Strawberry pie full#

This pie takes at least 8 hours to set up in the refrigerator, so plan ahead.Between cutting up the strawberries, making and baking the crust, cooking and chilling the topping, and whipping up the cheesecake filling, prep time is about 5060 minutes. Tip from The Test Kitchen: Arranging a leaf cutout over each seam where two braids meet gives the appearance of a seamless rim. Chilling & Serving Your Strawberry Cream Cheese Pie. Reduce heat to 350☏ bake, covering edge with foil if browning too quickly, until filling is bubbling and bottom is golden, about 50 minutes. Arrange remaining cutouts over filling, overlapping slightly brush with remaining egg wash.īake on rimmed baking sheet on bottom rack of 425☏ oven until top is light golden, about 18 minutes. Brush braids with some of the remaining egg wash arrange leaf cutout(s) over seams where2 braids meet. To finish: Brush some of the egg wash over edge of pie shell arrange braids over top, trimming to fit. Scrape into pie shell dot with butter.Įgg Wash: Whisk egg yolk with 2 tsp water. Meanwhile, roll out remaining pastry disc to 1/8-inch thickness fit into 9-inch pie shell, trimming excess.įilling: In large bowl, toss together rhubarb, strawberries, sugar, tapioca starch, lemon zest and vanilla. Working with 3 pastry strips at a time, weave together to create 3 braids. The effects of this stony strain are believed to be relaxing, soothing, and euphoric. Using knife, score surface of leaves to create veining. Strawberry Pie is an indica-dominant hybrid weed strain made by crossing Georgia Pie with Strawberry Fritter. While strips are chilling, using 2-inch leaf-shaped cookie cutter, cut out shapes from remaining rolled-out dough, rerolling scraps as necessary. Refrigerate until chilled but not completely firm, about 8 minutes. Place on waxed or parchment paper–lined baking sheet. Using pizza cutter or knife, cut some of the rolled-out dough into nine 10- x 1/2-inch wide strips. On lightly floured work surface, roll out 1 of the pastry discs into 14-inch square (scant 1/8-inch thickness). (Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month bring to room temperature before continuing with recipe.) Wrap each in plastic wrap refrigerate until chilled, about 30 minutes. Whisk together ice water, sour cream and egg drizzle over flour mixture, tossing with fork and adding up to 2 tsp more ice water if necessary to form ragged dough. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Serve with lightly sweetened whipped cream (I like to fold in some lemon zest here too), or vanilla ice cream.Easy-Roll Pie Pastry: In bowl, whisk flour with salt.Chill the pie for at least 1 hour to let the filling set, or simply let it sit at room temperature for an hour or two. Ingredients 1 unbaked pie crust heres my recipe 6 heaping cups sliced and de-stemmed strawberries 1 cup granulated sugar (or 1/2 cup granulated sugar and. Fold the remaining strawberries into the cooked strawberry mixture, then pour into the cooled pie crust (if you want a neater presentation, you can arrange the fresh berries whole in the pie crust then pour the cooked berry mixture over them).Remove from the heat and stir in the vanilla extract and salt.

Strawberry pie full#

Cook over medium heat, stirring constantly, until the mixture thickens, and come to a full boil.

In a medium saucepan, combine the sugar, cornstarch, lemon zest, and mashed strawberry/water mixture.

Mash 1 cup of the berries lightly with a fork or wooden spoon.

Bake for 20 minutes, then carefully remove the foil and weights, and bake for another 10 minutes, or until the crust is a light golden brown.

Line the crust with foil or parchment and fill with pie weights or dried beans.

Crimp the edges of the crust, prick the bottom and sides with a fork, and then freeze for at least 10 minutes.

Roll out the dough to a 10-inch round, and transfer it to a 9-inch pie plate.

Press the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour (you can also make it ahead and freeze it).

Add more water as needed if the dough is too dry. Drizzle in the vinegar and ice water and mix until the dough just comes together. Once mixed, cut in the butter in chunks until the mixture is in coarse crumbs.

In a large bowl or food processor, combine the flour, salt, and baking powder.