Sponsored content and/or affiliate links to products I love, are often shared in my posts. I earn a small percentage from any purchase you make by clicking on these links, at no additional cost to you. This helps feed my coffee addiction, as I write free content for my readers. Thank you for your support! Full Disclosure

Monday, February 27, 2012

# desserts # fruit

Fresh Strawberry Pie with Shortbread Crust #secretrecipeclub

After a short break the Secret Recipe Club is back! Hundreds of food bloggers take part in this fun monthly event, where we're assigned a blog to feature a recipe from. The blogger doesn't know who's been assigned their blog until the designated reveal day. This month I was assigned, Fearless Homemaker. A blog owned by Amy, a delightful woman from Nashville who is a self-described, "foodie, cocktail lover and entertaining enthusiast." Her recipes and pictures are excellent, and I highly recommend a visit to her blog.


As soon as I seen her recipe for Strawberry Pie, and that it was baked in a cast-iron skillet, I knew it was what I was going to make. The rustic look of such a sweet dessert had me hooked. She further ups the ante by using a shortbread crust. Perfect for me, since I had a recipe for a gluten-free shortbread crust. The finished product didn't disappoint.  The crust was rich and buttery, while the strawberry filling was like a mouthful of Spring Time. We tried it alone, as well as with some fresh whipped cream. Both ways were delicious.


Fresh Strawberry Pie with Shortbread Crust


For The Crust:
1 1/2 cups all-purpose gluten-free flour mix
1/2 cup, (1 stick) butter, melted
1/4 cup powdered sugar
1 teaspoon vanilla

Preheat oven to 325 degrees.
In a medium bowl with a fork, mix butter, vanilla, flour and powdered sugar until crumbly.
In a 8-inch or 9-inch pie plate, pat crumb mixture evenly being sure to come up the sides to the edge.
Crimp the dough with a fork or fingers.
Bake for 25 minutes. {If using a cast iron skillet like I did, I recommend generously greasing the pan with butter or oil before putting the crust in.}

For The Filling:
2 pounds strawberries, hulled (see cooks’ note, below)
3/4 cup sugar
1/3 cup fresh lemon juice
1 envelope unflavored gelatin (2 1/4 teaspoons)

Preheat oven to 350 degrees with rack in middle.
Select 10 large strawberries as close to same size as possible, set aside.
Cut remaining berries into 1/4” dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes.
Drain berries in a sieve set into a large glass measuring cup. Add enough water to berry juice to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath. Stir frequently until mixture begins to mound, 20 – 30 minutes.
Spoon filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Chill pie until filling is set, at least 4 hours.

Cooks’ Notes:
-pie crust can be made 2 days ahead and kept (covered once cool) at room temperature.
-filled pie can be chilled, loosely covered, up to 1 day.

17 comments:

  1. I think this is great that it is cooked in a cast iron!

    ReplyDelete
  2. yay, i'm so glad that you tried this recipe + liked it! it's one of my favorite sweets to make when the fresh strawberries are in season in tennessee. + thank you so much for your kind words about my blog - it made my day! =)

    ReplyDelete
  3. yum! Now I know what to do with all those strawberries in my fridge! Thanks!

    ReplyDelete
  4. This pie looks great! You did a fantastic job of making it gluten free! And I love that you baked it in a cast iron skillet (I'm completely obsessed with mine!)

    ReplyDelete
  5. That looks so good! I can't wait til strawberries are in season again! I miss strawberries!

    ReplyDelete
  6. How gorgeous!! love that you made it gluten free too!

    ReplyDelete
  7. This sounds great, my husband loves strawberry pie.

    ReplyDelete
  8. So interesting that it bakes in a cast iron pan! Had never seen anything quite like it, maybea Tarte Tatin is the closest example...

    Looks gorgeous, and I bet it tasted delicious!

    Great post!

    ReplyDelete
  9. Work that cast iron skillet like a pro! :)

    ReplyDelete
  10. OMG that looks delicious. Shortbread crust & strawberries for company, a dessert match made in heaven.

    ReplyDelete
  11. This looks delicious! Love the combination of shortbread and strawberries. Love, love it.

    Velva

    ReplyDelete
  12. I just love your SRC recipe choice! Strawberries are so yummy...especially paired with a shortbread crust (and/or whipped cream!!).

    ReplyDelete
  13. That does look stunning. I had to be on a gluten free diet a while back and would have loved to have had that recipe then! Not to say that I won't give the non gluten free recipe a go in the summer though :)

    ReplyDelete
  14. oo we just got cast iron skillets. I would love to try this in there.

    ReplyDelete
  15. I loooooooove strawberry (who doesn't?) and this pie looks amazingly delicious!!

    Very interesting that it's cooked with cast iron

    ReplyDelete
  16. Rattlebridge Farm --April 13, 2013 at 2:33 PM

    I love anything cooked in cast iron, and your pie looks scrumptious! Thanks for including the recipe at Foodie Friday!

    ReplyDelete
  17. Hi April,

    I just love that you put this delicious Strawberry Pie in a Iron Skillet, great presentation! Thank you very much for sharing with Full Plate Thursday and have a great week!

    Come Back Soon,

    Miz Helen

    ReplyDelete



© April Tuell & Home Sweet Homestead 2017. Unauthorized use and/or duplication of this material without express & written permission from this blog’s author and/or owner is strictly prohibited.