Day three of Ward’s birthday celebrations!
For Ward’s birthday dinner with his family on Tuesday night, he requested that I make a strawberry pie. From my Googling, it seemed like most strawberry pies are served cold (interesting!).
I made the dough the night before so that it could sit in the fridge overnight. I’ve been getting some feedback that sometimes my pie crusts are a little thick around the corners so my goal for this pie was to thin those corners out. To do this, I decided to use the dining room table instead of the kitchen island so I could roll and roll with no space constraints.
As you can see, sometimes when I roll out my dough, it doesn’t become a nice, even circle. It really doesn’t matter though, because those edges are eventually shaped into the crust of cut off.
Look at all that extra dough on the side! It’s enough to make a few mini pies!
Since this was a cold pie and would not be baked with the filling inside, I glazed the edges with egg right away so that the sides would be golden.
I then filled the pie crust with my pie weights. Lately I’ve been noticing that my pie weights aren’t heavy enough (I need a second set), so I’ve been adding uncooked rice to them for extra weight. It’s more complicated for clean-up, but well worth it for the crust.
I proceeded with baking the crust as if I were blind-baking it. Halfway through, I removed the pie weights and baked it for a bit longer.
Meanwhile, I made the sweet sauce that would cover the strawberries. I boiled sugar, cornstarch, and water until it got thick. Once thickened, I added the strawberry flavored gelatin and mixed until incorporated. It was basically like making jello with a few extra ingredients.
I placed the gelatin mixture into the fridge to cool and halved the strawberries.
I was really happy with how my pie crust came out. It was crispy and golden! I let it cool for 10 minutes and then began to fill it with the strawberries. I started with an outer circle of strawberries then piled the rest into the center.
By this time, the gelatin had cooled and I poured it over the strawberries.
The pie had to be cooled in the fridge so that the gelatin could set. We hurried to his parent’s house so that I could stick it into their fridge while we ate. After a delicious steak dinner, the pie had fully set (phew!) and was ready to be served. It was fresh, cool, and sweet. I can see myself making this on warm days.
…and lucky for Ward, this meant more singing and candles!
P.S. This crust turned out super flaky and was not thick around the corners! I’ll be rolling the rest of my pies out on the dining room table from now on 🙂