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Strawberry Pie Recipe
|All purpose flour||250 Milliliter (1 cup)|
|Packed brown sugar||50 Milliliter (1/4 cup)|
|Butter||125 Milliliter (1/2 cup)|
|Pecans||125 Milliliter (1/2 cup)|
|Cold water||25 Milliliter (2 tablespoon)|
|Strawberries||2 Liter (8 cups)|
|Granulated sugar||250 Milliliter (1 cup)|
|Cornstarch||50 Milliliter (1/4 cup)|
|Water||125 Milliliter (1/2 cup)|
|Butter||15 Milliliter (1 tablespoon)|
|Whipping cream||250 Milliliter (1 cup, for garnish)|
|Icing sugar||25 Milliliter (2 tablespoon, for garnish)|
Calories 584 Calories from Fat 263
% Daily Value*
Total Fat 30 g46.4%
Saturated Fat 13.9 g69.5%
Trans Fat 0 g
Cholesterol 84.3 mg
Sodium 110.8 mg4.6%
Total Carbohydrates 75 g24.9%
Dietary Fiber 5.9 g23.7%
Sugars 44.1 g
Protein 5 g10.9%
Vitamin A 8.1% Vitamin C 196.2%
Calcium 6.9% Iron 13.3%
*Based on a 2000 Calorie diet
Stir in pecans.
Beat together water and egg yolk; using fork, stir into flour mixture until crumbly and moist.
Press into 10-inch (25 cm) pie plate.
Flute edges, cover and refrigerate for 30 minutes.
Using fork, prick pastry all over.
Line with foil; fill with dried beans or pie weights.
Bake in 375°F (190°C) oven for 10 minutes.
Remove weights and foil.
Bake for 10 to 12 minutes or until golden brown.
Let cool completely on rack.
Filling: In food processor or blender, puree 4 cups (1 L) of the strawberries until smooth.
In saucepan, combine sugar with cornstarch; blend in water.
Add pureed berries; bring to boil over medium-high heat, stirring constantly.
Reduce heat to low; cook for 1 to 2 minutes or until translucent and slightly thickened, stirring constantly.
Remove from heat; blend in butter.
Press mixture through sieve.
Let cool until lukewarm.
Arrange whole berries, tips up, in pastry shell.
Pour in filling; refrigerate for at least 2 hours or until set.
Just before serving, whip cream with icing sugar; spread or pipe around edge of pie.