This past weekend I had the pleasure of conducting a baking class at the Cook’s Warehouse in Midtown. One of the featured recipes was a super easy and extremely delicious fresh strawberry pie with a no roll pie crust. I cannot stop making it.
All you strawberry lovers have to give this recipe a try. You can’t say, “I don’t make pie crust” either. This no roll pie crust takes away that excuse.
Don’t forget to make plenty of fresh whipped cream. You can never have enough for my taste.
Your favorite Chick from the South – Jamie
Fresh Strawberry Pie with Fresh Whipped Cream
2-3 pints(4 heaping cups cleaned) Fresh Strawberries
1 cup Sugar
3 tablespoons Cornstarch
juice of 1/2 Lemon
1 baked pie crust
1. Wash and hull strawberries. Place ½ of the fresh berries into a bowl and set aside.
2. Chop the remaining strawberries into small pieces. Place chopped berries into a medium sized saucepan. Mix sugar and cornstarch in a small bowl, add to berries in the saucepan and start cooking the mixture over medium heat. Cook for 4-5 minutes or until sugar is dissolved and the mixture starts to bubble.
3. Add lemon juice and cook over low heat for about 10 minutes or until mixture thickens. Remove from heat and let cool.
4. Cut remaining strawberries into halves and mix with the cooked mixture. Pour into baked piecrust and refrigerate for 2 hours or until mixture is cold throughout. Serve with fresh whipped cream.
Fresh Whipped Cream
2 cups heavy cream
¼ cup sugar
1 teaspoon vanilla (optional)
1. In a large mixing bowl, combine heavy cream and sugar. With either a hand or stand mixer, beat mixture together on a lower level. After a minute, increase the speed and continue to beat mixture until very soft peaks form.
2. If you are using the whipped cream as frosting, beat it for an additional 30-60 seconds or until soft peaks form.
3. If you are using vanilla, stir in by hand with a whisk at this point.
4. Best if used immediately. Can be stored for up to 24 hours in refrigerator.
No Rolling Necessary Pie Crust
2 cups all-purpose flour
3/4 teaspoon salt
3 tablespoons sugar
1/4 teaspoon baking powder
6 tablespoons frozen butter that has been grated on a cheese grater
1 tablespoon cream cheese
1/4 cup vegetable or canola oil
3 tablespoons cold milk
1. Grate or cut butter into a small bowl and place in freezer for 10 minutes or longer. In a medium sized bowl whisk together flour, salt, baking powder and sugar; set aside.
2. Add frozen butter and cream cheese to flour mixture. With your fingers, work the cream cheese and butter into the flour mixture. Rub the butter and cream cheese up until they’re in well incorporated into the flour. The dough will look like sand.
3. Combine the milk and oil. Whisk together milk and vegetable oil. Add all at once to flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations.
4. Place the prepared crust in the freezer while you preheat the oven and prepare your filling. To pre-bake your crust, heat the oven to 350 degrees F. Punch about 20-25 fork pricks around the entire crust. Line the chilled pie crust with foil or parchment paper and place pie weights, uncooked rice or beans. Bake for 10 minutes. Remove the foil/parchment paper and rice/beans and bake for 4-6 minutes uncovered or until golden brown. Do not overbake.