8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds frozen strawberries (Thawed)
All-purpose flour
Sugar
Salt
Cornstarch
Gelatin
Unsalted butter (Cold)
Butter flavored vegetable shortening (Cold)
Vanilla extract
Heavy whipping cream (Cold)
Tools you’ll need.
9.5-inch-deep dish pie pan
Food processor or pastry cutter
Rolling pin
Parchment paper
Dried pinto beans (Used as weight for pre-baking the pie crust)
Preparation of ingredients
Pie dough
Step 1- Add 1 and 1/3 cups all-purpose flour, 3 tablespoons sugar and 1/8 teaspoon salt into a food processor. Pulse 2 to 3 times. If you don’t have a food processor just stir all the ingredients with a sturdy spoon.
Step 2- Add 4 tablespoons unsalted butter (Cold and cubed) and 4 tablespoons butter flavored vegetable shortening (Cold and cubed). Pulse 10 to 12 times or until the butter and shortening is cut into the flour. If you are not using a food processor, cut the butter and shortening into the flour using the pastry cutter. Make sure you stir the flour mixture between intervals.
Step 3- Transfer the flour mixture into a large bowl. You don’t have to do this if you used a pastry cutter. Next add 1/4 cup cold water. Stir with a wooden spoon until the mixture starts to come together. Form the mixture into a dough using your hands. Form into a ball. Place into fridge for 15 minutes.
Shaping and forming the pie crust
Step 4- Lightly flour the surface of your table. Add the ball of dough on top of your table. Press the dough down using your hands, forming a flat circle. Roll the dough out into a 12-inch diameter circle using a rolling pin.
Step 5- Place the rolling pin on to one side of the flatted dough. Proceed to roll the dough onto the rolling pin. Add flour onto the dough as you are rolling it onto the rolling pin. This prevents the dough from sticking onto itself.
Step 6- Unroll the flatted pie dough on to the top of your pie pan. Carefully press the pie dough into the pie pan. Lift the edges of the pie dough up as you are pressing the dough into the pie pan. This will allow the air to escape.
Step 7- Trim off the excess pie crust using kitchen scissors. Leave between 1 or 1 and 1/2 inches of pie dough left hanging onto the side of the pie pan.
Step 8- Roll the edge of the excess pie crust toward the edge of the pie pan. Go all around the edge of the pie pan until you reach the other end.
Step 9- Crimp the pie crust by pushing the edge of the pie dough outward with your index and middle finger and pushing inward with your opposite index finger. Picture demonstration shown below.
Step 10- Poke holes into the bottom of the pie dough using a fork. This will prevent the crust from bubbling up during the baking process. Once done place the pie crust into the freezer for 2 hours or until the pie crust is completely frozen. This will ensure even baking.
Baking the pie crust
Preheat oven to 375-degrees.
Step 11- Add a sheet of parchment paper into the frozen pie shell. Add 1-pound dried pinto beans into the parchment paper. The beans act as weight to prevent the crust from bubbling up during the baking process and it ensures even baking of the bottom part of the crust as well.
Step 12- Place into a preheated 375-degree oven, on the middle rack. Baking for 35 minutes. Once done remove the pre-baked pie crust from the oven. Remove the beans and the sheet of parchment paper from the inside of the pie crust. Let the pie crust cool completely.
Thickening agent for filling
Step 13- Add 2 and 1/2 cups cool water, 5 tablespoons cornstarch and 1 tablespoon gelatin into a small bowl. Stir with a whisk until combined and set aside.
Strawberry filling
Preheat fire to medium heat.
Step 14- Add 2 pounds frozen strawberries (thawed), 3/4 cup sugar and 1/8 teaspoon salt into a medium sized pot. Stir all ingredients together. Let get hot for 3 to 4 minutes.
Step 15- Add Gelatin and cornstarch mixture. Make sure you stir it one last time before pouring it into the pot. Stir all ingredients together. Let come to a simmer first, then let simmer for 10 to 12 minutes stirring occasionally. Turn fire off and stir once again. Let the filling cool for 40 minutes.
Assembling the pie 1
Step 16- Pour the cooled strawberry filling into the prebaked pie crust. Spread the filling around as evenly as possible using a spoon. Place this into your freezer for 4 hours. You can also cover the pie pan with a pie shield with aluminum foil on top once the filling as set. If you tap on to the top portion of the filling and it springs back or jiggles, the filling is set.
Making the whipped cream
Note- Make sure you place your mixing bowl into the fridge to get it cold. This will help with mixing and thickening of the whipped cream.
Step 17- Add 1 and 1/2 cups heavy whipping cream (cold), 1/3 cup confectioners’ sugar, 1 and 1/2 teaspoons vanilla extract and 1/8 teaspoon salt into stand mixer bowl. Mix on high speed for 3 to 4 minutes or until the whipped cream thickens. Once done place into the fridge for 30 minutes to 1 hour.
Assembling the pie 2
Step 18- Add the whipped cream on top of the strawberry filling. Spread the whipped cream around with an offset spatula until the entire top portion of the strawberry filling is covered. Place into fridge for 30 minutes to 1 hour before serving. Keep in fridge at all times.
YouTube instructional video
