Strawberry Pie Recipe

Summary

Difficulty LevelMediumServings10
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 All purpose flour250 Milliliter (1 cup)
 Packed brown sugar50 Milliliter (1/4 cup)
 Salt1⁄2 Teaspoon
 Butter125 Milliliter (1/2 cup)
 Pecans125 Milliliter (1/2 cup)
 Cold water25 Milliliter (2 tablespoon)
 Egg yolk1
For filling
 Strawberries2 Liter (8 cups)
 Granulated sugar250 Milliliter (1 cup)
 Cornstarch50 Milliliter (1/4 cup)
 Water125 Milliliter (1/2 cup)
 Butter15 Milliliter (1 tablespoon)
 Whipping cream250 Milliliter (1 cup, for garnish)
 Icing sugar25 Milliliter (2 tablespoon, for garnish)

Nutrition Facts

Serving size

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

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.
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