Sunday, June 20, 2010

Strawberry Pie

I had the best intentions of healthily eating the large carton of fresh strawberries I bought last week.. you know, a few sliced with some plain yogurt for breakfast, blended with a banana for a smoothie or just eating chilled as an after the pool snack.  

Well, my great intention did not come to fruition.  My carton of fresh strawberries sat untouched in the fridge for a few too many days.  Instead of resorting to freezing them all and be left with the only option of future smoothies, I made a pie.  Haha.  A very non-healthy alternative to my first wishes, but a tasty one, none-the-less.

Strawberry Pie Crust
1 1/3 cp flour
1 tsp salt
1/2 cp shortening
3 Tbs ice cold water

In a food processor, blend flour and salt.  Add shortening, blending until course crumbles.  Add the ice water and blend until dough forms.  Chill in fridge.  Meanwhile, I de-stemmed the strawberries and halved into a large bowl while the dough chilled.  After 30 min, remove dough, roll out on floured surface.  Place in pie pan, pinching edges to form even, decorative crust.  Bake at 425 for 15-18 min.  Let cool, before adding strawberry mixture.

Strawberry Pie
Prebaked 9 in pie crust (see above)
1 qt fresh strawberries
3 Tbsp cornstarch
1 cp sugar (or less)
3/4 cp water
1/3 cp chocolate chips (melted)

First off, melt chocolate and "paint" inside cooled pie crust (strawberry pies are notorious for becoming soggy, and by having a chocolate lining, no more wet crust!)

Pour a fourth of the berries, cornstarch, sugar and water in a small pot.  Cook on med-high heat until mixture boils, stirring constantly!  Allow mixture to boil 2-3 min, until thick and gel like.

In cooled crust, place the remaining (3/4) berries and top with stove top, berry mixture.  Spread evenly in crust and refrigerate for a few hours.  (You can check if it's chilled through by feeling bottom of pie dish).

Top with whipped cream and chocolate drizzle if desired.  Serve with dark espresso roast coffee.

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