![]() Remove from oven, and let cool to room temperature for at least 2 hours. Reduce oven temperature to 180☌ (350☏), and bake for 40-45 minutes more (be sure to bake the pie until the filling juices are visibly bubbling), covering with aluminum foil to prevent the top from browning, if necessary. Place pie on a parchment-lined baking sheet, and bake for 15 minutes. Next, whisk together egg and 1 tablespoon water until smooth, and brush onto crust. To assemble the pie, take the pie dish out of the fridge, and using a slotted spoon, spoon filling into the pie crust, since we don’t want our filling to be runny, be sure to leave some of the liquid in the bowl.Īpply a lattice top or any other design as can be seen here, then crimp or flute the edges to seal, and place your completed pie in the freezer for 10 minutes. Place oven rack in the bottom third of the oven. In a large bowl stir all the ingredients for the filling, and let stand for 15 minutes. Since you need only a few ingredients, the filling is super simple and it’s a breeze to make – just strawberries, sugar, a bit of cornstarch, and for a bit of flavor vanilla and lemon juice. How do you make Strawberry Pie Filling from scratch? Roll out the second dough half, cut into strips or into any shape you want, transfer to a cookie sheet, and put it into the fridge to chill, while you make the filling. Brush the base and sides of the pie dough with the beaten egg white, and put the prepped pie shell in the fridge for at least 15 minutes. Roll the dough onto your rolling pin and gently place it into the pie dish. This makes it easier to roll out.įor a 23 cm (9-inch) pie dish, roll one half of the dough on a lightly floured surface into a rough 30 cm (12-inch) circle. When the dough is completely chilled, take it out of the fridge to rest at room temperature for about 10 minutes. At this point, you can also freeze the dough for 2 months. Gather the edges and press tightly together to form a disk, wrap in the plastic wrap, and refrigerate for at least 2 hours. Split the dough in half and dump the half of it on a prepared plastic wrap. Next, lay a sheet of plastic wrap on the counter. If it seems to need it, however, add in more buttermilk, a teaspoon at a time. The dough will be fairly crumbly and will barely hold together, but when squeezed together it should hold its shape. While pulsing on and off, slowly add in the buttermilk and continue to pulse until it’s all combined. Next, add in COLD cubed butter and pulse until butter is cut into the flour, but still has visible chunks no larger than a pea. In a bowl of a food processor, add flour, sugar, and salt and pulse a few times. Of course, you can do it by hand, using your fingers, but after you add in the butter, and before proceeding, be sure to put the bowl in a freezer for 15 minutes, because the warmth from your hands will soften the butter. I always use a food processor, but you can make the pie dough with two forks or a pastry cutter. With this purpose in mind, cut your butter into cubes, and put it into the freezer for 15 minutes. To be sure the get the best result, most important is that all your ingredients are really cold, especially butter. You can use store-bought if you want, but I don’t have that privilege here in Croatia, because pies are not so popular here, therefore premade store-bought pie dough can’t be bought anywhere. Sliced strawberries, sugars, cornstarch for thickening, a hint of vanilla, and lemon to bring out all the flavors!įirst of all, we need to make pie dough. How do you make easy, fresh strawberry pie from scratch? The pie dough recipe I used is from amazing Brita from the blog. It was easy to roll, flaky, and full of flavor. I was really excited to try it, and it didn’t disappoint. In this recipe, I used buttermilk pie dough. In the past, that was always the mess, so I decided to try various pie dough recipes, to see which one is the best and the easiest to handle. One of my New Years’ resolutions was to perfect making pie dough. Fresh fruit pies are my ideal dessert at this time of the year, and since strawberries are my favorite fruit Fresh Strawberry Pie was a must bake. ![]() Springtime is perfect for experimenting with seasonal fruit and making pies.
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