The heat from the blade whirling will affect the dough temp so the only trick is to be ready and move quickly as you add the ice water so it doesn’t heat up. The dough will form a ball in seconds – you put in ONLY as much water as it takes to form the ball – if it’s still dry and crumbly add bits more until the ball forms. Refrigerate at least 1 hour or until set. Drizzle over strawberries and cream cheese mixture. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. THEN have your ice cold water ready and drop it in through the top with the low setting whirling the blade. Arrange strawberries, pointed side up, over cream cheese mixture.
#STRAWBERRY PIE RECIPE PLUS#
2½ cups all-purpose flour, plus more as needed for dusting. Add the shortening, butter, or whatever fat the recipe calls for and whirl again for a few seconds so it’s evenly distributed through the flour. Makes one 9-inch pie (about 8 servings) Strawberry Pie Crust. Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture. It is soooo easy and fool proof that I haven’t done it any other way since (12 yrs now!) Simply put all the dry ingredients in the bowl part with the lower blade and whirl for a couple of seconds. Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Hi Jo-Anna! I took a baking class when one of my sons was getting his degree in Culinary Arts and the instructor taught us to use a food processor to make pie dough. Serve with ice cream or whipping cream!.Let your pie sit for a while before serving.Heat up the apricot jam for about 30 seconds in the microwave, then brush it onto the pie.When the pie is done baking, remove it from the oven, and now it is time to add the glaze.Bake for 40 minutes, until the pastry is golden brown.Place the pie into the oven, then immediately turn down the heat to 375 degrees.Some butter pieces will be the size of oat flakes some will be the size of peas. Quickly break the butter down into the flour mixture. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Sprinkle the extra sugar on to the pastry. To make the crust, in a medium bowl, whisk together flour, sugar and salt.Once cooled add in your strawberries and toss to coat evenly then pour into prepared pie crust. Then using this mixture, brush the pastry. Remove from heat and whisk in your strawberry jello until completely dissolved, let cool to room temperature. In a separate bowl, mix together the egg and 1 tbsp of water.Fold the edges of the pastry over to cover the outer edge of the fruit pile.Pile the strawberries onto the centre of the pastry.Place the strawberries in a bowl, and mix them with the sugar and cornstarch.Cut up the strawberries, either in halves or thirds.It doesn’t have to be perfect, this is a rustic pie remember! Set aside. Lightly flour the parchment paper, then roll out the puff pastry to loosely form a circle shape.Line a cookie sheet with a piece of parchment paper.
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