I always get suckered when I see things claiming to be the “best”. I then feel obligated to try it and to see if the claim is true. Most of the time I’m pretty disappointed with the outcome.
So when I saw the cook book Beat This saying that it had the best recipes, I had to test it out.
With strawberry season at full peak, the strawberry pie recipe was meant to be. Instead of rolling out the crust, you just press it in making the whole process less time consuming. I had doubts that the crust would turn out, but it actually does. The downside? If you haven’t given your pie pan a good greasing, it’ll stick and crumble when you try and slice it out. The dough turned out to be much more powdery looking than I had hoped for. I think you can add a bit of water, but I left mine as is to see if it would turn out (and it did).
After the crust is cooled, the you beat heavy whipping cream and cream cheese that then turns into a light and fluffy filling. The strawberries aren’t baked, so make sure you’re using the best you can find.
Strawberry Pie from Beat This
1 cup all-purpose flour
2 tablespoons confectioner’s sugar
8 tablespoons unsalted butter, cut into small cubes
3 ounces cream cheese (room temperature)
1/2 cup sugar
1 cup heavy cream
1 tablespoon fresh lemon juice
1 quart strawberries, hulled
1/2 cup currant or seedless raspberry jelly
1. Have a rack in the bottom third of the oven. Preheat oven to 350F.
2. Generously butter a 9 inch pie pan.
3. Mix the pastry ingredients together until the dough starts coming together. It will still be a bit powdery looking, but once baked it’ll be fine.
4. Press in the crust and prick it with a fork in a few places.
5. Bake 15-20 minutes or until golden brown. Cool.
6. Whip the cream until soft peaks form and add the other ingredients until combined.
7. Pour into crust, smooth it out and chill for an hour.
8. Put the berries on the filling, points up. Melt the jelly on low heat and use a pastry brush to put the glaze on.
9. Refrigerate for 3 hours.