Wednesday, July 15, 2009
I thought this would be a refreshing summery dessert while also helping us use up the buckets of strawberries we picked a few weeks ago! It's pretty yummy, but not quite as creamy as I'd like. I may add an entire container of Cool Whip next time. The original recipe called for a Wheat Crust (recipe included below) but I used my mom's crust recipe, which can be found here. I just baked it at 475° for 8-10 minutes and let it cool before filling it with the pie ingredients.
Whole Wheat Pie Crust
1 1/4 cups whole wheat pastry flour
1/8 tsp salt
7 tbs very cold butter
Mix flour with salt in a medium bowl or food processor. Cut in cold butter with a pastry cutter. Add ice water, 1/2 tbs at a time, until dough forms into a ball. Gather up and pat into a disc. Wrap in plastic and refrigerate dough for at least 30 minutes. When ready to use, roll dough out on a lightly floured surface into a 10-inch circle. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust. Bake at 475° for 8-10 minutes. Cool to room temperature.
Strawberry Pie Filling
3 6 oz containers strawberry yogurt
6 large strawberries
1 cup cool whip
For filling, blend strawberries and yogurt together in a blender. Stir in Cool Whip and pour filling into cooled pie crust. Chill in freezer for a couple hours. Once frozen, garnish with some sliced strawberries