Saturday, May 12, 2012

Strawberry Custard Pie





Curt's request this week: Can you make a strawberry pie?

Why, SURE, man o' my dreams.

For the record, making pie crust from scratch is downright easy. One of the four (4!) ingredients is ice water, for crying out loud. Rolling out the dough can make a bit of a countertop mess - but who doesn't have paper towels and the ability to wipe up something? Heck, get the husbandator to clean up.

You made the pie, after all.

There are thousands of pie crust recipes out there, and I've used a few, but tried Ina Garten's today. Making it in the food processor is a BREEZE. Here's the link: Barefoot Contessa Perfect Pie Crust Recipe

By the way, Ina's recipe makes two 9-inch crusts, only one of which you'll need for this pie. Pop the other in the freezer and you've got homemade crust ready whenever you need it.







Do exactly as Obi -- I mean, Ina says. 


















You can get fancy with your crimping technique. I prefer the rustic approach. Simple.





Don't forget to prick your pie crust with a fork before baking. Otherwise, it puffs up in odd places in the oven. Ewwwww.

OK, so you've made the crust, now onto the pie. This pie has a creamy, custard filling (no Jello pudding here, folks) and a sweet glaze that you, once again, whip up using ingredients (water! sugar!) that we all have on hand.

Now you can buy a comparable pie in the store. Your man may be pleased. But I can guarantee you that his smile will be wider if you make this yourself. Come on.

Strawberry Custard Pie
(from Southern Living Annual Recipes 2000)

Here's a link to a printable version: Strawberry Custard Pie (printable)

1-1/3 cup sugar, divided
7 tablespoons cornstarch, divided
1/4 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon good vanilla extract
1 baked 9-inch pastry shell (see recipe in post above)
1 cup water, divided
1 tablespoon fresh lemon juice
1/2 teaspoon red food coloring
6 cups fresh strawberries, hulled and halved
garnishes:  sweetened whipped cream, strawberries


Combine 2/3 cup sugar, 4 tablespoons cornstarch, and salt in a saucepan; stir in milk.  Bring to a boil
over medium heat. Cook, stirring constantly, 1 minute.



Whisk milk mixture gradually into egg yolks until blended. Return mixture to saucepan.
Cook over medium heat, whisking constantly, 1 minute or until thickened.  Remove from heat.
Stir in butter and vanilla. Spoon hot filling into pastry shell. Stir together remaining 2/3 cup sugar,
remaining 3 tablespoons cornstarch, and 2 tablespoons water.
Bring remaining water to a boil in a medium saucepan. Whisk in sugar mixture.  Cook, whisking
constantly, 2 to 3 minutes or until thickened and clear.  Remove from heat.
Stir in lemon juice and food coloring; cool. Fold strawberries into syrup mixture.  Spoon over custard
mixture; Chill 4 hours. Garnish, if desired.



Ironically, I got a little peeved when I opened the refrigerator door and found I had no room in which to store my freshly-made pie. 





A stocked fridge is a BLESSING. It means we have food to eat. It means we don't have to go out for supper. The fact that it's cramped and sticky and needs organizing is secondary. Thank you, Lord, for your bounty. And for refrigeration, for that matter.

So the lesson today, folks: Make your own pie crust. And be grateful.

When you see me out at the grocer, complaining to high heaven, with store-bought pastry in my shopping cart, remind me of this post.

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