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Strawberry Pie, Southern style with no artificial colours or flavours

Strawberry Pie

Strawberry Pie - Southern style with no artificial colours or flavours. Why interfere with the sweet natural flavour of summer ripe strawberries?
Course Pie/Dessert
Cuisine North American, Southern Inspired
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 Servings
Calories 326 kcal
Author Barry C. Parsons

Ingredients

For the pastry (makes 2 pie shells)

  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 3/4  cup very cold butter
  • 1/4 cup very cold shortening (you can use additional butter if you prefer)
  • 1/4 cup ice water

For the strawberry filling

  • 2 tsp unflavoured geletine powder (stirred into 1/4 cup cold water)
  • 6 cups sliced strawberries (Divided in 2 halves)
  • 3/4 cup sugar ( use up to 1 1/4 cups if you prefer it sweeter)
  • 1/4 cup water
  • 2 tbsp  corn starch ( dissolved in 1/4 cup water)

For the Vanilla Whipped Cream

  • 1 cup whipping cream
  • 2 rounded tablespoons icing sugar (powdered sugar)
  • 1 tsp vanilla extract

Instructions

To prepare the pastry

  1. Using a food processor or a pastry blender cut cold butter & shortening into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
  4. You can make your dough the previous day but make sure you take it out of the fridge for 10 -20 minutes to warm slightly before rolling out.
  5. Roll the dough into a 12 inch round and place in the bottom of a 9 or 10 inch pie plate.
  6. Trim and flute the edges as desired.

  7. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown. ( Alternatively you can blind bake the pie shell using baking weights if you prefer.)

  8. Cool completely before adding the filling.

To prepare the filling

  1. Add the gelatine to the 1/4 cup cold water and set aside for a few minutes until needed.
  2. Add 3 cups of the sliced strawberries, the sugar and 1/4 cup water to a small saucepan and simmer for only a few minutes until the strawberries have release most of their juice.
  3. Dissolve the corn starch in the 1/4 cup of water and stir into the simmering strawberries.
  4. Stir constantly for 2 to three minutes while the strawberry mixture thickens.
  5. Remove from heat and stir in the gelatine mixture until it is fully dissolved.
  6. Allow to cool to almost room temperature before stirring in the 3 cups of fresh sliced berries.
  7. Pour into the baked pie shell and refrigerate for several hours or overnight until set.

To Prepare the Vanilla Whipped Cream

  1. Simply beat all of the ingredients together with an electric mixer until firm peaks form.
  2. Use the cream to garnish the pie or add a dollop of it to the top of the pie when serving.