In search of a BAKED Strawberry pie Recipe...
Help please! I have been "googling", checking on this site and going through many cookbooks trying to find a basic recipe for a baked strawberry pie! All I find are ones with gelatin or cream cheese, or one that is chilled. I want an "old-fashioned", 2-crust pie from the oven! My dear Auntie used to make one that was so simple and delicious, but alas, she is gone and did not leave her recipe! I know it's basically just sugar, salt, cornstarch and berries, but as a baker, I am not that talented or adventurous to try to 'wing it'. Any suggestions?!? Thanks!! O=:) PS I already know how to make a crust, and I wanted to also use blackberries mixed with the strawbs.
I don't have a recipe for you, but couldn't you just find a blueberry pie recipe and substitute strawberries? I can't see how it would be very different!
As a baker...I truly recommend that you do just wing it. Simple fruit pies don't really need recipies. I've never actually used one. Cut your berries into whatever shape they were in your aunt's pie, sprinkle sugar over to taste. Start with about 1/3 cup and taste. If they are more tart berries add more, if they are already sweet enough, then you're good. Add some cornstarch to sop up the juices...say...about a tablespoon, maybe 1.5 tbsp. Toss to distribute corn starch and dump into your pie shell. Oh...and salt if you think it needs the contrast, just a big pinch I guess.
I also second ddelicious's idea. But when it comes to the sugar, add just a portion of the recipe's recommended dose and then TASTE. Berries vary a lot in sweetness and you don't want to end up with a sickeningly sweet pie. Unless you do...and then add sugar to your heart's content!
Trust me on this one...the worst that happens is that you end up with not exactly perfect pie, but it'll still taste good no matter what. Good luck!
Thanks...I did find one with blackberries and I thought that's what I'd do. I had a overabundance of both strawbs and BB, so I figured a pie or 2 would be good. I've never been much of a sweet pie maker, so I wanted to be sure. Thanks again for your advice. One is already in the oven! ;)
So just tried the above recipe -- a baked strawberry custard pie -- and was overall quite happy with how it turned out. Liked how the strawberries baked but remained whole fruit. Next time will definitely cut back on the sugar and add vanilla. For an adult audience might try rum. Also, for anyone interested in trying, be aware that the pie will probably take longer to bake/set than the recipe suggests. It took about twice as long for me. But it's the only pie I've made to date that BBjr actually asked if I had the recipe for so I could make again. Hard to beat that :)
Here's my recipe, but WAIT until strawberry season! The strawberries really need flavor to carry the whole pie, amd mid-winter berries taste more like straw than berries.
One 9” Double-Crust Pie
FOR THE PIE CRUST:
2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
6 ounces of cold, unsalted, high butterfat butter (such as Plugras), cut into tablespoon-sized pieces
4-5 tablespoons ice water
1. Put flour, salt and sugar in bowl of a food processor and process briefly, 3 or 4 seconds, just to combine. Add butter chunks and pulse processor just until mixture resembles cornmeal. Do not over process.
2. Turn the mixture into bowl and sprinkle it with 4 tablespoons of ice water. Lightly fork the water through the mixture (a 2 pronged meat fork works well for this), until the water is evenly distributed. Test the dough by forming a ball of it in your fist: if it doesn’t form a ball, add the last tablespoon of water.
3. Gather the dough into 2 slightly uneven balls and flatten them into roughly 4” disks. Wrap the disks in plastic wrap and chill the dough in the refrigerator for about an hour.
FOR THE PIE:
8 cups fresh, seasonal strawberries, washed, quickly dried and then hulled. (To dry the strawberries, line a roasting pan with 2 layers of kitchen towels, carefully turn the wet berries into the pan and gently rock the pan back and forth.)
3 1⁄2 tablespoons quick cooking tapioca
1 to 1 1⁄2 cups sugar
2 tablespoons lemon juice
2 tablespoons butter, cut into pieces
1 egg (for egg wash)
1. Preheat oven to 450°
2. While the dough is chilling, prepare the filling. Turn the berries into a large bowl. In a smaller bowl, mix about a cup of the sugar with the tapioca, and sprinkle this mixture over the strawberries. Add the lemon juice and toss this mixture through the berries until it’s well distributed.
3. Taste the filling for sweetness (the tapioca will be crunchy). Add additional sugar only as needed, as too much sugar will overwhelm the flavor of the berries. Allow the mixture to macerate while you finish chilling and rolling out the pie crust.
4. Roll out the pie dough to fit your pan, using the slightly larger disk for the top crust. Pour the macerated berries and juice into the bottom crust, and dot them with the butter pieces. Seal the pie with the top crust. In a small bowl, whisk the egg and brush the top of the pie with the egg. Cut 4 or 5 vents in the top crust.
5. Place the pie in the oven on a cookie sheet and bake for 10 minutes at 450°, then reduce the heat to 350° and bake for another 35-45 minutes. Serve the pie slightly warm or at room temperature, with whipped cream.
This one has one crust, but it's delicious.
Inspired by the Mile High Strawberry Pie from Taste of Home.
1 9-inch baked crust of choice (pastry or graham cracker)
1 cup sugar
1/4 cup corn starch
1/4 tsp. salt
1 cup water
1 tsp. lemon juice
2 cups mashed strawberries (pastry blender works well for mashing)
Approximately 3-4 cups halved strawberries (enough to fill pie crust at least half way)
Sweetened whip cream (topping for serving)
Optional: Whole berries and mint sprigs for garnish
Combine dry ingredients in saucepan and mix well. Add water and lemon juice; stir well. Mix in berries. Cook over medium-low heat (stirring often) until mixture comes to a low boil, thickens, and "clears." Cook over low boil for about 3-4 more minutes, stirring constantly. Remove from heat and let cool.
Place halved berries in baked pie shell as evenly as possible. Pour glaze over berries and chill for at least 3-4 hours. Before serving, cover slices with dollop of whip cream. Garnish with whole berries and mint sprigs.
I was lurking on the net looking for a strawberry pie recipe, not wanting the regular fare and came across this thread. Oh my! That cooks.com recipe is actually VERY GOOD! I didn't think it would be anything special, not my usual kind of pie, but it's excellent! I used the heavy cream instead of the milk and it was heavenly, will be making that one again!
Don't forget that *rhubarb*-strawberry pie has a reputation and following--it is delicious too.