Strawberry Pie Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs) | |
| Cold water | 2 Tablespoon | |
| Egg yolk | 1 | |
| 8 cups strawberries 2L | ||
| Granulated Sugar | 1 Cup (16 tbs) (Filling:) | |
| Cornstarch | 1/4 Cup (16 tbs) (Filling:) | |
| Water | 1/2 Cup (16 tbs) (Filling:) | |
| Butter | 1 Tablespoon (Filling:) | |
| Whipping cream | 1 Cup (16 tbs) (Garnish:) | |
| Icing Sugar | 2 Tablespoon (Garnish:) | |
Directions
Pecan Pastry: In bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs.
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.
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.
Chef
