My parents listening in while I order cheesecake
There was more produce at the market this time. We were able to get kale, romaine, green onions, and radishes. We also walked around the park so my parents could check everything out.
Kayleigh and my parents on the bridge
Then we came home and ate not only the cheesecake but also this strawberry pie that I had made. I came up with the idea for this recipe a couple years ago while waiting in the car for Kayleigh after practice. Luckily there was a spare envelope hanging around for me to write on!
Strawberry PiePie crust:
2 2/3 cup flour
1 tsp salt
3/4 cup oil
6 tablespoons non-dairy milk
Mix together the flour and salt. In a separate bowl, whisk together the oil and milk. Add to the flour mixture and stir with a fork. Cut in half and roll the crust between wax paper.
Place the pie crust in the pie plate. Pierce several times with a fork. Place foil loosely over the crust and fill with dry beans. Bake at 425 degrees for 12-15 minutes until lightly browned.
Remove the foil from the crust and let cool slightly.
For the pie you will need:
1 quart (1 1/2 pounds) strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
Place half the strawberries on the pie crust. If they are large, cut them in half.
Put the remaining strawberries in a saucepan. Add the sugar and bring to a boil.
In a small bowl, combine the cornstarch and water. Add to the strawberries. Stir often. When the mixture is thick and clear (about 2-3 minutes) remove from heat.
Pour this mixture over the strawberries in the crust. Place in refrigerator for several hours.
Here are some more pictures of the process.
Rolling out the dough between wax paper
See how uneven it is when I first flip it into the pan?
Poke holes in the bottom crust.
Foil and beans for blind bake.
Half the strawberries in the bottom.
A couple minutes later it is clear.