Farmhouse Strawberry Pie Recipes
FARMHOUSE STRAWBERRY PIE
The only change I made to this recipe is the amount of strawberries I used. It calls for a pint (2 cups), but once I placed them into the baked crust, it just looked really skimpy. So, I decided to just add more until I liked the height of it, I pretty much doubled it.
Provided by Angela (Grammy) Derby @Angela_Derby
Categories Pies
Number Of Ingredients 6
Steps:
- Prebake pie crust according to directions on package or prepare your own homemade crust. (If you'd like to use my Mom's Flakey Pastry, scroll down.) Cool to room temperature. Prick the inside of the pie crust all over with a fork and bake at 400F degrees for about 10-15 minutes, then allow to cool completely.
- Wash and hull strawberries. Then cut them in half (or maybe smaller depending on how big your berries are).
- In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin. Whisk together until thoroughly combined. Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil. Remove pan from the heat and allow the glaze to cool. (I put the pan into a bowl with a couple of inches of ice water. This cools the glaze quicker and allows it to set up a bit.)
- As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well. Whisk it occasionally as it cools. It will be thickened but still pourable.
- Add your sliced berries to the baked and cooled pie crust. Pour strawberry glaze over berries. Making sure to get it in between the nooks & crannies of the berries as best you can.
- Chill pie in the refrigerator at least 2-3 hours before serving. When ready to serve, dollop each slice with some whipped cream.
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- Roll your pie dough and transfer to a 9-inch pie plate. Trim the crust to a half inch overhang. Tuck the edges under and crimp the edges for a pretty edge. Dock the pie crust with a fork on the bottom and sides. You might be wondering what docking means. It simply poking holes in the dough so that it does not puff up during baking.
- Line the inside of the crust with parchment paper, then fill with dried beans or baking weights. In a pre-heated 400-degree Fahrenheit oven, bake for 16-18 minutes, until the edges of the crust are a light golden color.
- Remove the pie weights and parchment paper, brush all over with heavy cream or a whisked egg and return to the oven and bake another 10-12 minutes. This will help create a barrier between the pie filling and the crust, thus reducing the chance of having a soggy crust. Let cool to room temperature.
- In a small saucepan, combine the sugar, cornstarch and water stir until smooth. Heat to boiling and cook for approximately 2 minutes or until thickened. (stir the entire time boiling).
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