Fresh Strawberry Pie
By Sue Lau | Palatable Pastime
It’s March 14th and you know what that means. Pi. And more Pie.
And on a note of mathematical significance, it might be both auspicious and utterly disappointing that the planet lost Stephen Hawking today, one of the greatest minds of our generation.
So I want to dedicate this pie to him, that he might exist somewhere right now, totally healed of broken body at last, with a slice of pie in hand. Here’s to you, sir. Thank you for your contributions to math and science.
Be sure to look over all the pi(e) recipes below. There is quite a load of them, enough to keep us baking for weeks and months on end. Enjoy. And since I am late- I am off. Tomorrow is Cherry Cake, British Bake-Off style. Join me please. Let’s hope I don’t muck it up, and that I get it posted on time as well!
- 2-1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup very cold water
- Pulse flour, sugar and salt once in the food processor to stir, then add cold butter cubes, pulsing a few times more until crumbly.
- Add the water through the chute in a thin stream, pulsing a few times as you do until dough comes together.
- Divide dough into two disks, wrap in plastic wrap and refrigerate 30 minutes to an hour.
- When ready to assemble pie, roll out disks one at a time, 1/8 inch thick, with the first disk lining a deep dish pie plate.
- Trim edges and flute the dough in the plate, line with parchment and pie beads or dry beans, and blind bake at 425°F. for 12 minutes.
- Remove pie crust and cool while you prepare the filling.
- 3 pounds fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar
- 1/2 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon orange extract
- 1-2 tablespoons heavy cream (crust topping)
- 1-2 tablespoons coarse sparkling sugar (crust topping)
- Prepare pie dough and blind bake bottom crust.
- Place strawberries, sugar, cornstarch and lemon juice in a saucepan; cook over low heat until mixture thickens then remove from heat and stir in the extract; cool.
- Roll out second half of pie dough an eighth inch thick and use a pastry wheel to cut strips.
- Place strawberry filling into the bottom crust.
- Top filling with crust strips. interweaving them; when all are on there trim the edges and press the ends down onto the edges of the bottom crust.
- Brush top lattice lightly with heavy cream and sprinkle with coarse sugar.
- Bake pie at 375°F. for 50-60 minutes until browned and filling is firm.
- Cool completely before slicing and serving.
From the kitchen of palatablepastime.com
Pi Day Pie Recipes
- Beef Stew Pot Pie with Homemade Puff Pastry Topping by Amy’s Cooking Adventures
- Brownie Mint Pie by Family Around The Table
- Chocolate Coconut Cream Pie by Strawberry Blondie Kitchen
- Chocolate Mint Pie by Karen’s Kitchen Stories
- Chocolate Peanut Butter Tart by The Redhead Baker
- Chocolate Velvet Pie with Meringue Crust by That Skinny Chick Can Bake
- Cinnamon Streusel Topped Carrot Pie by Cooking With Carlee
- Coconut Chess Pie by The Spiffy Cookie
- Crazy Easy No Bake Key Lime Pie by Jonesin’ For Taste
- Easy Buttermilk Pie Recipe by West Via Midwest
- Easy Lemon Pie by Corn, Beans, Pigs & Kids
- Lamb, Basmati Rice, and Grape Leaf Pi(e) by Culinary Adventures with Camilla
- Mini Lemon Meringue Pies by Cookaholic Wife
- Mixed Berry Mini Pies by Bear & Bug Eats
- Old Fashioned Coconut Cream Pie by Everyday Eileen
- Shamrock Shake Pie by Kate’s Recipe Box
- Smoked Salmon and Herb Pie by A Day in the Life on the Farm
- Strawberry Lemonade Pie by Cindy’s Recipes and Writings
- Strawberry Pie by Palatable Pastime
- Torta Pascualina (Spinach Ricotta Pie) by Caroline’s Cooking
- Upside Down Apple Pie by Jolene’s Recipe Journal