Are you craving that sweet, nostalgic taste of a classic Shoney's strawberry pie? Forget the drive-through; today, we're making it ourselves! This homemade version captures all the juicy strawberry goodness and flaky, buttery crust you remember, but with the added bonus of knowing exactly what delicious ingredients went into it. Get ready to impress your family and friends with this easy-to-follow recipe for a truly delightful dessert. This recipe is perfect for those seeking delicious dishes, quick dinner ideas, or simply a satisfying sweet treat. It’s a fantastic example of homemade cooking at its finest.
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the Topping (optional):
- Whipped cream
- Fresh strawberries, sliced
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C).
Making the Filling:
- Cook the filling: In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, water, and lemon juice. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens. This usually takes about 5-7 minutes.
- Stir in vanilla: Remove from heat and stir in the vanilla extract.
- Cool slightly: Let the filling cool slightly before pouring it into the pre-baked pie crust.
Assembling and Serving:
- Fill the crust: Pour the cooled strawberry filling into the prepared pie crust.
- Chill: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Serve: Top with whipped cream and fresh strawberries before serving. Enjoy this healthy meal alternative!
Tips for the Best Shoney's Style Strawberry Pie:
- Use fresh, ripe strawberries for the best flavor.
- Don't overmix the pie crust dough; overmixing will make it tough.
- Blind baking the crust helps prevent a soggy bottom.
- If you don't have a pastry blender, you can use a fork to cut the butter into the flour.
- Feel free to adjust the sugar to your liking.
Variations:
- Add a touch of spice: Incorporate a pinch of cinnamon or nutmeg into the filling for a warm, comforting twist.
- Make it a crumble pie: Top the filling with a buttery oat crumble for a delightful textural contrast.
- Use frozen strawberries: If fresh strawberries aren't available, you can use frozen strawberries (thawed and drained).
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used. For a precise calculation, use a nutrition calculator with your exact ingredient quantities. However, generally, this pie is a moderately high-sugar dessert. Enjoy it in moderation as part of a balanced diet.
This easy recipe provides a delicious and satisfying homemade alternative to restaurant pies. Enjoy this healthy meal option! Making your own Shoney's-inspired strawberry pie is a fun and rewarding culinary experience, perfect for any skill level. The result? A truly unforgettable, delicious pie that will become a family favorite.