Cooked Strawberry Pie

 Cooked Strawberry Pie

An old fashioned pie with BIG flavor. This post contains affiliate links to products I recommend.

PIE CRUST RECIPE: 

2 1/2 cups flour

1   teaspoon salt

2   tablespoons sugar

1/2 cup cold vegetable shortening cut into small bits-I like butter flavored Crisco 

1 1/2 sticks (12 TBS) of cold unsalted butter cut into small bits

1/4 cup ice water + 2 teaspoons vinegar 

Mix sugar and salt into flour. Cut butter and shortening into flour with pastry blender or a mixer-do not overwork the dough-be gentle. When small pea-sized butter/shortening bits are visible-begin to slowly add just enough water to create a dough.  Roll dough out to 1/4 inch thick. 

FILLING

4-5 cups rinsed and sliced fresh strawberries-discard tops

1 cup of granulated sugar

1/4 cup arrowroot 

1/8 teaspoon cinnamon

2 teaspoons lemon juice

1 tiny pinch of salt

2 Tbs unsalted butter-dot filling

Egg wash-egg/water/cream

Cinnamon/sugar sprinkle: 1 Tbs sugar and 1/8 tsp cinnamon 

HOW TO:

Roll out pie dough and place into an 8" or 9" pie plate.

Mix together the sugar, arrowroot, cinnamon and salt, pour over the prepared berries. Add lemon juice. Gently mix all the filling ingredients together.

Pour filling into prepared pie plate. Dot with butter.

Roll out dough round and cover pie.

Crimp edges.

Vent pie by making a few slits on the face of the pie.

*For a different look-use pie crust cutters to create shapes.  Add shapes to create a crust or add to the top of a dough-covered pie.

Pie Crust Cutters

Finishing the Pie:

Egg wash: 1 egg lightly beaten and 1 tablespoon of cool water to thin.

(1 Tablespoon sugar + 1/8 teaspoon cinnamon) -to sprinkle on top of the pie.

Lightly brush egg wash on pie (you will not use all the egg wash,

just enough to lightly glaze the dough. 

While egg wash is wet, sprinkle pie with cinnamon-sugar mixture.

Bake in 375 degrees preheated oven-on the lowest rack for 1 hour. Check after 20 minutes-place foil to shield if at any point pie is over-browning.  

Remove pie from oven when pie is golden, bubbling from the center.  Allow to cool to room temperature before cutting.

I like to use a pie drip catcher available on Amazon: Pie Drip Catcher and in some specialty stores.  If you don't have a pie drip catcher, I  would recommend using a foil lined rimmed baking sheet under the pie to catch any drips.