Sunday, June 14, 2009

Mom's Pie Crust and Strawberry Pie

Last week, we found some beautiful local strawberries for sale, so we bought a bunch. We just ate most of them, but I managed to make a strawberry pie with some of them.

I used my Mom's recipe for pie crust. This crust is super easy to make. What I like about it is that you don't have to worry about over-working it, or re-rolling it. You can do pretty much anything with it and it will still be flaky and tender. There is no need for a pastry cutter or food processor. I use my organic shortening in this recipe and it works out very well. I still need practise making my pie crusts look perfect, though! Mom's Pie Crust

1 cup vegetable shortening
3/4 teaspoon salt
2 cups all-purpose flour, stirred and measured
1/4 cup cold water

Measure shortening into bowl. Add salt and half of flour. Stir with a spoon until ingredients cream together and mixture is smooth and satiny. Add water and remaining flour. Stir with spoon until mixture clings together in ball. Roll out as desired on a generously floured board. Don't be afraid to handle or overmix. Makes 2 (9-inch) pastry shells or enough for 1 double pie.

To use this pie crust as a filled (pre-baked crust), roll out, place in pie pan, prick with a fork, and bake at 450 degrees for 8-10 minutes or until lightly browned.
*If desired, wrap in plastic wrap to freeze. I have frozen these (unbaked, in a ball) for 3 months, and then just thaw on the counter. It still rolls out very well and, after baking, tastes just like you made it fresh. I use the strawberry pie recipe from my Betty Crocker cookbook, which I believe is the same one my mom uses (or else it's really similar.) I reduce the sugar by half. Instead of cream cheese, I used mascarpone cheese for the bottom layer, but the flavor of mascarpone is so light and delicate that it got lost under the strong strawberry flavor. I'll stick with cream cheese next time.

Fresh Strawberry Pie
from Betty Crocker

1 baked pie shell (single crust)
1 1/2 quarts (6 cups) strawberries, hulled
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 package (3 oz) cream cheese, softened

1. In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
2. In medium bowl, beat cream cheese until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator
**This post and photos are property of **


Linda said...

I just found your blog....what great recipes! Our local srawberries just came out and this looks like a must try for me! I can't get enough!

LadyJayPee said...

Dishy, that looks so good. I've been ready to make a fresh strawberry pie for a couple of months now, and the local berries are finally just showing up!

Linda said...

It's beautiful! LOL at "don't be afraid to handle or overmix" :) I've never tried freezing the ball, without rolling out first--it's great to know that it works so well that way!

HoneyB said...

beautiful pics Dishy! You have my mouth watering. In a couple of weeks we will start to have our own berries here!

Anonymous said...

Oh my gosh!!! How yummy does that look.

Gusnawi Chen said...

i want it.... can you send to me ?

greetings from indonesia!

Tire Catalog

alice said...

Looks delicious! Your pie dough recipe looks very close to my mom's, I'll have to give it a try. I've been trying to perfect (or just make it edible) my pie crust. Lately I've been using Ina's recipe.