I’m Lovin’ Strawberry Pie
The recipe I’m going to share today is for the pastry crust.
I’ve used the same pastry and used it two different ways to create a strawberry pie.
The first pie was made with a pre baked crust, fresh strawberries and a Strawberry Glaze (Glaze from a package)
Super simple to throw together, especially if you’re in a pinch!
The second pie is a Strawberry Galette made with berries that were tossed with some sugar and a tsp of corn starch and then baked along with the crust and a
homemade glaze made by simmering some berries, pureeing and straining them and then cooking the puree with some sugar to create a syrup.
A syrup that I forgot to brush on top of the galette before I took the photo!
Good for Almost Anything Pie Dough from Baking From My Home To Yours by Dorie Greenspan
3 cups all purpose flour
1/4 cup sugar
1 1/2 tsp salt
2 1/2 sticks of very cold (or frozen) butter, unsalted and cut into 1″ pieces
1/3 cup very cold (or frozen) vegetable shortening, cut into 4 pieces
1/2 cup ice water (this is an approximate measurement, you may not need nearly this much)
*this is enough to make a 9″ double pie crust
Combine the flour, sugar and salt in a food processor with a metal blade attached. Pulse the ingredients just to combine them. Drop the butter and shortening into the flour mixture while giving the machine short pulses to cut the fat into the flour. You should have pea size chunks as well as finer bits of butter in the mix.
While pulsing the machine, add 6 tbsp of ice water. Add a tbsp, pulse the mixture…Add a tbsp pulse the mix….etc
Once 6 tbsp of water have been incorporated, give the dough a few long pulses (4-6 seconds) The dough should look evenly moistened and stick together when pinched. If this is not the case, add a few more pulses of water until you have achieved a workable dough.
Divide the dough in half and form into two disk shapes.
Wrap each disk in plastic wrap and chill for 1 hour. (I usually cheat and stick it in the freezer for 20 minutes or so)
Roll the dough on a floured surface to your desired shape or large enough to fit a buttered pie plate.
Prepare your pastry as desired and bake as per instructed in your pie recipe or until the edges are golden brown. You may choose to use an egg wash (1 egg beaten with a tiny bit of water and brushed on the un baked pastry)
As usual, I’m linking up to Tidy Mom’s “I’m Lovin it” Friday. Stop by and check out all of the other great Lovin it blog posts!