Monday, June 29, 2009
We went to a strawberry patch and picked the ripest strawberries I have ever seen!
When we came home, we just had to make a pie with all of our yummy, juicy treasures. I just used this basic recipe; it tasted good, although it was a tad runny. I don't know if I inherited my moms knack for making runny pies or if we cut into it too soon. It wasn't quite cooled all of the way, but we couldn't wait any longer!
dough for 2 crusted pie
1 1/2 quarts hulled, chopped strawberries
1 cup sugar
4 heaping Tbsp cornstarch
pinch of salt
Roll out the bottom crust and line the pie pan with it. Combine berries, sugar, cornstarch and salt in a bowl and stir to combine. Pour into the bottom crust. Roll out the remaining crust, slice into strips and arrange in a lattice pattern. Bake at 350° for 1 hour or more until the filling is bubbly and crust is lightly browned.
I used my moms pie crust recipe and instead of making pie crust cookies with the scraps, I re-rolled them to make a mock lattice top.
2 cups flour
1/2 tsp salt
2/3 cup shortening
6-7 tbsp water
Using a pastry blender, cut 1/2 of the shortening into the flour and salt until it has the texture of cornmeal.
(My husband wanted to get in on the baking)
Cut remaining shortening in and blend until like large peas.
Add water, 1 tbsp at a time, until doughy.
Roll out on a lightly floured surface to be 1 inch bigger than the pie pan. Turn dough into pie pan and either bake at 475° for 8-12 minutes (until golden brown) for a pudding pie or fill with pie filling for a baked pie.