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Old Fashioned Strawberry Pie

Strawberry-Pie-Recipe-1

This one’s filled with fresh, sweet strawberries coated in a light strawberry glaze. A glaze that’s just thick enough to hold the strawberries together, but just loose enough so a couple stray strawberries fall out out onto the plate. It’s not perfect — we love that. Not to mention, those stray strawberries are perfect for swiping through some lightly whipped cream.

The recipe is a breeze, too.

How We Make It — Fresh Strawberry Pie Recipe

There are two parts to this recipe — the pie shell and the strawberry filling.

How to Bake Pie Crust

Whether you buy pie dough or make homemade dough, you will need to bake the pie shell. This takes 20 to 30 minutes.

Start by rolling out some pie dough and placing into a pie dish roll it, place it into the pie dish and crimp the edges).

Next, use a fork to prick the bottom of the pie shell — this helps to prevent the dough from bubbling up when baking. Add some aluminum foil or parchment paper to the bottom then weigh it down with rice, dried beans or pie weights. Bake until golden then remove the foil or parchment and brush the entire shell with egg wash and bake a little longer. The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the strawberry filling from making the crust soggy.

Cool the pie shell then fill.

How to Make the Strawberry Filling

We really like to use fresh strawberries for this. Start by mashing about 2 cups of strawberries. Add some sugar, corn starch and extra flavors (like vanilla and lemon) then cook until bubbly and thick. — That’s your strawberry glaze.

Then, toss with more strawberries and add to the baked and cooled pie crust.

Refrigerate for a few hours then top with whipped cream.

One of my favorite deserts!

This entry was posted on Tuesday, October 28th, 2014 at 6:14 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.