Are you dreaming of a sweet escape? Imagine sinking your fork into a slice of creamy, dreamy pie, bursting with the juicy sweetness of fresh strawberries. This isn't just any strawberry pie; it's Testa's Strawberry Pie – a homemade recipe that's guaranteed to become a family favorite. Simple enough for a weeknight dessert yet elegant enough for a special occasion, this recipe delivers a delicious and satisfying treat that's perfect for showcasing the best of summer's bounty. Let's get baking!
Ingredients:
For the Crust:
- 1 ½ 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
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (12-ounce) container heavy cream
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 disk, 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. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool completely.
Making the Filling:
- Combine ingredients: In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5-7 minutes.
- Whisk in eggs: In a separate bowl, whisk the eggs lightly. Gradually whisk in a few tablespoons of the hot strawberry mixture into the eggs to temper them. Then pour the egg mixture into the saucepan with the remaining strawberries. Cook for another minute, stirring constantly. Remove from heat and stir in the vanilla extract.
- Cool the filling: Let the filling cool completely before adding it to the pie crust. This prevents the crust from getting soggy.
Assembling and Serving the Pie:
- Pour filling: Pour the cooled strawberry filling into the baked pie crust.
- Whip the cream: In a large bowl, whip the heavy cream until stiff peaks form.
- Top with cream: Spread the whipped cream evenly over the strawberry filling.
- Chill: Refrigerate the pie for at least 2 hours, or preferably overnight, to allow the flavors to meld and the filling to set completely.
Tips and Variations:
- For a richer crust, use half butter and half shortening.
- If you're short on time, use a store-bought pie crust.
- Add a sprinkle of cinnamon or nutmeg to the filling for a warm spice flavor.
- For a beautiful presentation, garnish the pie with fresh strawberries and a sprig of mint.
- Feel free to use other berries, like raspberries or blueberries, in place of some or all of the strawberries.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 15-20g Sugar: 30-40g
This Testa's Strawberry Pie is a delightful and easy-to-make dessert. Perfect for quick dinner ideas or special occasions, this recipe is a true testament to the magic of homemade cooking, delivering a taste of summer that's both healthy and undeniably delicious. Enjoy!