I LOVE TO BAKE AND BUILD THINGS!
Technically speaking, I guess I've made pies before, but I feel like I cheated. You see, the only pies I ever made before this one were Pumpkin and Pumpkin Pecan pie for Thanksgiving and for both of these pies, I am pretty sure I just used store bought pie crust. Now don't get me wrong, I am not saying there is anything illegal with store bought pie crust, but I figured if I had a baking blog I had to at least make my own pie crust once.....
So, I decided I would try my hand at making my first ever pie from scratch, and use fresh strawberries from the farm right up the street.
I used a recipe from the Wild Wild Whisk Baking Blog, and made a few small adaptations. I've also got some helpful tips and advice to supplement the original recipe.
PIE CRUST INGREDIENTS
CREAM FILLING INGREDIENTS
FRUIT TOPPING INGREDIENTS
*Parchment Paper: For this recipe, you will use the parchment paper to help in the blind baking process. Essentially, you will cover the pie crust with some parchment paper and then use some baking beans to weight down the parchment paper, which will help the pie crust bake and not rise up.
**Dry Baking Beans: These are used with the parchment paper above to help you "blind bake" your pie. You may be wondering what kind of beans to use...I just used some dry Navy Beans and they worked fine. Here is what Wikipedia says about Blind Baking:
Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling. [Wikipedia]
GET THE FRUIT FILLING READY
MAKE THE PIE DOUGH
PREPARE THE PIE CRUST IN THE DISH
BAKE THE PIE CRUST
PREPARE THE CREAM FILLING
ASSEMBLE THE PIE