Tag Archives: pie crust

Nothing Says Spring Like Strawberry Pie!

It’s been a long time coming, but I think it might finally be spring. Sure, the bulbs aren’t exactly bursting with blooms, but I do see some daffodil buds and tulip shoots. The crocuses are out, so that’s a start. And the trees sort of look like there is some growth…sort of?!?!? Anyway, I’ll take it. It’s spring. And nothing says spring more than strawberry pie.

I’ll admit strawberry pie is not you’re most common. Sure, there’s strawberry rhubarb, which I’m sure is quite delicious. However, strawberry, with its sweet, bright red filling, and buttery, flaky crust just says sunny skies to me. So, for Easter, it was the perfect addition to the table.

To start, I use my standard pie crust recipe. You may remember it from Thanksgiving. You want a top and bottom crust for this recipe. As a side note, I had the chance to roll out the dough on my new granite counter tops…WOW! What a difference. The cold, hard surface made it a breeze to roll out dough. Definitely a plus for the new kitchen!

Roll out the crust for the bottom about an inch larger than your pie plate. Spray a 9 inch pie plate with cooking spray and carefully line with the crust. Rest the crust lined pie plate in the refrigerator while you roll out the top crust. You want the top crust a little larger than the pie plate so you can create a seal and crimp.ready to rollrolled outready for fillingFor the filling, you’ll need 4 ½ cups fresh strawberries, hulled and cut into quarters. In another bowl, combine 1 ¼ cups sugar, 4 tablespoons cornstarch, a pinch of salt, and 1 teaspoon ground cinnamon. Combine with the strawberries, and pour into the bottom crust. Dot with 4 tablespoons butter and cover with the top crust.slicingstrawberriessugar and spiceready for combiningready for piefilledTo seal and crimp, cut the edges, leaving about half an inch of overhang from the edge of the pie plate. Fold both crusts over the top so it creates a nice edge around the entire pie. Pinch the edges to crimp. You can do this in a decorative fashion; however, sometimes I just prefer the rustic look. Cut a few slits in the top for ventilation too.coveredcrimpedFor a shiny top, that also adds a delicious sweetness and crunch, cover the crust with 1 teaspoon ½ and ½ (or milk will do) and sprinkle 1-2 teaspoons sugar. It is my secret to a delicious crust, and I do it for all of my pies.making the crunchy toppingBake in a 425 degree oven for 40 minutes, or until the crust is golden and the juices are bubbling. I put the pie plate on a foil lined cookie sheet just to catch any overflow of the juices. And if the crust gets too dark, just cover with a piece of aluminum foil.ready for the oven

So, my next tip, don’t throw away that left over pie dough. Roll it out, brush with 1/2 and 1/2 or milk, sprinkle with cinnamon and sugar, and cut into strips. Bake on a cookie sheet in the same oven for about 10 minutes until golden. These cinnamon-sugar treats are absolutely delicious, and it lets you see just how flaky and perfect you made that pie crust! It’s definitely the perfect snack for the cook.doughcinnamonsugarslicedbakedperfectionIf you’re looking for a pie to make, or just craving something sweet, or something fruity, give this one a try this spring or summer. It is absolutely delicious and just screams warm weather!

Perfect Pie Crust for Thanksgiving!

This Year's Pies!Thanksgiving is one of those tough holidays as far as the menu. Sure, everyone wants to try new recipes and experiment, but there is so much tradition wrapped into the holiday, it’s often hard to do. Thanksgiving is all about nostalgia and family, and nothing else can bring back memories like food. One of those traditions in many houses, and certainly ours, is ending the meal with pies…delicious pies. The fillings may vary, but you always need a buttery, flaky pie crust, and that’s another place tradition comes into play for me.

ingredientsSeveral months ago, I shared a recipe for crab quiche, and mentioned I used my Aunt Angie’s recipe for pie crust. I know several were not thrilled about my withholding, but it just felt right to talk about pie crusts before Thanksgiving. Aunt Angie was my grandmother’s sister, and she was the pie maker. No matter what occasion or holiday, she brought the pies. From lemon meringue to coconut cream, from apple to cherry, and everything in between, they were amazing. Sadly, I don’t have many of the recipes for the fillings…well… that’s not completely true, I have the recipes, but it’s really a list of ingredients, making it a little hard to follow. J But, thankfully, I do have her pie crust recipe.

flourThere’s always lots of talk about pie crusts and how difficult they can be. I have to tell you, I think it’s pretty easy, if you follow a few rules. Keep the butter and water cold, work quickly, and chill often. Several years ago I started making pies using a food processor, and I have to admit, it makes the process even easier. But, don’t worry, you can still follow the recipe without a food processor.

Start by adding 2 cups all-purpose flour, ½ teaspoon salt, and ½ teaspoon baking powder to the bowl of a food processor, or any bowl if butteryou don’t have one. Stir to combine. Next, cut 2/3 cup butter into small pieces, and add to the flour mixture. Pulse a few times to combine and integrate the butter thoroughly, or use a fork to mash the butter into the flour. You want to end up with tiny pieces of butter all throughout the flour. This is how you get a flaky crust. And you want the butter cold. I find if you’re combining by hand, cut the butter into very small pieces before adding to the flour, almost slivers, so it’s easier to combine.butter addedbutter combinedNext, you want to add about 9 tablespoons ice water. Don’t add all 9 to start. I usually start with 6, give it a whirl then add more if needed. Depending on the humidity and moisture in the doughflour, you may need more or less. For the food processor, just run until the mixture forms a ball. It should happen in a few seconds. If it doesn’t come together just add more water. If by hand, just stir with the fork until it sticks together but isn’t too wet.

Divide the dough in two, wrap in plastic, and store in the refrigerator. I usually make the dough the night before I’m going to use it, but you can refrigerate for an hour or two to cool it down. In a pinch, I have been known to stick it in the freezer for a little while to speed things up, but don’t forget about it!

dough readyRoll out the dough about an inch or two bigger than your pie plate. Also, spray your pie plate liberally. You don’t want the crust to stick. Then just fold it to transfer to the plate, and you’re set. I like to refrigerate the dough again once in the plate to firm it up before baking, especially if it is a 1 crust pie. Just stick it back in for a little while as you prepare the filling.

dough rolledplatein plateready for crimpingNo matter what the filling, this one is a keeper, and I think Aunt Angie would be proud her crust lives on. This year, her crusts will be filled with caramel apple, pecan, and, of course, pumpkin. Happy Thanksgiving!