Perhaps the most common explanation for how the strawberry got its name is that children in England would display the berries for sale by threading them onto straw. Another theory is that the name comes from the practice of placing straw around the growing berry plants to protect the ripening fruit. Either way, it was in the 19th century that commercial strawberry production began in New England. The fruit was introduced across the country as pioneers moved west, and by the 1950s it was being grown in every state with California soon producing the greatest quantities. It’s unknown where the first strawberry pie was made, but most likely it wasn’t long after strawberries cultivation began in the United States.
Recipe Servings: 8
+ 3 hours 30 minutes resting
Ingredients
Crust:
- 1½ cups all-purpose flour, plus a bit to dust pan
- 1 tsp salt, fine
- 7 Tbsp butter, chilled
- ¼ cup water, ice cold
Filling:
- 2 qts fresh strawberries
- ¾ cup sugar
- 2 Tbsp cornstarch
- 1 cup boiling water
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1 package (3 oz) strawberry flavored gelatin
Whipped Cream:
- 1½ cups heavy cream, cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
Directions
- Mix the flour and salt together in a large bowl.
- Add the butter. Rub and pinch the butter into the flour using your fingers to coat the butter pieces and form small pea-sized balls.
- Create a well in the center of the mixture and add water. Mix together with your hands.
- Pull away walnut-size pieces of dough and smear them using the heel of your hand. This technique is called fraisage, and it helps produce flaky layers.
- Form the flattened pieces into a ball and then slightly flatten it to form a disk. Wrap the disk in plastic wrap and chill it in the refrigerator for 2 hours.
- Remove the plastic wrap from the dough and place it on a floured surface. Roll a floured rolling pin from the center of the dough disk to the edge rotating the dough until the circle is an ⅛ inch thick and 12 inches in diameter. Repeat this process with the second disk of dough, but make it only 10 inches in diameter.
- Wrap the larger dough around the rolling pin and lift the pin over the edge of a 9-inch glass pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
- Crimp the edge of crust by placing two fingers on the crust’s outside rim while placing one finger on the inside and pressing outward to form a V.
- Cover the pie dough with parchment or foil, making sure to cover the bottom and sides.
- Fill the pan with pie weights (dried beans or dry rice work well too).
- Bake the pie crust with weights at 400°F for 15 minutes.
- Remove the crust from the oven. Remove the weights and parchment or foil.
- Prick the bottom of the pie crust with a fork to prevent bubbling and return it to the oven.
- Bake for an additional 15–20 minutes or until golden-brown and cooked through.
- Wash the strawberries and pat them dry with paper towel.
- Hull and slice the strawberries in half. Set them aside.
- Whisk together the sugar and cornstarch in a small saucepan over medium heat.
- Add the boiling water, whisking until it thickens.
- Remove the mixture from the heat and whisk in the vanilla, lemon juice, and strawberry gelatin.
- Let the filling cool to room temperature.
- Place the strawberries into the pie pan and arrange evenly.
- Pour the cooled filling over the strawberries, coating them completely.
- Chill the pie in the refrigerator for 1½–2 hours or until it has set.
- Chill a medium-sized bowl in the freezer for at least 10 minutes.
- Combine the heavy cream, powdered sugar, and vanilla in the chilled bowl.
- Beat the ingredients together using an electric mixer on low speed, gradually increasing the speed to high, until stiff peaks form. Don’t over-beat, but don’t stop beating until it reaches a very thick consistency.
- Serve the pie topped with whipped cream.
For Crust:
For Filling:
For Whipped Cream:
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