Sunday, June 15, 2014

Fresh Strawberry Pie

Happy Father's Day!!!

Today's "What's under the cake dome Sunday #50" is fresh Strawberry Pie.  If my Dad were alive I'd take him this pie, along with a big hug and kiss. 
What I really like about this Simple Fresh Strawberry Pie recipe is that the glaze is made from crushed strawberries, a little sugar (not too much!), cornstarch to thicken, a hint of almond extract and vanilla, and a wee bit of lemon juice.  The glaze is full of all natural strawberry.  I used to use the Strawberry Jello glaze filling recipes for Strawberry Pie, and while I like it, THIS FRESH STRAWBERRY PIE recipe is just too good to go back to the old variety. 

Fresh Strawberry Pie

  • Single pie shell, baked  (** notes at the end of the recipe for single baked pie shell tips and tricks**)
  • 5 cups of fresh strawberries, quartered and hulled
  • 1/4 cup cornstarch
  • 2/3 to 3/4 cup of sugar (adjust the amount according to the sweetness of the strawberries)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 Tablespoon lemon juice
  • 1 egg yolk
  • 1 Tablespoon cream
  • Whipped cream for topping (optional, but oh so yummy!)

Preparing your Pie Crust:
  1. Preheat the oven to 425 degrees F (220 C).  Place a baking sheet on the middle rack of the oven.
  2. Prepare your pie crust using either a homemade or store bought.  Roll out the pie crust to fit your pie dish.  Gently press the dough down into the pie dish so that it lines the bottom and sides of the dish.   Crimp the edges.
  3. Pierce the bottom of the crust with a fork to prevent air pockets and bubbles from forming while baking.
  4. Line the bottom of the crust with a sheet of aluminium foil.  Then, fill the foil with pie weights or you may use dry rice or beans to use as weights.  Place the pie crust in the freezer for about 10 minutes (or in the refrigerator for about 30 minutes) to chill until firm.
  5. Place the pie crust onto the preheated baking sheet in the oven and reduce the oven temperature to 400 degrees F (200 C).  Bake for 20 to 30 minutes or until the crust is golden and remove the crust from the oven.
  6. Using the egg yolk and 1 tablespoon of cream listed in the ingredients list, make and egg wash by whisking the egg yolk and cream in a small bowl or cup.  Brush the bottom and the sides of the crust with the egg wash and place back into the oven and bake until the egg wash is dry and shiny (about 3 to 5 minutes).  Cool the rust completely before filling.
Preparing the strawberries and filling:
  1. Place 2 cups of the strawberries in a small saucepan.  Mash the strawberries until chunky
  2. Add the sugar, corn starch, vanilla extract, almond extract, lemon juice and salt.  Bring to a simmer over medium heat and cook, stirring constantly, until the sugar has dissolved and the glaze has thickened (this takes approximately 3 - 5 minutes).  COOL THE FILLING COMPLETELY before proceeding.
  3. Combine the remaining 3 cups of strawberries with the cooled strawberry glaze.  Gently fold the strawberries with a rubber spatula into the cooled glaze until the berries are well coated.
  4. Spoon the strawberry filling into the cooled pie crust.
  5. Refrigerate the pie at least 2 hours before cutting to allow the filling to set up.
  6. Prior to serving, top with whipped cream and garnish with a couple fresh mint leaves and halved strawberries. ( just looks pretty).
  1. I never accept the idea that making a good pie crust is easy.  Like anything else, it takes practice.  Only after you have experimented a few times can say it is easy for you because you've already experienced the goofs, oopsies and missteps in making a homemade crust.  There is no shame in using a store bought crust.  But it is also very satisfying to learn to make a good pie crust and have the pie dough ready in the freezer for the moment you have the urge for pie. 
  2. In this particular pie and also with cream pies, I've found the step using the egg wash is a wonderful technique to keep the bottom of the crust from getting soggy.  If by chance your pie lasts a day or two, pie crusts tend to get a bit soggy.  But, using the egg wash and a quick baking prior to filling your pie will create a lovely barrier and help keep the crust from soaking up the juices and preserving the lovely flavor.
  3. One of these days I will buy proper pie weights, but in the meantime and in an effort to being frugal and using what is on hand in my pantry, I use either dried peas or dried beans or dry rice to weight the crust to prevent it from bubbling up and ruining a nice pie shell.  After rolling out the crust and fitting the crust into the pie plate and crimping and piercing, simply line the pie shell with a piece of aluminium foil or parchment paper and pour whatever you choose to weigh the foil/paper down.  I used rice this time.  Usually I use dry beans or peas.  One day I'll actually have baker's pie weights. 

Fresh strawberries are abundant right now so we'll be eating a lot of fresh strawberry pie, strawberry shortcake, strawberry/spinach salad...strawberry this and strawberry that.  +smiles+

Until next time,


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