well

Add frozen cubes of butter and shortening

Pulse several times until all of the flour is incorporated, if you have chunks of butter that’s okay

Put dough into a large bowl

Mix 4 T of ice cold water into the dough with a fork or pastry cutter until you have a loose crumbly dough (you may need to add a few more teaspoons of water to reach the right consistency)

Divide dough in half, press each half into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes

(go enjoy a glass of wine and an episode of your reality tv show of choice while you’re waiting :) )

Preheat oven to 425 degrees F

Remove dough from fridge

Roll 1/2 out between 2 sheets of parchment paper (it should be about 1/4 inch thick)

Gently lift it into the pie plate

Use a sharp knife to trim the edges off

Prick a few holes into the bottom the crust

Crimp the edges with a fork, or create an edge with your thumb and forefinger

Put in preheated oven to bake for 10-12 minutes, until golden brown

(while it’s baking you can start on your pie filling)

For the filling

Puree 1 1/2 c of strawberries in a blender or food processor

In a small saucepan combine stevia, gelatin, cornstarch and salt

Add strawberry puree

Put over medium heat

Bring to a boil, stirring constantly

Once it comes to a boil it will get a little foamy, let it cook 2-3 minutes at this point, it should thicken up

Pour into a large bowl

Add strawberries and lemon juice, chill

Turn oven to low broil

Roll out the other pie crust between parchment

Use a star cookie cutter to cut the dough into shapes

Pour filling into baked pie shell

Place stars on the top randomly

Broil 5-6 minutes until top crust pieces are golden brown (keep a close eye so that it doesn’t burn)

Remove from oven, cool, then put it in the fridge to chill and set up (at least 2 hours)

Enjoy with vanilla ice cream or whipped cream!

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Comments

  1. Annie,

    This is so random that I found you! I saw your comment about makeup on the sweettoothsweetlife blog. Not sure if you remember me…but I have a blog too…haven’t written on it in a while. What a small world though! I am Emily Leonhard’s cousin. I liked your make up tip about the primer. Glad to hear it worked so well. I am getting married soon and may have to get it for myself.

    • whatsanniemaking says:

      Oh my gosh! Leah! What a small world. Of course I remember you. I remember playing with you at day care too :) Good luck with the upcoming wedding. Just remember to enjoy the day and not get too stressed out. Everything will work out in the end, and you’ll forget the things that don’t. I’ll have to stop by and check out your blog too!

  2. Looks so so good. So pretty and fresh :)
    MissMessy recently posted..Satsuma MarmaladeMy Profile

  3. Looks amazing girl! And soooo pretty too! Almost too pretty to eat. almost ;)
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  4. What an awesome pie! I am surprised on how easy it is to make this. I can’t wait to make this!

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