Strawberry Pie45 mins Serves 6
- 4 cups strawberries
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 pound, 6 ounces all-purpose flour
- 1/2 cup shortening
- 2 teaspoons salt
- 10 tablespoons water
- whipping cream, for serving
First, for the pie crust, collect and weigh all ingredients. Dissolve salt in water and set aside. Place flour and shortening in a mixing bowl or on the counter. Rub shortening into flour until the fat is the size of hazelnuts or peas. Add the salt water. Mix gently, just until the water is absorbed. Do not overwork the dough. Press dough into a ball and place in plastic bag for four hours. Once done, place on floured counter and roll out. Place flat dough over our pie pan. Remove the access and crimp the edges with thumb and fire finger. Puncture all over with a fork. Bake in a 350˚ Fahrenheit oven for 25 minutes. Once the crust is done, remove it from the oven to cool and start making your strawberry pie filling.
Once the crust has cooled, arrange half of the strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan.
Place saucepan over medium heat and bring to a boil, stirring frequently. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream. It doesn’t get any better than this!
In “Cook With Brooks: For the Love of Farming,” the last episode of our first season, we made a trip out to see Randy Arnold at Arnold Family Farm in Alma. On top of exploring their chicken and cattle farming operations, Chef Brooks had a chance to pick out some unbelievably sweet strawberries from their fields. Put them to perfect use with this recipe — one of his all-time favorites out of all the recipes he’s created — and let us know how your Strawberry Pie turns out!
"Cook With Brooks" airs on Saturdays at 5 p.m.