Sunday, June 5, 2011

Strawberry Pie

This pie is light and refreshing...a great taste for summer! (This recipe comes courtesy of Susie Merrick, a definite queen of the kitchen).
1 Cup Unbleached Flour
1 Stick Cold Butter, Diced
2 Tbsp. Ice Water

Preparation: For crust, place butter and flour in processor and process until “mealy” texture. Pour in water and process just until dough comes together. Take it out and liberally flour surface to roll out. Roll and place into pie plate. Prick the bottom of crust. Place parchment paper on crust and fill with pie weights (or dry beans). Bake at 400oF for 15-20 minutes. Allow to cool.

1 Cup Sugar
1 Cup Cold Water
2½ Tbsp. Cornstarch
2 Tbsp. White Karo Syrup
3 Tbsp. Cherry or Strawberry Jell-O

Preparation: For glaze, combine sugar, water, cornstarch, and Karo syrup. Heat on the stove or in the microwave until boiling and thick (but not too thick). Note that the mixture will thicken more as it cools, so if you heated it too much and got it too firm, just add some water. Cool for 5-10 minutes and then add the Jell-O. Cool completely.

Fresh Strawberries, washed, hulled and halved
(Don’t add sugar or cut too small or they will bleed into the crust, making it soggy!)

Whipped Cream Topping:
Heavy Cream
To assemble: arrange the strawberries in the cooled pie crust and drizzle the glaze over the berries. Refrigerate and serve topped with softly (not stiffly) whipped cream sweetened with a little sugar and vanilla.

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