Last year, I had a long running list of recipes I wanted to make with fresh strawberries. I made some of the recipes (strawberry jam, strawberry ice cream, strawberry shortcake, strawberry jelly), but we mainly gorged ourselves on the two or three overly full box bottoms of freshly picked Florida strawberries. Strawberry pie is one of the recipes on last year’s list. I never got around to making the pie, and it haunted me all year. It’s at the top of the list this season.
This is my aunt’s recipe, but I changed it slightly. I simmered about 2 cups of fresh strawberries in a little water to extract the juice. I used the fresh strawberry juice instead of water and jello when I made the filling. I think it makes the pie.
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1/2 cup chilled shortening
- ¼ cup ice water
- 8 cups whole ripe strawberries hulled
- 1/4 cup water
- 1 cup fresh strawberry juice
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 1 heaping tablespoon powdered sugar
Add all pastry ingredients except for the water to a food processor and pulse once or twice, until the mixture resembles tiny pebbles. Add water and pulse once or twice more. Remove the dough from the food processor and form a ball. Add a tablespoon of ice water if the dough is too dry. (Don’t handle the dough too much or it will soften and fall apart.) Wrap dough in clear plastic wrap, and refrigerate for about 30 minutes.
Roll dough to fit a 9.5-inch deep dish pie plate. Using a fork, prick the bottom and sides of the pie plate so that the crust doesn’t shrink when baked. Bake pie crust at 450°F until golden brown, about 7-10 minutes. Set aside to cool.
Simmer 2 cups strawberries and 1/4 cup water until strawberries soften. Strain strawberry juice through a fine sieve or cheesecloth to remove tiny seeds or pulp. Add water, if needed, to make the juice equal one cup. Mix together sugar and cornstarch, and add strawberry juice. Simmer until mixture thickens.
Fill pastry shell with the remaining strawberries. Pour strawberry filling over pie; cool completely. Refrigerate pie for several hours.
Beat heavy cream and powdered sugar on high until thick and soft peaks form. Dollop one or two tablespoons on each slice of pie.
Recipe NotesRefrigerate pie for several hours before serving.