Monday, May 9, 2011
Double Crust Strawberry Pie
I have two issues with traditional strawberry pie (the one with a single crust, filling of whole strawberries coated in mystery syrup, with a few squirts of "whip cream" on top): firstly, the mystery syrup tastes nothing of strawberries; secondly, this pie is not eaten with ice cream, as all fruit pies should be.
I got this recipe from my Magnolia Bakery cookbook, and I love that it's baked in the traditional fruit pie way. I told Josh I was planning on making it over the weekend, and he was sickened that I was going to cook strawberries. He ate his whole slice. I took it up to my parents' house, and my brother who abhors cooked fruit of any nature also snarfed his slice. So don't let this new method deter you, friends-it's Strawberry Pie with Ice Cream Time at last!
For the Crust:
I always use the Martha Stewart recipe for Pate Brisee, but I give you permission to use premade.
2 1/2 cups flour
1 tsp. salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed
In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With eh machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 Tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece f plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month, thaw in refrigerator before using.
For the Filling:
5 cups fresh strawberries, cut in half
1/2 cup sugar
1/4 cup quick-cooking minute tapioca (if you've never bought this before, it's in the store by the jell-o. It's the perfect thickener for this recipe)
1 teaspoon vanilla
1 Tablespoon milk
1 Tablespoon sugar
To make the Pie:
Preheat oven to 400 degrees. (You turn it down slightly when it's time to put the pie in.)
In a large bowl, combine all the ingredients for the filling. Let stand for 15 minutes while you prepare the crust.
Roll out the first disk, and place it in a 9 inch pie dish.
Pour in the filling.
Roll out top crust, and top the pie.
Crimp edges together, brush the crust with milk, and sprinkle with sugar. Cut a few slits in the center of the pie with the tip of a knife.
Place on a baking sheet, and lower the temperature to 350 degrees. Bake for 60-70 minutes. Let cool for at least 2 hours.
And most importantly: serve with ice cream!