Monday, 7 July 2008

Unbaked Strawberry Pie

There is pie, and then there is this pie.

Some people make their unbaked strawberry pie with gelatine, but I don't think it is nearly as good as this way. It is a little soft and goopy, and doesn't tend to serve as prettily, but that will be forgotten the minute the first bit is taken.

Take a look at that ingredient list. There isn't much there, is there? That means that you must be sure to use the best ingredients, in particular the finest of strawberries. I keep harping on this, but it's vital. Your strawberries must be the freshest, the ripest, and the best bred. None of your big fat "shipper" berries. Hear me sneer? Just don't do it. Look for little ones, perhaps a little darker in colour than you expect. If you aren't sure, ask for a sample.

6 servings
1 hour to make the crust
20 minutes to make the filling
2 or 3 hours to chill and garnish

Unbaked Strawberry Pie

Unbaked Strawberry Pie

1 recipe single pie pastry

4 cups (1 quart or 1 litre) fresh strawberries
1/4 cup arrowroot or cornstarch, or tapioca starch even
1/2 cup sugar
1/2 cup cold water

1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

Roll out the pastry on a floured board, and line a 9" pie plate with it. Prick it all over with a for, and bake it at 375°F for 10 to 15 minutes, until golden brown. Set it aside to cool.

Rinse and hull the strawberries. Pick out the ripest, best looking half of them, and arrange them in the pie crust. Mash the remaining half in a heavy-bottomed pot with the starch, sugar and water. Mix well.

Tapioca starch will give a firmer but boingyer (that's a word, i'nnit?) texture than the arrowroot or corn starch will; you must decide which you will prefer. It's not as boingy as gelatine, I'll give you that.

Bring the mixture to a boil and simmer for about 10 minutes, until the sauce turns clear and thickens. Stir constantly. Do not begin to heat the pan until the starch is thoroughly dissolved, to avoid lumps.

Pour the mixture evenly over the strawberries in the pie crust, and chill until firm. Just before serving, beat the cream until stiff with the sugar and vanilla extract. Pile it on top of the pie, and serve at once.

Doesn't keep well. Doesn't have to.





Last year on this date, I visited the Kitchener Farmers Market, and I made Potato Madeleines and Cauliflower and Celeriac Soup with Cheddar Cheese.

4 comments:

Bellini Valli said...

Simple is sometimes better Ferdzy:D

Kevin said...

That unbaked strawberry pie looks good!

Paula said...

That looks terrific, and I bet the ripe strawberry flavor really shines in this, too! Also, enjoyed your post about cauliflower!

Lisa said...

Doesn't keep well. Doesn't have to.

LOL, that's a great thing to see in a pie. (makes me long for June.)