It’s summer and time for an easy to make, tasty to eat pie, featuring none other than the (usually) fabulous strawberry.
We used strawberries for the pie because they’re coming out the woodwork around here. Unfortunately the drought has produced some berries that are pretty on the outside and that’s about it. The big strawberry flavor is missing. Be careful which berries you pick (pun!) for the pie because the flavor is important. Macerating the berries helps bring out the flavor (or gives them flavor). But use any berry you like – or even a mix of berries. Directions remain the same.
Feel free to macerate more berries than what you will need for the recipe because they come in handy (ice cream toppings, yogurt, topping pound cake, shortcake). Leftovers are a good thing. Also, the sugar added to berries is on the lean side in the recipe. Be sure to taste the macerated berries and make sure the mixture is sweet enough for you. There’s no right amount, more like the best amount is the one that tastes good to you.
Have patience draining the berries because it takes a while for those little suckers to let go of all the liquid. I like to set the strainer on a bowl and let the macerated berries drain as soon as I am up making coffee in the morning. That way it’s ready when I am. Also, save the liquid. After making the pie, the remainder can be reduced to a wonderful sauce by heating it up until it is about half the volume. Cool and refrigerate until you want to use some. Or use it as is, without reducing it.
Don’t be shy about piling the filling high – it’s a treat and treats should be over-the-top.
Using nondairy whip will keep the pie filling dairy-free, but if you are fine with dairy just use whipped cream. The crust can be made dairy-free, too (recipe notes).
Summer pies are awesome. I think I like them more than fall and winter pies, but ask me again in the winter (apple pie).
And if anyone has a good strawberry they want to send me, I wouldn’t turn it away. So many berries in the grocery and farmer’s markets, so little flavor.
|Strawberry Whip Pie, Piled High|| |
- 300 grams Canteen flour blend (2⅓ cups) (see notes)
- ¼ teaspoon kosher salt
- 1 tablespoon granulated sugar
- 115 grams unsalted butter, chilled and cubed (8 tablespoons)
- 70 grams Spectrum shortening (5 tablespoons)
- 40-60 grams cold water (1/4 to ⅓ cups)
- 550 grams fresh strawberries, hulled and sliced (3 cups) (or more if you wish)
- 50-100 grams granulated sugar (1/4 to ½ cup)
- 1 tablespoon Grand Marnier (optional)
- 1 lemon, zested
- 120 grams macerated berry juice (1/2 cup)
- 90 grams mini marshmallows (1 cup)
- 1 container nondairy whipped topping or 2 cups heavy cream, whipped & sweetened lightly
- 450 grams drained macerated berries (about 2 cups)
- 15-20 whole strawberries
- Extra nondairy whipped topping or whipped cream (optional) (notes)
- In the bowl of a food processor, pulse together flour, sugar, cinnamon and salt. Cube shortening and butter and add to the food processor. Pulse until mixture forms coarse, uneven crumbs. Add water a little at a time and pulse until dough becomes a ragged ball. Only add more water if needed but don’t add any more once it starts to come together even a little bit. Remove dough onto plastic wrap and knead until fully combined, one or two turns. Divide in half. Roll half between sheets of plastic wrap and place into a 9-inch pie pan and crimp the edges. Save the other half for another and refrigerate up to five days or freezer longer.
- Place pie pan in the refrigerator while the oven preheats to 350°F. Bake pie crust on a baking sheet for 25-30 minutes or until is lightly golden brown. It might have some cracks but don’t worry about those. Cool completely before adding filling.
- Remove the hull from each berry. Slice each berry into 3 to four pieces. Taste the berries to determine their level of sweetness. Add more or less sugar to taste. Stir in sugar and Grand Marnier, if using and lemon zest. Cover and refrigerate 2-4 hours. Drain berry mixture, reserving ½ cup juice. Save the remaining juice for topping the pie slices. Press on the berries to release as much liquid as possible.
- In a microwave safe container melt marshmallows with berry juice in 20 second intervals on high, stirring after each zap. It should take 2 to 4 zaps for all the marshmallows to melt. Leave on the counter top for a few minutes and stir again. Refrigerate mixture for 15 minutes to cool completely and begin to thicken. Don’t leave it longer or you’ll have one large pink marshmallow.
- Scoop the container of nondairy whip into a large bowl. If using cream, whip it until soft peaks form and add sugar (2-3 tablespoons) to taste. Add the cooled marshmallow mixture to the nondairy whip and stir until mostly blended. It’s fine to leave streaks of white. Add the drained berries and fold until they are fully incorporated. Scoop mixture into the baked and cooled pie crust, piling it a little higher in the center.
- Clean and hull the remaining berries. Cut thin slices through each but not all the way to the bottom which will create a strawberry fan. Place them in a ring around the pie close to the crust. Use one extra large pretty berry to decorate the center, if desired. Chill at least four hours so the pie filling is set. Serve cold, topping with more nondairy whip, if desired and spoon any remaining berry liquid over each piece, if desired.
- For dairy-free crust, omit butter and use a TOTAL of 12 tablespoons shortening