Today I made two things in the kitchen that I have NEVER made before and had to share them with you because they are just so easy to make and way to yummy to keep to myself!
Homemade pie crust-check
Fresh strawberry pie- check
You should have seen me smiling away at myself for accomplishing these two culinary feats :)
I have no idea why I was so intimidated to make a homemade pie- it's silly really.
Because people I promise you both these recipes are SO easy and SO yummy!
So, if you've never attempted a homemade pie crust or made a strawberry pie. You need to. You'll feel so proud. Really and truly. You just need to. Don't be scared like I was. It will turn out great. I promise!
And your family will smile and tell you what an awesome cook you are. My kids literally licked their plates clean :)
Because this pie filling is beyond words. Seriously. While making it, the girls and I happily devoured spoonful after spoonful before I had to exercise some self control to stop us from eating the entire filling before we got any into the actual pie!
I'm definitely planning to make another batch to use on top of pancakes and ice cream. Yum!
We used Sarah's step by step tutorial for this a-MAZ-ing fresh strawberry pie as well as her awesome step by step instructions for this yummy homemade pie crust. (note: I made my crust using a pastry cuter (because sadly I don't have a food processor) but it still turned out perfect! I was actually shocked because typically breads/pastries and I don't get along :)
Ok, now get yourself into that kitchen and whip one up for your family!
Fresh Strawberry Pie
(Short Stop's recipe)
1 quart (about 2 pounds) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
juice of 1/2 lemon (I used lemon juice 'cuz that's all I had- worked great!)
1 unbaked pie crust
1/2 cup whipping cream, optional
Wash strawberries and hull (removing the green tops and core). Chop 1/2 of the berries with into small pieces or process in food processor.
Place chopped berries into a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to pan with crushed berries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat.
Cut remaining strawberries into halves and mix with the cooked mixture.
Preheat oven to 425 degrees. Place pie crust into 9" or 10" pie plate. Flute edges. Prick with fork all over, about 40 times. Place piece of foil inside pie crust, lightly pressing around inside bottom edges of crust. Fill with dried beans. (The beans allow the pie crust to remain its shape.)
Bake for 10 minutes. Remove from oven and remove beans and foil. Return to oven and bake for 5 minutes until edges are golden brown.
Pour strawberry mixture into baked pie shell. Chill in refrigerator for 2 hours, or until pie is set. Serve topped with whipped cream, if desired.