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 dishes which I had 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 – losing a phone is like losing 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 are 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 otherwise, 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 a few minutes. And then let the crust sit in the hot oven to brown slowly. It did the trick.
This pie crust doesn’t use pie weights/ grains for blind baking – instead, it relies on 15 minutes of freezing of the 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 will be forewarned and will shape the crust slightly higher than the edge.
I baked the pie in a tart pan as I had no pie dish.
Without the extra steps of removing pie weight/ grains for blind baking, the pie was easy and quick to bake.
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- 1 cup all purpose flour
- ⅓ cup confectioner's sugar icing sugar
- ⅛ tsp salt
- ½ 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.
- Source: Joy of Baking
- If like me, your crust doesnt brown well after minutes, reduce the temperature to 200 C and bake for another 10 minutes. Then switch off the oven and open the oven-door to allow the steam to escape for few minutes. Then close the door and let the crust brown inside till the oven cools down.
- You can use store bought-filling or prepare filling from here. Substitute cherries with any fruit.