Friday, February 5, 2010

Strawberry Cream Pie

Surprise your loved one with this amazing homemade pie!

Strawberry-Cream Pie

Pie Dough

10 oz pastry flour
6 oz cold shortening (lard)
1 tsp salt
3 oz cold water


Dissolve salt in water. Rub or cut shortening into flour. Add salted water and mix gently only until all incorporated. Do not over mix dough. Wrap dough in plastic wrap and chill for about 4 hours. Then it will be ready to roll.

Blind bake until golden brown. When blind baking, put a oven bag with beans on top of your pie dough to avoid forming bubbles in the dough. Remove from oven and let it rest to room temperature.

Pastry Cream

16 oz milk
½ tsp Madagascar vanilla extract
4 oz sugar
1 egg
2 egg yolks
1 ½ oz corn starch
1 ½ oz cold butter
A bowl of ice water

Fresh strawberries
Whipped cream


Cut cold butter in dices and set aside.
Mix egg, egg yolks, and corn starch and stir until corn starch is dissolved. Set aside.
Boil milk with sugar and vanilla. Remove from heat and temper the eggs whisking constantly. Move the egg-milk mixture back to the pan and bring back to a boil stirring constantly to avoid scorching. Once it is thickened, move to a bowl of ice water and incorporate the butter 2-3 cubes at a time whisking until thoroughly incorporated. Once all of the butter has been added, cover with plastic wrap to avoid skin formation. Let it rest for about 30 minutes in the ice water.

Fill pie crust with pastry cream, slice strawberries and make a heart with them. Put whipped cream in a Ziploc bag, cut a small hole to make a tip and garnish as desired. Enjoy!


No comments: