freshest strawberry pie in town.

sunday, may 12th

fresh strawberry pie. 

i don't know why i was so exhausted yesterday, but i was. hence the sunday baking post being posted on monday. my apologies. 

for mother's day i decided to bake my mother a fresh strawberry pie. this recipe is so simple and exceptionally delicious. something that really makes this pie different is the crust. my grandmother found this crust recipe on the inside of a gold medal flour bag years ago. needless to say, it changed our family's life-at least when it comes to baking pies. the recipe is so simple and the crust comes out golden brown, flakey, and adds the perfect amount of saltiness that compliments any pie filling it is paired with. the only downside with this crust: it sometimes requires a little patch work before cooking, causing *a little* frustration at the beginning of your pie making experience. don't get discouraged though! give and take pie dough where it's needed, do all of the patchwork necessary, and your crust will still turn out looking fabulous. the filling is really easy as well and doesn't take a long time. i make it using the microwave but i'm sure the stovetop works great also. enjoy!

great and easy pie crust

mix together with a table fork: 

1/3 cup mazola oil

1 cup gold medal flour

1/2 teaspoon salt

add 2 tablespoons water and mix well

slightly moisten counter top so a sheet of waxed paper will adhere to the counter top. place dough on waxed paper (press dough into a thick circle shape) and put another sheet of waxed paper on top. roll out pie crust between the two sheets. remove top sheet, flip pie crust (which is still adhering to bottom sheet) into pie pan. gently peel off remaining sheet of waved paper and shape pie crust in pan. if baking the shell without filling, prick the pie crust in several places with a fork (sides and bottom). 

bake at 425° for 8-10 minutes until golden brown. may need to be pricked again during baking to prevent bubbling (especially during first 5 minutes of baking). 

fresh strawberry pie

(substitute strawberries for raspberries or peaches if desired)

glaze-- simmer 3 minutes:

1 cup fresh strawberries mashed 

2/3 cup water

blend and add to mixture:

1 cup sugar

3 tablespoons and 1 teaspoon cornstarch

1/3 cup water

boil 1 minute, stirring constantly. cool. 

fill baked pie shell with about 3 cups strawberries, halved. pour glaze over berries, working some of it down into the pie. 

refrigerate 2 hours before serving. serve with whipped cream and garnish with berries, if desired.