You guys. This Strawberry Pie. I have no words. It’s off the charts good. Like sooooo good. Like I licked the pie plate good. In fact, I made it twice just to make sure the first time wasn’t fluke. I’m happy to report that it was just as good the second time around.
Life has been full. I hesitate to use the word “busy” because that always implies a negative and that’s so not the case. Life has been awesomely full. So even though things get a bit (ok, lot) hectic with two dogs and two boys it’s all in a mostly good way! How could I complain when I have healthy kids playing sports, lots of new snow to be ripped up- in the spring no less, and I’ve been doing a ton of private chef work as well. Combined it all adds up to an extremely full winter. But it also means I haven’t had a ton of leftover time to focus on the blog. And for that I’m sorry. The ski/snowboard season is almost over so once that happens, I’ll have a bunch more free time to focus here. Hang tight, my beautiful readers- the resorts close in a few weeks!
I really love Utah in the springtime. One day it’s mid 60’s and flipflop weather and the next we’re getting pounded with a foot of snow in the mountains. I can’t tell you how many pictures I saw posted on Facebook this past week where snow is covering tulips or someone was lamenting that they wish winter would just be over for good. I, on the other hand, do my happy dance overtime Mother Nature spews the white stuff on us. Spring powder days are the BEST. And I love, love, LOVE this mix of weather. I’m happy to keep my flip-flops right next to my snowboard boots if it means I get to use both! In no time at all the resorts will close and yet another (epic!) ski season will be in the books. So I say let’s not rush it out. I’m going to enjoy the cold, overcast days just as much as I am the sunny, “spring is here” days.
My cooking reflects the spring perfectly. I’m not quite ready to give up the warm, hearty comfort foods- especially on the colder days but am also welcoming the lighter, spring produce into my kitchen with open arms. Last week I made a pot roast in the slow cooker with potatoes and other root veggies and two days later roasted asparagus, steamed artichokes and this Strawberry Pie for a super light dinner. As you can see, I’m an equal opportunist and whatever the weather brings, our menu usually reflects. It’s tasty that way!
And if there is any fruit that represents spring more, it’s strawberries. They are SO good right now. And cheap. I’m digging it. I’m hoping to to get some jam put up in the next week or two as well. This Strawberry Pie is like a more sophisticated version of strawberry shortcake. While a little more fussy, it’s well worth the effort. The crust is buttery, crispy perfection and the strawberry filling is the perfect balance of sweet and tart. And, seriously, how can you go wrong with a big ‘ol smear of homemade whipped cream?
The answer: you can not.
ps- this site has an awesome tutorial for making Strawberry Pie if you’re a visual person and need the help. I actually used it myself when making this pie!
Happy spring, everyone! And as always, thanks for reading!! xoxo, KelleyPrint
A simple fresh strawberry pie with homemade whipped cream!
for the pie crust:
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons sugars, divided
- ¼ cup cold vegetable shortening
- ¼ cup cold butter, cut into 1/4-inch cubes
- 4–5 tablespoons ice cold water
for the filling:
- 6 cups quartered and hulled strawberries
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 egg
- 1 pint whipping cream, divided
- 2 tablespoons powdered sugar
- Preheat oven to 425F degrees.
- In a large bowl, combine the flour, salt and 1 tablespoon sugar. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
- For the dough into a disc. Place the dough onto a lightly floured sheet of wax or parchment paper. Lightly flour the top of the pie dough and place another sheet of parchment or wax paper on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness.
- Remove the parchment, fold the dough over and lay across the pie plate. Press the pie dough lightly into the bottom and sides of the pie plate. Trim excess pie dough and crimp edges around plate for a finished look. Use a fork and lightly prick the bottom and sides of the dough. Line the pie crust with a piece of tinfoil large enough to cover the pie plate. Fill the plate with either pie weights or dried beans. Place in the freezer for 20 minutes until nice and firm.
- Make egg wash by whisking egg and 1 tablespoon whipping cream in a small bowl; set aside.
- Remove pie crust from freezer. Reduce oven to 375 degrees and bake pie crust for 15 minutes. Take pie crust out of oven and remove the beans or pie weights. Brush the bottom and sides of the crust with the egg wash. Sprinkle with remaining 1 tablespoon of granulated sugar. Put crust back into the oven and bake until the egg wash is dry and the crust is starting to brown, 5-8 minutes. Remove crust from oven and let cool completely.
- Meanwhile, make the filling. Add 2 cups of the hulled and sliced strawberries to a small saucepan. Mash strawberries until chunky and slightly juicy. Add 3/4 granulated sugar, corn starch, vanilla, lemon juice, lemon zest and a pinch of salt. Bring strawberry mixture to a simmer over medium heat and cook, stirring occasionally, until sugar dissolves and glaze has thickened; 3 to 5 minutes. Stirring occasionally, let strawberry mixture cool completely.
- Stir in additional 4 cups of fresh strawberries to the cooked strawberry mixture. Spoon filling into cooled pie crust. Cover pie crust with plastic wrap and chill in refrigerator for at least 4 hours or overnight so pie will set.
- When ready to serve the pie, whip remaining whipping cream with 2 tablespoons powered sugar. Top pie with whipped cream, cut and serve!