My aunt made a pie like this on my recent trip to the southland (when you live in North Bay, Ohio is the southland) and I thought it would be even better with a shortbread crust. Sort of a tart meets pie meets shortcake kind of thing. Of course, you could just use a pre-baked or pre-made pie shell and be done a whole lot faster. The great thing about this recipe is that you don't cook the berries, giving that juicy fresh berry taste bursting in every bite. So, a big thanks to my aunt for the filling recipe. And be sure to savour every bite because a pie like this only comes around once a year.INGREDIENTS
Shortbread crust
- 6¾ - 7 oz oz all purpose flour (conversion chart)
- 3 oz icing sugar
- 1/4 tsp salt
- 5½ oz cold Earth Balance margarine
METHOD
1. Sift flour, icing sugar, and salt into a bowl, then cut in margarine and work into a crumbly dough. Add more flour if too wet, or a few drops of oil if too dry.
2. Press mixture into a 9" pie pan. Cover the pie plate in plastic, and refrigerate for 30 mins.
3. Preheat oven to 375. When crust has cooled, prick the bottom and sides many times with a fork. Bake for 15- 20 mins, until a light golden brown all over. Remove and let cool. Make the filling.
INGREDIENTS
Filling
- 6 cups fresh whole strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
METHOD
1. Mash enough of the berries to measure 1 cup. Place remaining berries in a large bowl.
2. In a medium saucepan, whisk together sugar and cornstarch, then gradually whisk in water and then crushed berries.
3. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
4. Cool for 10 mins, then pour over berries and gently turn to coat. Transfer to cooled pie crust and chill at least 3 hours or until set.
