Fresh Strawberry Pie

Fresh Strawberry Pie

This Fresh Strawberry Pie is loaded with fresh, hand-picked berries, nestled in a tender, flaky baked crust, and topped with a dallop of homemade whip cream.

Vintage Inspiration: My vintage inspiration for this classic strawberry pie recipe is from a vintage pie plate. Circa 1980's

 

How to make Fresh Strawberry Pie:

Gather Equipment

  • Mixer
  • liquid measuring cup
  • Measuring Spoons
  • Measuring Cups
  • Lemon Squeezer
  • Spatula
  • Pie weights or beans
  • Pie dish
  • Rolling Pin
  • Plastic wrap

How to make the filling:

  • Most strawberry pie recipes call for either a pint, quart or pound of strawberries. Fresh picked strawberries are sold this way as well, by the quart, pound or flat (8 quarts). Both one quart and one pound equals about 4 cups of sliced berries, one pint equals about 2 cups.
  • If you are using the berries the same day, lightly spray with water to remove the gritty sand and pat dry with paper towel. Use a small, round fruit huller to remove tops and slice berries.
  • If you are not planning to use them right away, place berries in an air-tight container and keep in the fridge for up to 1 week. Then clean and prep them as needed, otherwise they may turn mushy.
  • Another option is to freeze berries by placing on a 1/2 sheet pan lined with parchment paper. Spread in a single layer and freeze for 1 hour. Place berries in ziploc bags or vacuum seal them for up to 8-10 months.

Choosing a thickener:

  • There are several thickening agents such as cornstarch, ClearJel, tapioca starch, or flour. Vintage recipes typically call for flour or cornstarch.
  • For a modern substitution, I use ClearJel which doesn’t make the filling cloudy like flour can do. When a recipe calls for cooked filling, use regular ClearJel. When you are not going to cook the filling, it is ok to use Instant ClearJel.
  • If ClearJel is hard to find in your area, you can use cornstarch. To substitute: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel. You can find ClearJel in Amish or health food stores areas, or online.

How to make perfect pie crust:

Choosing pie plates:

  • I bake my pies in vintage ceramic pie plates which conduct slow, even heat. Sometimes you can vintage pie plates at antique shops or flea markets.
  • Other types of pie plates include glass or metal. Glass will also conduct slow, even heat and also shows if the bottom crust has browned nicely. Metal pans, especially if they are dark, may brown the crust too fast, which could burn or overbake your pie.

Avoid tough or soggy crust:

  • To tenderize the pie crust, add 1-2 T. lemon juice, white vinegar, or vodka.
  • To prevent a soggy crust, dust the raw crust with a thickening agent (cornstarch or flour) and then lightly brush with egg wash (whisk together 1 egg + 1 T. cream) before adding in the filling.
  • When making a blind pie crust, use pie weights to reduce the pie shell from shrinkage. Place parchment paper under pie weights first or else they will stick to the bottom of the pie. If you don’t have pie weights, you can use dried beans.

Cold dough, hot oven:

  • Use frozen butter and dice into small cubes and put right back into the freezer if your not making the dough right away.
  • Chill water with some ice cubes before adding to dough.
  • After you roll out the crust, place it in the fridge to chill. This will help the crust from shrinking.
  • Place assembled pie in the fridge for about 15 minutes prior to baking, so it goes cold into a nice hot oven.
  • Cover with foil or pie protector to ensure filling is cooked through but that the crust doesn’t burn.
  • Watch to see when pie starts to bubble, then let it bake 5 more minutes.

How to make Homemade Whipped Cream:

  • Homemade Whipped Cream is delicious on Fresh Strawberry Pie and tastes so much better than other whipped toppings like canned whip cream, Cool Whip or Dream Whip that contain artificial ingredients.
  • Use superfine sugar if you keep on hand, as it incorporates well, eliminating grittiness when beaten with the cream. Use can also use powdered sugar.
  • Chill your mixing bowl and whisk or an old-fashioned whip cream beater in the fridge prior to making. This step ensures to keep the cream extra cold and make it light and fluffy.

Try more Vintage Baked Modern pie recipes:

Vintage Strawberry Rhubarb Pie

Classic Lemon Meringue Pie

    Original post: June 13, 2021

    Modified: June 24, 2024

    Keyword #bakedgoods, #baking, #homemadewhipcream, #naturalbaking, #pie, #strawberrypie, #vintagebakedmodern, #vintagerecipe

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