California Central Coast Recipes
Country Cousin Strawberry Pie
Country Cousin Strawberry Pie was a staple at my grandparents drive-in restaurant in Michigan City Indiana. I am not sure of the exact origin of the recipe. I believe that it was a "mama-style" creation by my grandmother from a number of local recipes passed among the women of her generation. No matter where the recipe came from it was then and still is now a real show stopper. Summer has not arrived officially until I have my first slice with a generous dollop of Chantilly Cream
. It's Summer Fresh Decadence at its best.
This is not a hard recipe, but the challenge is to find the right strawberries. They need to be ripe, sweet and not too large. Our modern strawberries tend to be gigantic, not so sweet and do not pack well. If you have access to a good farmers market, ask your strawberry provider to reserve a couple baskets of medium size berries for you.
Preparation time: 30 minutesCooking time:
1-1/2 cups Biscuit mix ,Biscuit works very well
1/4 cup butter
1/3 cup sugar
3 to 4 Tablespoons water
4 Pints Strawberries ,washed and de-stemmed
2 cups Strawberries from the 4 Pints above (use the ugly ones)
2 cups water
2 cups sugar
5 Tablespoons corn starch
optional: a couple drops red food coloring.
Chantilly Cream for topping
1 Preheat your oven to 450F
2 For the crust, cut the butter into the biscuit mix and sugar, or mix in a blender until the butter is evenly mixed. Start adding the water just until you have a workable dough - moist, a bit sticky but not loose. Work the dough into a ball.
3 Using the palm of your hand evenly press the dough ball into an 11 inch pie pan. Bring the dough up over the edge of the pan and flute the dough edge. Place the pan into the middle position of the hot oven and bake for 8 to 10 minutes. Remove and cool. If you do this in advance, place the pan in your freezer overnight, it will help to prevent the glaze from leaking through when you finish the pie.
4 Wash and hull the strawberries. Separate about 1/4 th of the less "pretty" berries for the glaze and reserve the nicest looking ones for the pie.
5 Slice the berries selected for the glaze. Simmer with 1 1/2 cups of the water and 2 cups of the sugar until softened - about 5 to 10 minutes. Stirring with a whisk helps to break up the berries.
6 While the strawberry glaze cooks, arrange the nice reserved strawberries in the cool pastry shell. As you put the berries in the shell, use the smaller berries to fill in the gaps between the larger berries.
7 Mix the corn starch with the remaining 1/2 cup of the water (it must be cool!). While stirring, slowly add the corn starch mixture to the hot glaze. Keep adding until the glaze thickens. Depending upon the berries, you may not need to add all the corn starch mixture.
8 Evenly pour the glaze over the berries in the pie shell, giving the top a nice coating, filling the shell with glaze but not running over the sides. Chill overnight, or for at least 2 hours or until firm. (Hint: place the pie pan on a sheet of aluminum foil and fold the foil up, but not over the pie top. This will catch any loose glaze which will probably continue to run out a bit as the pie cools)
9 When chilled, slice and serve with a generous dollop of Chantilly Cream over top.
Serve with a chilled sweetish Asti (asti spumante wine), or a chilled sweet white dessert wine.