A Sweet Labor of Love Recipe SwapIf you have come from Penny's blog, welcome to our recipe swap! I will be sharing a step by step guide for my strawberry pie and I hope you will try it in your kitchen.
There are so many reasons why I love living in Louisiana. But two of the best things around this time of year are Mardi Gras season (Parades & King Cakes), and strawberry season. There is nothing better than fresh strawberries from Ponchatoula, Louisiana. They are so big, red and sweet that you just want to eat them up!
Ponchatoula strawberries make the BEST pies and I am going to share how I make mine. My family knows as soon as these come into season I will be making a pie for them.
|Anne's Strawberry Pie|
I make my crust from scratch. You can use whatever pie crust you like for this recipe. Just be sure to pre-bake the crust and let it cool completely before filling the pie. Here are the steps:
|Flour your surface area and make sure your crust is cold. |
Also flour your rolling pin and the top of the dough before getting started.
|Roll out your crust to be a little larger than the widest part of the pie plate.|
This will allow it to sink into the opening and still have enough dough to reach all the way up the sides.
|Be sure to poke holes with a fork so that the steam can escape |
and you will not end up with pockets of air in your crust.
|Bake at 400 degrees until it is golden brown and allow to cool completely.|
Here is the recipe for my pie crust:
1 1/3 cups of all purpose flour
1/2 tsp of salt
1/4 cup butter, cubed
1/4 cup Crisco shortening (if you don't have shortening, you can just double the butter)
3-4 tablespoons of ice cold water
In a food processor, mix flour and salt. Cut in the butter and Crisco. Add water, one tablespoon at a time, until it forms a loose ball. (Rolling consistency)
I have a little secret to share about my pie crust. If I am not using a double crust recipe, I like to use Rose's Pie Plate. It has a nice, fluted edge; making easy work of assembling the crust once it is rolled out. All you have to do is tuck or trim the unbaked crust along the fluted edge and it looks so pretty!
Here is the recipe for the filling:
1 cup of sugar
3 tablespoons of cornstarch
1 cup of water
3 tablespoons of strawberry Jello, dry
2 - 16 oz containers of Louisiana strawberries, sliced (save one whole for decoration on the top)
In a small pot, combine sugar and cornstarch. Mix well. Add water and cook until the mixture thickens, usually when it comes to a boil. This can happen quickly, so don't walk away. Remove from the fire and add the Jello. Stir well until all combined. Let cool for 15 minutes. Add the sliced strawberries and stir gently until coated with the sugar mixture and allow to cool. Once cooled, add to baked and cooled pie crust.
|Slice the strawberries and add to the sugar mixture.|
(Don't forget to keep a whole berry for the top!)
|One of my secrets is to have more berries than filling. I think it tastes better!|
I love fresh, sweetened whipped cream on top of my strawberry pie. Some people like to use Cool Whip and that is also good.
Here is my recipe for whipped topping:
Half pint of whipping cream (do not use half and half)
2 tablespoons of powdered sugar
In a mixer with a whisk attachment, add all of the whipped cream and beat on medium until cream thickens slightly. Add powdered sugar. Beat on medium high until stiff peaks form. Add to top of pie.
While this pie is a labor of love, it is worth every minute when you taste how delicious and sweet it is! I hope you will make my strawberry pie and let me know how you like it.
The next stop on our blog hop is Laura's blog and I hope you will go check what she has in store for our recipe swap!