I don’t love pie. I love tarts though, which is basically a different shaped pie. It doesn’t make sense. But I think I’m converting over to being a possible pie fan, under one condition: my mom makes it. I know, I’m regressing to my old childhood ways of only eating my mom’s food. I can’t help it! She knows what she is doing. Last year she made a strawberry pie with vanilla custard and it was soooo good. So when my sister asked if I wanted to enter the Chili and Pie Cook-off at her church I thought, here is my chance to show the world how good my mom’s pies are! I mean, who doesn’t love a buttery crust, airy vanilla cream custard and then a strawberry glaze to go on top? I thought I was a shoe in. Since I’m not a pie expert, there were multiple calls to my mom to make sure everything was looking right. I tasted every component separately. I even watched a youtube video on how to make a pretty edge (I was unsuccessful). I carefully layered the pie components together and crossed my fingers it would taste as good as my mom’s.
The judging took place and while they were deliberating, I grabbed a slice of my pie. DELISH. I did it. I was going to win. Except I didn’t. Not even second or third place. I got beat by an Oreo mud pie with gummy worms coming out of it. When I shared this with my mom she sent this gif:
Oh well! This isn’t the Great British Bake Off, and if it was, I don’t think I would be heading home this week.
PIE DOUGH: Yields one large pie or 2 regular pies
2 1/2 cups flour
2 tablespoon sugar
1 teaspoon salt
1 stick of butter, cubed
1/3 cup neutral oil
2 tablespoons water
1 teaspoon vinegar
1 egg + 1 egg yolk
1/4 cup sugar
3 tablespoons flour
1/8 teaspoon salt
1 envelope unflavored gelatin
1 teaspoon vanilla
1 cup hot milk (120-140 degrees)
1 cup heavy whipping cream
4 cups frozen strawberries
3/4 cup water
1 cup sugar
1/4 teaspoon salt
4 tablespoon cornstarch
1 quart fresh strawberries, sliced.
1. Make the pie dough. Preheat the oven to 375 degrees. In a food processor or by hand, mix together flour, sugar, and salt. Add the cubed butter and pulse until the texture is like sand and the butter bits are no larger than peas. In a large bowl, mix together the egg, oil, water, and vinegar. Add the flour/butter mixture to the wet ingredients until it forms a dough. Roll the dough out into a circle (or divide in half if saving one for another use) until it is 1/4 inch thick and form in pie pan (or tart pan). Poke air holes in the bottom with a fork. Bake shell for 15-20 minutes (depending on how thick it was rolled out). The color should be a golden brown, like a shortbread cookie. You may need to cover the top with foil so as not to burn while the bottom continues to cook. Once golden in color, remove from the oven and set aside to cool.
2. While the pie dough cooks, start on the custard. Beat egg, egg yolk and sugar until thickens and is pale yellow. Add flour, salt, powdered gelatin, and vanilla and mix thoroughly. Pour in hot milk, stirring continually. Do not let the custard boil. When thick, set aside in the fridge to cool. With an electric mixer, whip the heavy whipping cream until medium peaks form, roughly 3-4 minutes. When the custard is cool, fold the whipped cream into it. Keep in the fridge until ready to assemble.
3. Make the glaze. Place the frozen strawberries and water into a saucepan and crush the berries with a potato masher. Bring the mixture to a boil for 2 minutes and then simmer for 1 minute. Strain the liquid from the berries into a glass measuring cup (save the strawberry mush for smoothies). Add water, if needed to equal 1 1/3 cups of liquid. Whisk together the sugar, salt and cornstarch in the saucepan. Place this over medium heat and slowly pour in the strawberry liquid., Stir until thickened and clear (approx. 3 minutes of boiling). Pour over sliced strawberries. Stir then chill until no longer warm.
4. Assemble the pie. Fill the pie shell with the custard first, followed by the strawberries and serve! I like the pie very chilled but room temperature is delicious too.