Baby girl and I traveled home to Minnesota to surprise my mother this week. The surprise was a great success.
We made Strawberry Pie yesterday with strawberries she picked from her garden. It was AMAZING! I didn’t take pictures until after it was done but I think this was simple enough that it doesn’t really need them.
I have been one of those people who *gasp* buy pie crust at the store, I just can’t see myself going through all the steps for a butter crust; chilling the butter, making sure everything is combined properly, refrigerating for hours, it’s just not my style. All the new recipes tell you to do this (even the pie that is almost identical to this one on the Betty Crocker site.) When I asked my mom about it, she says she has never refrigerated her crusts, that is just too many steps. (Yes, I’m sure that I got my aversion to over complicated recipes from her, thank you mom) This crust does use shortening which I had removed from the house but I think I may have to bring it back just for this.
This is all from my moms old Betty Crocker cookbook I have eaten from my entire life. So many great food memories from that book and we are still making more. 🙂
Standard Pie Crust
8 or 9 inch one crust pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll dough two inches larger than inverted pie pan with floured rolling-pin. Fold pastry into quarters and ease into pan and unfold. Prick bottom and sides throughly with fork and bake at 400 for 10 – 12 minutes or until golden brown. allow to cool completely.
Strawberry Glace Pie
Baked Pie Shell
6 cups fresh strawberries (about 1 1/2 quarts) (or more if you would like more strawberries in your pie)
1 cup sugar
3 Tablespoons cornstarch
1/2 cup water
3 ounces of cream cheese
In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
In medium bowl, beat cream cheese until smooth. Spread evenly in pie crust. Top with remaining strawberries, cut in half lengthwise. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.
Cooks Note: you can increase everything a bit if you have a 10 inch pan, if you add a little more water and heaping tablespoons of cornstarch it will still turn out. And if you are like us and like more strawberries than glaze you can add extra into the pie shell until you are happy with it.