With all of the fresh strawberries that I had picked up at the market on the weekend, I just had to make a fresh strawberry pie.
Since I am cooking for one, I wanted to make it in individual sized servings so that I would be able to finish it before it was sitting in the fridge for too long. I had some small cheesecake pans that I thought would work nicely. Next, I went looking for a recipe for a pie crust. I came across I recipe for a pecan pie crust that looked like it would be really tasty and I decided to go with that.
Everything went well up until the time that I tried to transfer the pie from the pan to the plate. Of course the strawberries filling spilled out when I removed the side of the pan. The crust of course crumbled when I tried to remove it from the bottom of the pan. I ended up with a mess of strawberries and crust on my plate. Despite the fact that it did not look all that great it tasted wonderful!
I guess I could have just left the pie in the pan and served it like that.
I will have to look for a small pie pan and make an actual pie crust the next time I make a pie.
The crust is really tasty and I think that it would go really well underneath a cheese cake.
Fresh Strawberry Pie
- pecan pie crust mixture (see below)
- strawberries (cleaned and hulled)
- strawberry glaze (see below)
- Cover the bottom of the pie plate with the pecan pie crust mixture.
- Press the crust mixture down.
- Fill the pie shell with the strawberries.
- Cover the pie with the strawberry glaze.
- 1/4 cup pecans
- 1 tablespoon butter (melted)
- 1 tablespoon brown sugar
- Mix everything in a food processor.
- 1/2 cup sugar
- 4 teaspoons cornstarch
- few grains salt
- 1/4 cup water
- 1 cup strawberries (crushed)
- 1 teaspoon lemon juice
- Make a paste out of the sugar, starch, salt and water.
- Place the crushed strawberries in a saucepan.
- Mix in the paste.
- Heat, stirring until the sauce thickens.
- Remove from heat.
- Mix in the lemon juice.
I saw this on my search for strawberry pie recipes, and one thing I did today was to use those pre-formed small dessert shells (think butter tart size).
I added my filling, took the left over pie dough cut out shapes (from the venting I created on the regular sized pie), and put that on my mini tester pies. They took 25 minutes at 350. The crust could have used a little longer, so maybe 27 minutes, but I wanted to try it and make sure the large pie was going to taste good!