Wednesday, July 15, 2009

Frozen Strawberry Pie

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
ice water

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


Marie said...

my apricots should be getting ripe. i may try that with vanilla yogurt and some fresh ripe apricots. maybe use the custard style yogurt and the extra creamy cool whip? btw, what is your mom's recipe for pie crust? is it the one under the rhubarb pie?

Michele said...

Oh that sounds divine! :) I bet that would work great! My mom's recipe should be linkied in that first paragraph (it's actually in the Strawberry Pie recipe) but if not, it's just:
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.
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.

Lucy said...

This pie looks like the perfect summer dessert - delicious :)