Vintage Strawberry PieRoxana Jullapat, the pastry chef at Ammo (1155 North Highland Ave.), is buying strawberries at the Farmers Market to make jam and pie.  Hear about how she does it, this week on the Market Report.  Her recipe for jam is here.  Keep reading for her Vintage Strawberry Pie recipe…

**UPDATED – with added recipe instructions

Vintage Strawberry Pie

Yields one nine-inch pie or six individual four-inch pies
(Note: I prefer to make individual pies because the larger version doesn’t “slice” very nice –given that the recipe calls for the minimum amount of gelatin to hold the strawberries together. If appearances are not that important to you, you may choose to make the larger version)

For the crust:
4 ounces cream cheese, cold, cut into one-inch chunks
4 ounces unsalted butter, cold, cut into one-inch chunks
1 1/4 cups all purpose flour
2 tablespoons powdered sugar
½ teaspoon kosher salt
½ teaspoon baking powder
2 egg yolks
1 teaspoon vanilla extract

For the strawberry sauce:
2 cups strawberries, stems off and halved
2 tablespoons port wine (for a non-alcohol version, use blood orange juice)
1 ½ teaspoons gelatin powder
Pinch of kosher salt
3 tablespoons cornstarch
1 cup granulated sugar
1 vanilla bean

To assemble the pies:
6 cups fresh strawberries, stems off and halved (I prefer organic strawberries widely available this time of year at local farmers’ markets. Go for sweeter varieties such as Gaviota and choose berries that are smaller in size)
1/2 cup plus
2 tablespoons strawberry jam (preferably homemade)
1 cup strawberry sauce

To make the crust:

In the electric mixer, fitted with the paddle attachment, combine the cream cheese, butter, flour, powdered sugar, baking powder and salt, and mix at low speed until a shaggy and sticky dough forms. Add egg yolks and vanilla extra and mix just to combine. Be careful not to over mix. Transfer the dough to a lightly floured surface and flatten into a disc. Wrap with plastic film and refrigerate for at least 1 hour.

When ready to shape the pie shells, flour a working surface generously and stretch the dough using a rolling pin until it’s very thin –a bit less than a 1/4-inch thick. Cut six dough circles big enough to fit into the individual pie tins (or alternatively a dough circle large enough to fit into a nine-inch pie pan –don’t forget to account for an extra half inch of dough to crimp a decorative edge. Lightly coat the pie tins with non-stick spray and lay the dough circles inside each tin. Gather the excess dough around the edges and crimp as desired. To save on time and labor, you may choose to trim off the excess dough with kitchen shears and skip crimping the edges altogether. Refrigerate the pie shell for at least 1 hour or up to 2 days.

Adjust the oven rack to the middle position. Preheat the oven to 350ºF.

To pre bake the pie shells, coat them lightly with non-stick spray, line each one with a square of parchment paper and fill with dried beans or rice to weight down the dough and prevent it from puffing while in the oven. Bake for 25 minutes or until golden brown. Take out of the oven and cool completely before removing the beans. Set aside.

To make the strawberry sauce:
While the pie shells are baking, start working on the strawberry sauce.
Purée the strawberries in a blender until completely liquefied. Add the sugar, port or juice, gelatin powder, salt and cornstarch and blend for another minute.
Transfer the purée to a small, heavy-bottomed, non-reactive pot. Split the vanilla bean lengthwise with a pairing knife, scrape out the pulp with the back of the knife, and put the pulp and the pod into the pot. Cook over medium heat until the mixture comes up to a boil, reduce the heat and cook the sauce until it thickens, about 5 minutes, stirring continuously to prevent the mixture from sticking to the bottom of the pot. Transfer the sauce to a bowl and let cool until it’s room temperature, stirring it from time to time. Do not refrigerate or the sauce will set making it difficult to assemble the pies.

To assemble the pies:
With a pastry brush, paint the bottoms of the pie shells with some of the strawberry jam –this will prevent the shells from getting soggy. In a mixing bowl, toss the halved strawberries with the remaining jam and the strawberry sauce. Pile equal amounts of this filling inside each pie shell, arranging them decoratively into little mounds. Refrigerate for 2 hours before serving. The pies are best when enjoyed the day they are made but they will still be very good the next day.

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  • S Meenahan said:

    this recipe calls for 2 egg yolks in the crust, yet the instructions do not say to add them to your mixture…an oversight?

  • hells (author) said:

    Thanks for pointing that out. The missing information has been added.

    Harriet
    Producer of Good Food

  • lauren said:

    this seems difficult

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