Strawberry Pie is a crumbly, rich dessert served best with a dollop of ice cream on the side. This recipe is made with ready-to-use strawberry pie filling.
I had planned simple but dishes which I have never attempted before on my birthday. But fate played a role, or should I say that Lumia played one and I had to cancel all plans.
V was supposed to buy the ingredients for my planned meal a weekend prior. But the same weekend he lost his Lumia and went into some serious depression, so much so that he started hallucinating – loosing a phone is like loosing a wife! Hah!
Wife is not so easy to shake off!
Well no phone, no ingredients, no menu!
In the end after some emotional blackmailing from me (I excel in it, like any good wife), he got me some unsalted butter. And I made a simple and quick strawberry pie from Joy of Baking.
Fresh strawberries still good 2 months away, I used Mother’s Maid ready Strawberry Pie Filling. I have yet to learn to art of freezing berries when in season.
We paired the pie with plain vanilla ice-cream. It tasted heaven, divine, all things angelic – the crust was flaky and perfect. I recommend pairing the pie with whipped cream or ice-cream else, you might find it a bit sweet.
When I baked the pie-crust as per instructions, I felt it wasn’t brown enough, so I reduced the temperature to 200C and baked it again for 10 minutes. I opened the oven door and allowed the steam to escape for few minutes. And then let the crust sit in hot oven to brown slowly. It did the trick.
This pie crust doesn’t use pie weights/ grains for blind baking – rather rely on 15 minutes freezing of crust prior to baking to stop it from shrinking. It is a good method, though mine did shrink by 2-3 mm, I think next time, I am forewarned and would shape the crust slightly higher than the edge.
I baked the pie in a tart pan as I don’t have a pie dish.
Without the extra steps of removing pie-weight/ grains for blind baking, the pie was easy and quick to bake.
I feel it is imperative to dedicate this post to the awareness of breast cancer. Every woman and every person should be made aware of it and how early detection and regular check-ups can help in fighting this disease to the fullest. For details see here.
- 1 Cup - APF
- 1/3 Cup - Confectioner's Sugar
- 1/8 tsp - Salt
- 1/2 Cup - Unsalted Butter cold and cut into pieces
- Lightly butter a 9 inch tart pan or pie dish.
- Mix together flour, sugar and salt using a wooden spoon to combine.
- Add the butter and using your fingertips, gently mix in so that the dough starts coming together as clumps. Use minimum handling of dough.
- Transfer the dough to the prepared tart pan/ pie dish.
- Using your fingertips or back of a spoon, evenly press the pastry onto the bottom and up the sides of the pan.
- Gently pierce the bottom of the crust with the tines of the fork to prevent puffing up of pastry while baking.
- Cover the prepared crust in a cling film and place in the freezer for 15 minutes. This will help prevent the crust from shrinking while baking.
- Pre-heat the oven to 220 C and place rack in the center of the oven.
- Place the tart pan onto a larger baking sheet and bake until golden brown, about 15 minutes.
- Remove from oven and place on a wire rack to cool.
- Once the pastry crust cools down, pour the prepared filling or store bought filling.
- Wrap the pie in cling film and refrigerate for 3 hours or over night.
- Serve chilled with a scoop of ice-cream or dollop of whipped cream.