It’s officially my favorite time of year: strawberry season.
Mostly because I just plain love strawberries. But also because I get to go strawberry picking, which leads to copious amounts of strawberries in our home, which leads to the ultimate treat: homemade strawberry pie.
I’m drooling just thinking about it.
With my nephews in town for a visit last weekend, we decided it would be fun for everyone to go strawberry picking. And truthfully, I’m not sure who had more fun: the kids or the adults.
It’s a toss-up.
It was also an excuse for us to check out Simmons Farm in McMurray. I can’t believe it was our first time, particularly since they have a variety of U-Pick options, including strawberries, cut flowers (!), peaches, and apples.
I may or may not be stalking their website to see when peach-picking season officially starts.
If you’ve never had the opportunity to go strawberry picking, you need to do whatever it takes to remedy that. And pronto.
The strawberries you will pick will make all other strawberries purchased in the store pale in comparison. Fresh-picked strawberries are so flavorful and fresh, literally melting in your mouth and exploding with flavor at the same exact time.
Also, if you do go strawberry picking, it is nearly impossible to come home with anything less than 5lbs of strawberries. Which just so happens to be the perfect amount of strawberries for making a homemade strawberry pie.
So make sure you leave your entire day open. An hour for the picking and another hour or two to stuff your face full of strawberries and make the most delicious pie you’ve ever tasted.
Don’t believe me? Just ask my sister-in-law. She is officially a strawberry pie convert. As are my nephews. And The Hubster. And…well. You get the idea.
The first time I made this pie, it was almost an after thought. I had already eaten a solid pound when we came home, devoured smoothies, and made strawberry preserves before I realized that pie was even an option.
And then, I just posted a mere link to Brown Eyed Baker’s recipe and left you to fend for yourself.
But not this year. This year, I had the backing of my entire family to say that this pie is damn good. And totally worth reorganizing your entire weekend to make it happen.
I also got smart and had my camera with me to take pictures of the entire process. Which, isn’t really a process. More like a a few easy steps (and pretending to be slaving in the kitchen all day) and BOOM. You have the best pie ever.
You think I’m exaggerating?
The pie didn’t even last 24 hours in our house. And there have already been several (hundred) requests to make another one. And another one. And another one.
Adapted from [url=http://www.browneyedbaker.com/2011/06/14/fresh-strawberry-pie-recipe/]Brown Eyed Baker's Strawberry Pie Recipe[/url].
25 minPrep Time
15 minCook Time
40 minTotal Time
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp salt
- 3/4 cup vegetable shortening
- 6 tbs ice water
- 4 pints (about 3lbs) fresh strawberries, gently rinsed and dried, hulled
- 3/4 cup (cane) sugar
- 2 tbs cornstarch
- 11/2 tsp Sure-Jell for low-sugar recipes (pink box)
- Pinch of salt
- 1 tbs lemon juice
- In large bowl mix flour and salt. With 2 butter knives used scissor-fashioned, cut in shortening until mixture resembles coarse crumbs.
- Sprinkle in ice water, 1 tbs at a time. Mix lightly with fork after each addition, until dough is just moist enough to hold together.
- Roll into a ball and cover with plastic wrap.
- Refrigerate for at least 30 min.
- Preheat oven to 425ºF.
- Sandwich dough between two sheets of wax paper and roll into a disk as round as you can and wide enough to fill the bottom of your pie dish with some overlap to crimp around the edge.
- Place pie crust into pie pan.
- Fold overlapping crust over so the edge is 2x as thick as the rest of the crust and crimp (either with fingers as pictured above, or with the tines of a fork).
- Poke holes in bottom of crust with a fork (this helps to prevent crust from bubbling and lifting in the center). You can also use a pie crust weight or dried beans, whichever you prefer.
- Place crust in oven and bake for 10-15 minutes or until edges are lightly browned.
- Remove from oven and let cool.
- Take about 1 1/2 cups of the ugliest berries and put them into a food processor. Process the strawberries until smooth, about 20 to 30 seconds.
- Whisk the sugar, cornstarch, Sure-Jell, and salt in a medium saucepan. Stir in the strawberry puree.
- Cook over medium-high heat, stirring constantly with a rubber spatula, and bring to a full boil.
- Boil, while still stirring, for about 2 minutes to ensure that the cornstarch is fully cooked (mixture will appear frothy when it first reaches a boil, then will darken and thicken with further cooking).
- Transfer to a large bowl and stir in lemon juice.
- Let cool to room temperature.
- Add remaining strawberries (about 1 1/2 cups) to the bowl with the glaze and mix until the berries are evenly coated.
- Transfer the strawberry mixture to the pie shell, piling into a mound.
- Make sure that strawberries are cut side down, and that you fill any wholes or gaps.
- Refrigerate 2 hours.
- Serve immediately.
Nightshade Free, Dairy Free, Soy Free, Egg Free.