While visiting family I made this pie for my dad because he just had bought fresh strawberries. My nephew helped me roll out the dough and spooned the sweet berries in our freshly baked pie crust. Made with the simplest of ingredients, this pie is rustic and quick. It just feels like summer when you pair freshly picked strawberries with a buttery crust. What more could you ask for? Except maybe a scoop of ice cream on the side.
Strawberry Filling:
3 pints fresh strawberries, hulled and cut in quarters
1/2 cup powdered sugar
1 tsp orange zest
1 tbsp Grand Marnier (optional)
Pie Crust:
12 tbsp (1 1/2 sticks) unsalted butter, very cold
3 cups flour
1 tsp salt
1 tbsp sugar
1/3 cup vegetable shorting, very cold
6 to 8 tbsp ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll one disk of dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Keep the leftover crust in the refrigerator for another pie or store in the freezer for a month. Another great dough recipe from Ina Garten, The Barefoot Contessa. Let pie crust cool wile you prepare the strawberries.
Wash, hull and quarter the strawberries. Place in a bowl with sugar and Grand Marnier. Toss and let sit.
Serve with a scoop of ice cream. We had cookies n' cream, which turned out to be great!
Strawberry Filling:
3 pints fresh strawberries, hulled and cut in quarters
1/2 cup powdered sugar
1 tsp orange zest
1 tbsp Grand Marnier (optional)
Pie Crust:
12 tbsp (1 1/2 sticks) unsalted butter, very cold
3 cups flour
1 tsp salt
1 tbsp sugar
1/3 cup vegetable shorting, very cold
6 to 8 tbsp ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll one disk of dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Keep the leftover crust in the refrigerator for another pie or store in the freezer for a month. Another great dough recipe from Ina Garten, The Barefoot Contessa. Let pie crust cool wile you prepare the strawberries.
Wash, hull and quarter the strawberries. Place in a bowl with sugar and Grand Marnier. Toss and let sit.
Serve with a scoop of ice cream. We had cookies n' cream, which turned out to be great!
Comments
Post a Comment