This recipe comes from The New Pilsbury Family Cookbook (published 1973). This book was given to my mom in 1974 (she was a senior in high school) from my dad's parents. This is our go-to book for basic recipes. We have made this strawberry pie several times and each time it turns out different but always good. Because I only had a little over a pound of strawberries, I decided to make 5 little pies because I didn't think I had enough berries to fill a 9-inch pie. Arielle and I did this together.
Pastry Crust
1 cup unsifted Pillsbury flour
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
In a mixing bowl, combine flour and salt. Cut in shortening, using a pastry blender or two knives (I used the knives - worked well), until mixture is the size of small peas.
Sprinkle water over mixture, a tablespoon at a time, while tossing and stirring lightly with a fork Add water until dough is just moist enough to hold together. (too much water causes dough to be sticky and tough; too little water causes edges to crack and pastry to tear easily, making it difficult to roll out.)
Preheat oven to 450 degrees
Divide dough into 5 equal pieces. Roll out each to a 4 to 5-inch round. Turn a muffin pan upside down. Fit pastry circles over cups, pleating sides so pastry fits to cups.
Prick generosly with a fork. Bake 8 to 10 minutes or until golden brown. Cool. Remove from cups.
Strawberry Glace Filling
1 1/2 quarts strawberries, washed and hulled
1 cup sugar
3 tablespoons corn starch
1/2 cup water
1 tablespoon lemon juice
Crush enough strawberries to make one cup (we did it in a mini food processor)
In a saucepan, combine sugar and cornstarch. Add crushed strawberries and water; cook over medium heat until mixture boils and thickens, stirring constantly. Blend in lemon juice. Cool. Add whole or slice (we did sliced) strawberries and toss lightly to coat berries. Arrange in shells. Chill until served. Serve with whipped cream.
I pureed about 3/4 cup of strawberries, used 3/4 cup sugar but all of the corn starch (maybe even more) because I like the gel to be really thick around the strawberries.
The pastry shells came out perfectly! I was shocked.
Pastry Crust
1 cup unsifted Pillsbury flour
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
In a mixing bowl, combine flour and salt. Cut in shortening, using a pastry blender or two knives (I used the knives - worked well), until mixture is the size of small peas.
Sprinkle water over mixture, a tablespoon at a time, while tossing and stirring lightly with a fork Add water until dough is just moist enough to hold together. (too much water causes dough to be sticky and tough; too little water causes edges to crack and pastry to tear easily, making it difficult to roll out.)Preheat oven to 450 degrees
Divide dough into 5 equal pieces. Roll out each to a 4 to 5-inch round. Turn a muffin pan upside down. Fit pastry circles over cups, pleating sides so pastry fits to cups.
Prick generosly with a fork. Bake 8 to 10 minutes or until golden brown. Cool. Remove from cups.Strawberry Glace Filling
1 1/2 quarts strawberries, washed and hulled
1 cup sugar
3 tablespoons corn starch
1/2 cup water
1 tablespoon lemon juice
Crush enough strawberries to make one cup (we did it in a mini food processor)
In a saucepan, combine sugar and cornstarch. Add crushed strawberries and water; cook over medium heat until mixture boils and thickens, stirring constantly. Blend in lemon juice. Cool. Add whole or slice (we did sliced) strawberries and toss lightly to coat berries. Arrange in shells. Chill until served. Serve with whipped cream.
I pureed about 3/4 cup of strawberries, used 3/4 cup sugar but all of the corn starch (maybe even more) because I like the gel to be really thick around the strawberries.
The pastry shells came out perfectly! I was shocked.
These look awesome!! I am very impressed with the presentation - can't wait to try them!
ReplyDeleteactually this is Bec... but I bet Jesse would say the same :)
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