We have been having some hot weather and our strawberries are producing fruit – again. We had our first crop in June and now here we go with a second growth.
The second coming of strawberries makes me giddy. I had to dust off my Fresh Strawberry Pie recipe so that I can make it and share it.
This recipe is super simple and dairy free. I love desserts that allow fresh fruit to take center stage.
I have included a regular single-pie crust pastry recipe as well as a nut-based crust (gluten free) recipe that works just as well. In fact, I prefer the nut-based crust with this recipe.
This is a great dessert for any occasion. Let’s get to it.
Pie Filling Recipe
6 cups strawberries, cut in half
1 cup water
1 tablespoon of fresh lemon juice
1/4 cup sugar/coconut nectar/honey (whatever your preference)
2 tablespoons of corn starch
1. In a food processor or blender, combine 1 cup of strawberries, lemon juice and the water. Cover and process until smooth.
2. Transfer to a small sauce pan. Bring to boil, reduce heat. Simmer uncovered, for 2 minutes.
3. In a medium saucepan, combine sweetener and corn starch, stir in the strawberry mixture.
(in a small bowl, combine cornstarch with a couple of tablespoons of water and mix it with a fork until mixture is smooth and then combine with sweetener – this prevents lumps)
4. Cook and stir over medium heat until thick and bubbly.
5. Cook and stir for 2 more minutes. Remove from heat.
6. Cool to room temperature. Fold remaining 5 cups of fresh strawberries into the cooled mixture.
7. Transfer to pie shell or raw nut crust. Cover and chill for 3-4 hours.
Serve with whipped topping such as Whipped Coconut Cream.
Single-Crust Pie Recipe
This is the easiest and best pie crust recipe that I have been able to find. Gloria Donahue (a.k.a. Nana) has some great tips on how to make pie crust and she tells it like it is. She teaches this recipe to elementary school kids. It is worth it to watch this video if you want to make great pie crust. I subscribe to her YouTube channel and have learned so much from her.
1 cups +2 tbsp all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil (your choice of oil)
2 tablespoons ice water (it has to be cold)
1. In a medium bowl, stir together flour and salt
2. Add cooking oil
3. Add ice water
3. Stir lightly with a fork until it forms into a ball (don’t over mix – Nana says that pie crust doesn’t like to be handled and it’s OK if it isn’t perfect)
4. Roll out using a rolling pin and wax paper with pie dough in between two sheets of wax paper.
5. Roll into pie dish. Prick bottom and sides of pastry generously with the tines of a fork.
6. Bake in a 450 degree F oven for 10 to 12 minutes or until pastry is golden.
7. Cool on a wire rack.
Nut-Based Pie Crust
1 cup cashew/macadamia nuts/almonds (whatever nut you prefer)
2/3 cup dried figs/Medjool dates, pitted (about 10)
1 tsp vanilla bean powder or vanilla extract
1/8 tsp sea salt (cuts the sweetness so don’t exclude)
1 tbsp honey or coconut nectar (buy it at Save On Foods in the Baking aisle)
1. Use a 9 inch pie plate or a 6 inch ceramic tart dish.
2. To make the crust: Place nuts, figs/dates, vanilla, salt, and coconut nectar in a food processor.
3. Process until crumbly and the mixture sticks together when you press it between your fingers.
4. Press the crust into the ceramic dish. Press the dough down from the center out to form the crust.
5. Place the crust in the freezer for firm up while you make the strawberry pie filling.
|Strawberries in our Garden|