|Our beautiful strawberry pies|
I found the recipe online at All Recipes and, did some tweaking after I read the reviews. The recipe called for flour as a thickener. I never have luck with just flour. I changed the recipe, and used tapioca along with the flour. My daughter washed and sliced the strawberries, before she left for the party. The berries were ripe, juicy and sweet. Now for the pie. I took the dough out of the refrigerator and gave J a disk, along with some little custard cups that she could fill and bake her pies in. I rolled out my dough and decided on a lattice top. Both of us were very focused on our individual pies. She rolled out her dough, decided to follow my lead, and cut strips for lattice. She was quite meticulous. After she was done, it was very cute watching her take photos of her pies, just like grandma! All of our pies came out quite delicious and, made for a wonderful dessert that evening, with a scoop of vanilla ice cream. Everyone was happy!
Pleasure comes to us in so many ways. For me baking with my grandchildren is one of my greatest pleasures. Enjoy!
|Beautiful ripe, and juicy strawberries|
|J rolling out her dough|
|She really gets into it|
|Her pies ready for the oven…they look perfect|
|Ready to bake|
Recipe by Nick Malgieri
Prep Time:1 hr 20 min Inactive
Ingredients for a one-crust pie, about 10 ounces:
1 1/4 cups all-purpose bleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter
2 to 3 tablespoons cold water
Ingredients for a two-crust pie, about 1 1/4 pounds dough:
2 1/2 cups (about 11 ounces) all-purpose bleached flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons (2 sticks) cold unsalted butter
4 to 6 tablespoons cold water
To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.