You've headed out to one of Vermont's Pick-Your-Own Locations and now you have more 🍓🍓🍓 than you can eat in one sitting! Not to worry - our friends at King Arthur Baking Co. have the perfect no-fuss recipe to showcase your bounty of fresh berries. My, oh my, this one is a showstopper!
When fresh local strawberries come around, the less you do to them, the better! This pie features the bright flavor of fresh berries cradled in a crisp, buttery crust. Perfect berries need little adornment; this pie preserves their sparkling freshness with just enough cooking to make a sliceable filling. If you choose, you don’t even have to heat the oven or roll out your crust; we give several easy crust options for showcasing your beautiful berries.
Yields: one 9" pie Prep time: 25 minutes
- 8 tablespoons (113g) unsalted butter, cold
- 1 1/3 cups (150g) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon confectioners' sugar
- heaping 1/4 teaspoon salt
- 8 cups (907g) strawberries, fresh preferred
- 2/3 cup (131g) granulated sugar
- 6 tablespoons (67g) King Arthur Pie Filling Enhancer or 3 tablespoons (21g) cornstarch
- 1 tablespoon (14g) water
- 2 tablespoons (28g) lemon, lime, or orange juice
- 1/8 teaspoon salt
To make the crust: Place the butter in a microwave-safe 9" pie pan; stoneware or glass both work well. Heat in the microwave until the butter melts.
Whisk together the flour, sugars, and salt. Dump the dry ingredients atop the melted butter, and stir until no dry spots show.
Using your fingers, press the dough over the bottom and up the sides of the pan, making a crimped edge, if desired.
Microwave the crust for 2 minutes. It should feel hot. Microwave for an additional 30 seconds to 1 minute; this should "set" the crust. You may notice some faint bulges around the edge. You also may see the edges start to slide down towards the bottom of the pan a bit; simply push them back up.
To prepare the filling: Wash and trim the top of the strawberries to remove their leaves and cut them into 1/2" to 3/4" pieces. For medium-to-large berries, you'll be cutting each one into about 8 pieces. Set aside 3/4 of the berries. Place the remaining berries (about 1 1/2 cups chopped berries) in a saucepan, and crush a bit using a potato masher or a big spoon.
Combine the crushed berries with the sugar, Pie Filling Enhancer or cornstarch, and water. Cook over medium heat till the mixture starts to thicken. Remove from the heat, and stir in the juice and salt.
Stir the cooked berry mixture into the uncooked berries.
Spread the filling over the prepared crust. Serve the pie warm; or chill for a few hours before serving, to set the filling.
Top with whipped cream, if desired.
Tips from the King Arthur Baking Experts:
To make a traditional crust: Combine the cold butter with the dry ingredients and enough water to bring the pastry together. Roll into a 12" round, and place in a 9" pie pan. Line the pan with parchment or waxed paper, and pie weights or dried beans/rice. Bake the crust in a preheated 375°F oven for 20 minutes. Remove the pie from the oven, and lift out the paper and weights. Prick the bottom of the crust all over with a fork, to prevent bubbles. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden all over. Remove from the oven and proceed with the recipe.
To make a crumb crust: Combine 2 cups graham cracker crumbs or crushed salted pretzels with 3 tablespoons sugar and 7 tablespoons melted butter. Press into the pan, and microwave for about 1 minute, just until the crust seems a bit firm, and no longer crumbles easily when you poke it. Proceed with the recipe as directed.
This pie is best enjoyed the same day it's made; the fresh berries will gradually exude their juice as the pie sits, thinning the filling. It'll still taste great the next day; it'll just be softer.
This recipe is published on DigInVT.com with permission from King Arthur Baking Co. Find more classic summer dessert recipes on their website.