Pie is so hot right now.
That I made this pie in conjunction with the Pie Party is pure coincidence. After all, I had the lard on hand, and once you get lard you can’t not make pie. The crust came together much easier than I had anticipated, thanks to the fantastic instructions from Kate McDermott. The filling was originally meant to be peach-blueberry, using up the fresh fruit we have amassing in our fridge. But as frequently happens when you ask for input from the small members of the family, I had to adjust based on request. It’s hard to reject a plea for strawberry pie.
Because it’s over a month past strawberry season in Texas, we didn’t have any fresh ones on hand. Luckily there was a large bag of berries I had frozen directly after we had picked them earlier this year – except, how to make pie with frozen berries without it becoming a gloppy mess?
Naturally I turned to Twitter, and Renee gave me the suggestion of making a strawberry chiffon pie with pectin instead of gelatin. Perfect!
Strawberry Chiffon Pie
- Prebaked pie crust
- Strawberries frozen
- pure vanilla extract
- Fresh cream
- Put three or four handfuls of frozen berries in a medium saucepan. Add about 1/2 cup sugar and cook on medium until strawberries have thawed and sugar is dissolved. Mash up the berries with a fork or something. (Preferably not your hand.) Stir in a few teaspoons of pectin. Add some vanilla if you want. You can use beans if you're fancy. Cook this mixture down until it is thick and jammy. Let cool completely.
- Whip your cream until stiff. Discard the gummy skin layer from the top of your strawberry mixture and fold in the whipped cream. Plop it all into your prebaked crust and smooth it out so you don't look like a slob. Stick it in the freezer for a couple hours or until whenever you feel like eating it.
For more sweet inspiration, check out my Cake and Pie board on Pinterest!
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