Last of The Patch Strawberry Pie
You didn’t think that I’d escape the season without a strawberry pie, did you?
Around here these pies are either quartered, or as I’ve found out finished in one sitting.
Not to mention it gives me reason to make one of those happy desserts, I also found another way to use up some of that coconut from the perfect party cake.
There are no excuses for leftovers.
Simple and practically oven free these are just one of the summer desserts.
CLASSIC SUMMER STRAWBERRY PIE
1 Cup All Purpose Flour
3/4 Cup Sweetened Shredded Coconut
1/4 Safflower Oil
3 Tablespoons Sugar
3 – 4 Tablespoons Cold Water
Combine the flour, coconut and the sugar in the food processor. Blend well to reduce coconut add with the motor running, add the oil then the cold water, one tablespoon at a time until it comes together into a ball.
Flatten into a disk, wrap in plastic and chill for at least 30 minutes.
Roll out the dough on a very lightly floured surface to about 1/8″. Invert into a pie plate, trim and crimp the edges. Dock the bottom of the crust with a fork and blind bake for about 15 minutes or until the crust is golden and crisp.
Cool and prepare while you prepare the filling.
STRAWBERRY PIE FILLING
(the good stuff)
3/4 Cup Sugar
3 Tablespoons Corn Starch
1/2 Cup Water
3 Cups Berries, divided
Wash and hull the berries. Choose the nicest and most uniform and fit, cut side down into the prepared crust; about 2 cups.
Whisk the sugar and corn starch together in a saucepan.
Add the water and heat, stirring frequently, to just boil.
Add the remaining berries and pulse with an immersion blender to combine completely.
Pour glaze evenly over waiting berries.
Chill pie for about an hour before serving.