Monday, June 16, 2014


We have a Farmers Market every Thursday, a block away from our house.They sell a variety of produce, cheese etc and so,it's very convenient for the two of us.They even sell excellent Plantains, just like the ones we get in Kerala,soft and ripe. It's hard to find a good one here,otherwise. During my last visit to the Market, I bought some strawberries as we had company the next day,for dinner.
I had so many plans on my mind regarding them but then some things didn't work out as I had planned, therefore,I ended up making this delicious pie I spied on Jennifer's blog.
This is a very quick one to pull together, especially the pie crust because a lot of recipes call for a longer chilling time for the dough.I was just hoping that the filling would set up firm once the pie cools down after baking . It did and I was a happy baker! See, it's as easy as pie! :)
We make a lot of new friends in real life, which have a connection with this little food blog of mine.I am ever so grateful for that! I had to stress on the real life because today, it's all about virtual connection.
Imagine meeting those people who have been quietly reading this blog all these years and then they move to your city for work, this time all the way from India! And once we connect, we have so many common friends! That really makes this world so small.So I baked this delicious Strawberry Pie for our new friends. Welcome to our part of the world, J & A!
THE BEST STRAWBERRY PIE Makes one 9 inch pie

Pie Crust:
1 2/3 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 stick unsalted butter
4-6 tablespoons ice cold water

Pie Filling:
450 g strawberries, hulled and sliced
3/4 cup sugar
Juice of 1/2 a lemon
1/4 cup all purpose flour

Preheat the oven to 425 F.
Crust: In a medium bowl,whisk together flour,salt& sugar. Cut the butter into small pieces,add it to the flour and rub it in till they form pea sized crumbs. Add the cold water by the tablespoon and form a soft,non-sticky dough. Divide it into two, clingwrap and chill it while you get the filling ready.

Filling: In a medium bowl, toss all the ingredients together.Set aside.

Assembling & baking : On a lightly floured surface, roll out one portion of the dough to fit the bottom of the 9 inch pie pan and line the tin gently without stretching the dough. Spread the filling over it and level the top. Roll out the other portion of the dough and place it over the filling. Fold the raw edges over and crimp as desired. Make slits in the centre, to let the steam escape while baking and bake for 15 minutes. Lower the temperature to 350 F and bake for another 25-27 minutes. Let the pie cool completely before slicing in.

* If you want a shinier crust, brush the top crust before baking with a beaten egg mixed with a splash of water.
We really,really enjoyed digging into this delicious pie. I felt that it would pair well with some ice cream, so I served it alongside a Caramel Cookie Crunch Gelato. Ian loved it and learnt the name 'Pie' over the last weekend! So, I must say, it was a winner all the way!!
I hope you give this pie a try this summer, when the strawberries are at it's juiciest best! Go, share some love. Bake a Strawberry Pie today! I sincerely hope you enjoy it as much as we all did.


Hamaree Rasoi said...

Hi Ria,
The pie looks so delicious and wonderfully prepared. Excellent pics to look at.

Aparnaa said...

Hey ria, can I make this with tinned strawberries

Ramachandra Radha said...

Hi Ria,

Enjoy reading your blog posts.

Can you tell me how much a stick of butter weighs?



Ria Mathew said...

Aparnaa - Yes you can! Drain them completely and you will have to check on the sugar since they are sweetened already when tinned.Also, add a little more flour to help it bind better.

Radha- It weighs 113 g.

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