Late Season Strawberry Pie

As you may recall from my earlier post this week, our strawberry patch is trying hard to deny the season and is still producing enough fruit (barely) to make a strawberry pie. Berry pies are a favorite in our house (and they are easy to make) so we aren’t complaining about this one bit!

strawberry-pie_cattail-studio-arts

What’s a strawberry pie without a strawberry blossom on top?!

If you have the good fortune of still being able to harvest berries of any kind or if you were able to freeze some harvest from earlier in the year or you can still get good berries from the market, here is a consistently good recipe that we like to use as a guide. It is modified for our preferences from one found in “Joy of Cooking” by Irma S Rombauer and Marion Rombauer Becker – the household classic originally published in 1931 and now on its 9th revision as of 2016. Our well-used copy is version five from 1975 (as shown in the link).

We also like to freeze berries when we are harvesting more than we can use in the middle of the season so we have them over winter. Simply make the filling for the pie as indicated below and freeze it. Then, when you want a fresh pie, you just need to thaw the filling while you make the crust and continue on to bake the pie.

Strawberry Pie

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients for Crust

  • 2      cups  all-purpose flour
  • 1      teaspoon  kosher salt
  • 2/3 cup coconut shortening
  • 2      tablespoons butter
  • 4      tablespoons ice water

Ingredients for Filling

  • 4      cups  fresh strawberries
  • 1/2  cup sugar
  • 1/4  cup all-purpose flour
  • 1      tablespoon fresh lemon juice
  • 1/2  teaspoon cinnamon

Directions

  1. For the crust, combine the flour and salt. Cut in the shortening and butter until the mixture is crumbly like corn meal. Blend in the ice water and work just until you can gather it into a ball. (You may need a little extra ice water.) Split the dough in half and roll out each half between parchment paper (to make it easier to handle.) Line a pie pan with the dough, saving half for the pie topping, either solid or latticed.
  2. For the filling, hull and slice the berries. Combine with the sugar, flour, lemon juice and cinnamon. Stir gently until well blended. Let stand for 15 minutes. (Or freeze for a future pie if you only want to prepare the filling at this time.)
  3. Preheat oven to 450°F.
  4. Turn the fruit mixture into the pie shell. Top with a lattice or solid sheet of dough. (If using a solid top, make sure it is well-pricked to allow steam to escape while baking.)
  5. Bake the pie for 10 minutes in the 450°F oven. Reduce the heat to 350°F and bake 35 to 40 minutes or until golden brown.

 

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About CatTail Studio Arts

I am Theresa - the 'T' in CatTail Studio Arts. My husband, Chuck, is the guy behind the 'C'. Our tales cover our many interests including good food, adventurous travel, cooking, gardening, hiking, cycling, crafting ceramics, beekeeping and occasionally even cat tales!
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