Strawberry Pie and an explanation
So this week, and probably next, I'm writing something that isn't for my blog, so this will be pretty quiet for a while longer.
But just to keep something going, here is the recipe for the pie I am making today for a Friend of mine who is moving away.
Prepare one recipe of pie crust. Preheat the oven to 425 degrees.
Wash, hull, and slice enough strawberries (about 6 cups of whole berries) to make 4 cups of sliced berries.
Mix together and then mix gently into the berries
1 cup granulated sugar
1/4 cup unbleached all purpose flour
Roll out the bottom crust and line a 9 inch pie pan. Stir the berries gently and spoon into the pastry lined pan.
Dot the berries with slivers of 1 tablespoon unsalted butter.
Roll out the top crust and lay it over the filling. Fold the top edge over the bottom edge of the crust and seal and flute the edge. Make several slashes in the top crust with a sharp knife.
Bake at 425 degrees for 15 minutes. Reduce the heat to 350 degrees and bake 25-30 minutes longer, or until the crust is golden-brown and the filling is bubbling. Cool on a wire rack. Serve at room temperature, plain, or with cream, vanilla ice cream or plain yogurt.
Adapted only slightly from The Wooden Spoon Dessert Book by Marilyn Moore.
But just to keep something going, here is the recipe for the pie I am making today for a Friend of mine who is moving away.
Prepare one recipe of pie crust. Preheat the oven to 425 degrees.
Wash, hull, and slice enough strawberries (about 6 cups of whole berries) to make 4 cups of sliced berries.
Mix together and then mix gently into the berries
1 cup granulated sugar
1/4 cup unbleached all purpose flour
Roll out the bottom crust and line a 9 inch pie pan. Stir the berries gently and spoon into the pastry lined pan.
Dot the berries with slivers of 1 tablespoon unsalted butter.
Roll out the top crust and lay it over the filling. Fold the top edge over the bottom edge of the crust and seal and flute the edge. Make several slashes in the top crust with a sharp knife.
Bake at 425 degrees for 15 minutes. Reduce the heat to 350 degrees and bake 25-30 minutes longer, or until the crust is golden-brown and the filling is bubbling. Cool on a wire rack. Serve at room temperature, plain, or with cream, vanilla ice cream or plain yogurt.
Adapted only slightly from The Wooden Spoon Dessert Book by Marilyn Moore.
Labels: pie
posted by Robin M. at 3:40 PM
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1 Comments:
Ooh, strawberry pie!
I will definitely have to try your crust recipe. Pie crust is one of the great trials and tribulations of my cooking life (that, and meringue, the failure of which I continue to blame on our humid climate).
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