Are you craving that classic, melt-in-your-mouth strawberry pie you remember from Shoney's? That perfectly balanced sweetness and tang, nestled in a flaky crust? Well, you're in luck! This recipe brings that beloved Shoney's strawberry pie experience right to your kitchen. It's easier than you think to make this delicious dessert, perfect for a casual weeknight treat or a special occasion gathering. Get ready to impress your family and friends with this homemade masterpiece – a true testament to the joys of easy recipes and healthy-ish indulgence!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
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 fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate 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 (optional): For a crispier crust, line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, or until lightly golden.
Making the Filling:
- Combine ingredients: In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, water, and lemon juice.
- Cook the filling: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until the filling has thickened.
- Stir in vanilla: Remove from heat and stir in the vanilla extract.
- Cool slightly: Let the filling cool slightly before pouring it into the prepared pie crust.
Assembling and Baking the Pie:
- Pour filling: Pour the cooled strawberry filling into the pie crust.
- Bake: Bake at 350°F (175°C) for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a soggy bottom.
Tips and Variations:
- For a richer crust, use half butter and half shortening.
- Add a tablespoon of almond extract to the filling for a subtle nutty flavor.
- Use frozen strawberries, but make sure to thaw and drain them well before using.
- Top with whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
- Make individual mini pies for a charming presentation.
This Shoney's-inspired strawberry pie recipe is a fantastic example of quick dinner ideas that don't compromise on flavor. It’s a delicious dish you can whip up fairly quickly, perfect for those busy weeknights when you still crave something special. This recipe is also relatively healthy compared to other pies, as it is made with fresh fruit.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 15-20g Sugar: 30-40g
Enjoy your homemade slice of Shoney's-style strawberry pie heaven! Let me know in the comments how yours turns out!