Posted by onbalancefitness on:
In my previous blog, I mentioned May being the best month for California strawberries. It also appears to be the month of birthdays; at least amongst my friends. Taking advantage of both these things, strawberries and birthdays, my usual "Nancy Cake" I make has changed to strawberry pie.
The recipe I use is from my mother, a registered dietician who taught gourmet cooking classes in local colleges for decades. I have included the crust recipe crust for I think it makes all the difference. With that said, making your own crust is optional. Pilsbury has an uncooked, ready-made crust that works great. Also, my crust recipe includes lard which may not be your thing.
For all you Taurus' and Geminis, HAPPY BIRTHDAY!!!!
Fresh Stawberry Pie
1 pie or tart shell
1 flat (2 quarts) large freshly picked strawberries
1 cup sugar,
2 tablespoons cornstarch.
3 ounce package whipped cream cheese (room temperature)
1 cup whipping cream
Poke holes (dock) unbaked pie or tart shell all over with fork (not at pie pan edges), then bake at 475°F for about 12 minutes until light brown. After first 5 minutes, prick any large bubbles.
Wash and drain strawberries. Pull out the best looking strawberries and set aside. Make a template of the pie or tart out of wax paper. Hull strawberries and place them on the wax paper to design pie. (These go on the bottom of the baked pie shell).
Mix the cornstarch in with the sugar. Chop or slice enough strawberries to make a pint, toss with sugar/cornstarch mix in saucepan, and cook very slowly over low heat until boiling, stirring occasionally. Cool mixture. Chill pie shell.
Spread whipped cream cheese over bottom of cooled pie shell. Arrange berries in pie shell as closely as possible (can slice somein half to fit real tight). Pour strawberry sauce over fresh berries. Whip cream until you have soft peaks, and then spoon or pipe over pie. Serve chilled.
Flakey Pie Crust
3 cups all-purpose flour
1 teaspoon salt
1 cup (8 ounces) lard cut into 6-8 pieces
¼ cup water
1 tablespoon cider vinegar
Process flour, salt and lard to coarse crumbs. Mix water, vinegar and egg together then add as processor runs, to form a ball. On a pastry board, knead 2 to 3 times only or cut into portions needed, form into balls and chill. May be frozen for up to 3 months. Makes four 9-inch pie shells and three 10-inch pie shells.
Wine with your pie? A nice glass of wine can bring out the berry in the pie and vice versa. If you're a red wine drinker, try a Grenache (Central Coast or French) or a Mourvedre. The pie will bring out the berry and caramel flavors in the wines. For a lighter fare, try a extra dry sparkling wine or Pinot Gris / Pinot Grigio.