Fresh Strawberry Pie

1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make a fresh strawberry. I will first teach you how to make the butter crest. Next, I will teach you how to make the pie feeling. I will teach you how to prepare the strawberries, trace them in the pie crust. Next, I will show you how to finish up by pouring your feeling on top of the strawberries and then let the PI setup in the refrigerator. I'm a self taught. Many years ago, I decided I wanted to open up my own home bakery. I had this bakery for several years until my husband got a job offer in New York City. We felt like this was a good web presence, so I closed down my bakery and we moved across the country. Now here in New York, I do not want to go through the steps to open up a new bakery. But I do love baking steel. And as a retired teacher, I love teaching and sharing with others. I decided that Skillshare was a good place for me to share my baking join. This class is from a video that I made several years ago when I had my home bakery. I had a blog that went with this home bakery that I put several desserts that people could try on their own. And this was one of them. I no longer have the business nor the blog, but I think this is still a fun pie to make, and so I decided to share it here on Skillshare. This class is aimed at the bakery that would like to learn how to make a delicious fresh strawberry pie. Let's go ahead with our lesson and move on to lesson number one. The pie crust. 2. 02 Making The Pie Crust Dough: I have all my ingredients for the Pintrest here. I have my flower, my ice cold water, little bit of salt has been chopped into 1.5 inch cubes until I was ready to start making this. So it'd be nice and coat. The first thing we wanna do, want to take our flowers are salts. We want to just mix them together. Makes sure that solve this blended. And really what we want to do is I want us to go because it's very cold. Chopped up already. Quite easily. I'm just going to go like this and blend the better. I want to keep doing this until they're about pea size. You might have to take it off for a minute and that's okay. Finding this bowl is a little bit too small. I wanted to create that song, just going to dump it in. Next. I want to keep until the flower. And better as well blended. You keep working on yours and we will be back together. Once I have all the better growing. You'll know. This has been broken up into little pieces. What we're gonna do now is we're going to, we're going to add three tablespoons of water mixed with the water. And then we should start to see the dough coming to the other brightness. Really dry parts try to get it into their already. Now we're going to add a screen at a time. Because it's possible to depend on how humidity. You may not need. The other one at a time. If you want to work as little as possible, you also want to make sure that you still have some better chunks in this because that helps make it flaky. I am going to the six tablespoons of water. Last one. Those coming together. I don't need you to come totally together because what I'm gonna do now is I'm gonna take this dough. I'm gonna do. I'm just going to push it together. You're gonna see chunks of butter still. Good. We want the job altogether. You're going to divide it. And then bring this one down. I want to make this intro flat 1.5 bench scraper. The mat, stick it on this affinity for half an hour to an hour. We're gonna do the same with the other one. Will show you how to route crossed out and get it ready. Because this is a pipe that has to be prebaked because the pie itself is not a cold feeling. We'll be back in a half an hour to an hour when this has had time to children. 3. 03 Rolling Out The Dough: Hi, DO has been in the fridge for about half an hour to an hour. We're ready now to roll out the does't. We have our dough here? We're gonna roll it out on this map, but we still want it to be equal to some little bit of flour on it to make sure they didn't take our dough and put it on the next. Our goal is to keep it round. To get screwed the size of this pipeline, I'm gonna use my role in clearing on this center. It sticks like this. All you need to do sprinkle, like to put a little bit of flour onto my wrong. I'm going to roll out an hour's really from there. On out. I want to turn this 1 third term. I want to make sure that this is not stick. I'm always from the center. And then turn in it the skin big enough and I don't really want to turn it anymore, but I still want to make sure it's not stiffen. I'm just using my special some more and I'm going to turn them out. Now is very thinking about what do I mean by being forgiven if I can easily molded together? Now, here's why I like using a mat. What do you make it stand out if I'm able to, then I turn that over. There, it comes right out into I'm able to take this and push it down into the path. I want to make sure it's completely down into the bottom of the pan and there's no air bubbles there. I also want to make sure it's a little bit bigger than the Python there. Once I get this into the pie tin, I'm going to go like this. I can poke holes in the bottom. Dr. pi. And I also wanted to do it at the sides. Stop the peice, we don't get a bunch of air holes. Now the next thing I want to do is I kind of want to fold this crust over a little bit. And I don't want a lot of this trust. I'm just kind of felt in a foot this so that it's up and raised. And I'm gonna come around and cut off any extra. That's another what that extra. Different people will float different ways. Personally. Like just taking my fork and pressing that they could share. It goes over the back of the pill. The soul chance pie crusts do have a tendency to shrink, to salute bit. Recent return it up under, there will be some extra. And then we're just gonna go like this, having to go over the entrance. We now have our assessment. 4. 04 Baking And Cooling The Pie Crust: We now have our pie crust method. It's not quite ready to go in the oven. We need to make sure that the bottom doesn't bubble up and it stays flat on the bottom. To do that, we're going to take this parchment paper. Now you don't have to use partial paper. You're going to fill the inside of this with that parchment paper. Take these black bins that are doesn't want to make sure it's all the way. You can trim this, but to me, it's not worth stealing. Now. 375 degree, I will be clicking the pipe for us in a 375 degree oven. Pretend minutes. Be back. The timer just for now from the oven. So we're going to take out of the oven now and we're gonna place it on this colon and let it pull till it's completely cool. We're going to go ahead and leave the beans in the pie. Crust. Cools because the beams are hard right now. So we're going to just let it all pulled together. For about 1015 minutes. We are ready to now take these pins out and now we're going to look, just try. It's completely cool before we pick strawberries. 5. 05 Making The Filling For The Pie: We want to do first is we want to pour one cup into our pen. We don't have to heat. We're going to add the cornstarch. Whisk this water. Cornstarch. Cornstarch is totally dissolved. This class starts, doesn't like to dissolve in the heap. We want to get it dissolved. The water is still quote, once you have that current starts to salt, we can add our sugar. We run around very low temperatures, just wanted to keep stirring until we get this two. And we get a turmoil. The corn starch will clear out. It will become more clear colored. You notice I am stern constantly because I don't want the cornstarch to lump. I wanted to make sure it stays, It's dissolved. Turn this up to medium heat. Now that I know everything's dissolve. And I just want to keep clicking it and stern. And this comes to a boil and it starts starting to thicken. And I think it's almost strategy to Bryer. Both those things. We will be done with. This part is thick and quite nicely. And it is starting, as you can see, to turn the heat off. And I'm gonna put in my strawberry gelatin. Now, I bought sugar-free gelatin. So this t-shirt with not have as much, the whole pie has only 1 fourth. Now we're gonna love this sauce. Cool. While we put the strawberries into the pulp. 6. 06 Preparing The Strawberries: My pie crust and my padding board. I also have my strawberries. Now there's several ways you can fill this plot. One thing you can do, you can take the strawberries, just pick them up in the Pi like that. Then fill the pie and you'll have to close strongest. I don't really like to do it that way because I find when you buy the strawberries at the store, they're not all the same size. What I like to do is cut the top off. I like to slice my strawberries. And I have them sliced. I just put them in the way. They're not all the same size. You won't notice. This is a really big strapping. I'm gonna just keep my Strawberries until I have my truck Python, gonna take somewhere between 12 quarts of strawberries. Unless you really want to call it up high, but I don't really like going higher than the crust. So for me it takes one to two quarts of strawberries. I'm back with you when I have all these cut and show you what we do next. You go ahead and cut yours. Then we'll meet back with both of us, have our strategies, cut the pie. 7. 07 Finishing The Pie: I have five Pi all filled with strawberries. It's felt pretty much up to the top. What I wanted to do with this as I just did one more step, make sure it was not having a film. Then I'm just going to pour over the strawberries. And I wanted to coat all of the strawberries. Try to make sure there's any strawberries that don't have the coordinate that you can spread to get coding on all the strawberries. Don't worry about what's underneath. Because we'll be fine. It will get some on it. You just want to make sure all the top layer has sauce on it. And now I'm gonna do is stick this into the fridge and let it setup. Since it has the challenge, often, it's going to set up prefer, then we'll be ready to eat it. I found another spot that doesn't have. Probably want to turn your Pi and inspect it and see if there's any strawberries. Missed this. All right. Now we're ready to put this in the fridge. We're gonna have this setup in the French for a couple hours and then I'll be ready to serve. When I serve it, I usually will dish it up and put some whipped cream on top of each piece. Show you what it looks like once it's set up, it's yours in the fridge to set up our finished product. In. Some group came on top. Here's our pod. And put on the plate. I need to do now. I started delicious fresh dropping. You saw just how this was to get into. 8. 08 Final Thoughts: Thank you for taking this class. We had fun making our fresh strawberry pie. You learned how to make a better crust. Then we moved on to making the strawberry filling for our pie. With these two items made. We then took the fresh strawberries. We slice them and place them in the pie. It just cut the greens off and leave them home in the pie. But I like them all to be more around the same size. When you buy strawberries store, they do not always come in the same size, and that is why I slice them. We finished by pouring the feeling on top of our strawberries. We then set it in the fridge so that it could chill and setup. I hope your Pi turned out the way that you planned it to your project for this class is to make this strap a high. Please make sure to post a picture of it on our project page and tell us outlet. Remember the recipe for this pie is on the project page from my kitchen to your kitchen. Happy. Thank you.