Stinger Press
Are you planning on making the love of your life a nice romantic dinner? Well end that delicious dinner with a succulent Fresh Strawberry Pie. They will go head over heels for this pie the way they went head over heels for you.
The recipe for this lovely Fresh Strawberry Pie is from Betty Crocker’s Baking Basics Cookbook. In this cookbook there are very delicious but quite easy recipes that vary from shortbread cookies to crème brulee.
Ingredients:
PASTRY
1 Cup all-purpose flour
1/2 Teaspoon salt
1/3 Cup plus 1 tablespoon shortening
2 To 3 tablespoons cold water
Directions:
In a medium bowl mix the flour and salt. Cut in the shortening using a pastry blender, or you can just toss it with a fork, until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost leaves the side of the bowl.
(1 or 2 teaspoons more of water can be added if necessary.)
Lightly sprinkle flour over cutting board or countertop. Gather the pastry into a ball. On the floured surface, shape pastry into a flattened round. Wrap flattened round of pastry in plastic wrap and refrigerate for about 45 minutes or until pastry is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier.
(If refrigerated longer, let pastry soften slightly before rolling.)
On lightly floured surface, roll pastry around with a floured rolling pin into a circle that is 2 inches larger than an upside down 9 inch glass pie plate. Fold pastry into quarters or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate.
Heat oven to 475°F. After placing the pastry in pie plate, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll under edge to make even with plate. If you would like to make it look extra fancy then you could add a fluted edge, such as fork edge, pinch edge or even rope edge. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until golden brown. Cool completely on a cooling rack, about 30 minutes.
Rinse off the strawberries with cool water, and dry on paper towel cut out the hull of each strawberry with the point of a paring knife. In a small bowl, mash up enough of the strawberries with a fork to measure out 1 cup. Keep remaining whole strawberries for later.
Psst! Here’s a secret: To mash strawberries with ease, use the pulsing feature of your blender or food processor.
In a sauce pan, mix the sugar and cornstarch. Gradually stir in a half of a cup of water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat and cool.
In a small bowl, beat the cream cheese with a spoon until smooth. Spread the cream cheese into the pie crust. Top with the remaining whole strawberries and then pour the cooked strawberry mixture over the top.
Big strawberry fan? Want even more delicious strawberry flavor? For a double strawberry hit, use 3 ounces of soft cream cheese with strawberries in place of the regular cream cheese.
You will have to refrigerate this pie for about 3 hours or until set. Store the remaining of the pie covered up in the refrigerator.
PASTRY
FILLING
1 1/2 Quarts (6 cups) strawberries, hulled
1 Cup sugar
3 Tablespoons cornstarch
1/2 Cup water
1 Package (3 oz) cream cheese, softened
FILLING
25 minutes
8 servings
PREPARATION TIME
START TO FINISH
4 hours and 30 minutes
