fat bottom

fat bottom

Monday, April 20, 2009

sweet strawberry pie... oh my!

you know whats great about this time of year, besides the fact that the weather is getting warmer... well, it's the abundance of fresh delicious fruit and veggies! and lucky for me, there are tons of little farmers markets for me to take advantage of down here in cape may...

on saturday (which was an absolutely GORGEOUS day) me and the hubs went to a local garden center/farmers market where we bought some awesome plants for our garden and of course, some fresh veggies and fruit... some of which were ripe, bright red strawberries... ahh... the possibilities...

so, because my hubs is a pie man, i decided to make a fresh strawberry pie... perfect for this gorgeous warm weather... go ahead and serve yourself up a slice of this with some cool lemonade, or if your like me, a nice cold glass of white wine... whooo hooo...
sweet and buttery pie dough:
1 cup ice cold water

2 1/2 cups flour
1 tbsp. sugar
1 tsp. salt
1 cup (2 sticks) of very cold unsalted butter, cut into cubes
1. combine the flour, sugar and salt
2. sprinkle the butter cubes over the flour and begin cutting them in with the pastry blender, until all of the butter is incorporated, forming pieces that are approximately the size of peas
3. slowly add 1/2 cup of the ice-cold water over the butter and flour mixture. using a rubber spatula, gather the dough together, and continue to add about 1/4 cup more of the water a tablespoon as a time.
4. once large clumps start pulling together, begin working it with your hands, bringing it together into one ball
5. divide the dough in half, wrap in plastic wrap tightly, and squish into a disk, and then chill in the fridge for atleast 1 hour

sweet strawberry filling:
8 cups of fresh strawberries, cut
2/3 cup water
2/3 cup sugar
2 tbsp. cornstarch
1. in a food processor, combine 1 cup of the strawberries, plus the water
2. in a medium saucepan, combine the sugar, cornstarch and the strawberry/water mixture, cook and stir over medium heat until thick and bubbly, remove from heat and cool about 10 minutes
3. spread about 1/4 cup of the glaze on the bottom of the pie crust, then layer with strawberries (continue this process 2 more times)
4. cover with remaining pie crust, egg wash and sprinkle with sugar and bake at 375 for 25 minutes

it really was delicious, even better the next day after it was chilled in the fridge...

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