Organic Strawberry Pie

Easy Organic Strawberry Pie

Growing up in California, Steven and I completely took for granted that the beach was 30 minutes from our house and that it was cool and breezy most days.  Summertime is not my favorite season in GA….especially as I’m realizing it gets very very humid.  Californians reading this…it’s like being in Palm Springs/Vegas 100% of the time for about 4 months. Hot and humid!

One good thing that I do like though is how we cook our meals.  They tend to be smaller and less heavy, usually grilled, crispy and fresh. Summertime almost brings out a simplicity in my cooking. I’m not a baker by any means, in fact I’m not really that good at it. It’s all the measuring that I don’t like….I don’t like to be precise in the kitchen. Anyway, I stumbled across this recipe for Strawberry Pie. I figured since I had just done some shopping, I only needed a few ingredients to make this happen. I took a stab and it was amazing if I do say so myself! It’s also very simple!

Quick Tip for Dairy Free: Substitute Tofutti cream cheese for cream cheese and soy whipped cream or rice whip – these are actually really delicious and you can find them at Whole Foods. Using cream cheese as a layer also helps the pie to not get soggy right away.
Easy Organic Strawberry Pie
By Lisa Marcia,
July 1, 2013This classic strawberry pie is great during peak season when berries are sweet! Dairy free options make this a perfect summertime treat for all.

Prep Time:15 minutes
Set time:2-3 hours
Yield: 1 pie

Ingredients:
– 1 9-inch organic pie crust – Whole Foods sells them in 2’s
– 1 – 1.5 quart(s) fresh organic strawberries
– 1 cup white organic sugar
– 3 Tablespoons cornstarch
– 1/2 cup cream cheese (Tofutti Cream Cheese)
– 3/4 cup warm water
– Whipped Cream – Soy or Rice for Dairy Free

Instructions:

Bake pie crust according to instructions. If you’re a pro baker and want to make your own crust, please feel free! I’m just not a baker, remember? 🙂 Spread cream cheese or Tofutti Cream Cheese on crust as a layer – this helps the crust not to get soggy right away.

Wash and remove stems on berries and divide them in half. Cut 1/2 berries in halves (leaving larger portions). Add to cooled pie crust. The second portion of berries you can quarter them. Add them to a saucepan and mash them (I used a potato masher.) Combine with sugar and turn heat to medium. Bring to a boil and stir frequently.

In a small jar or bowl mix together cornstarch and warm water (warm water vs. cold) will help it dissolve quicker. Make sure your berry mixture is still boiling and slowly add cornstarch to mixture. After it’s stirred  – Sun, reduce heat to simmer and stir constantly until thickened (like a gel). Pour over berries in pie crust and chill for a few hours.

Top with whipped cream (Here is the one we used – Canned Version – I made ours fresh)

 

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Article by: Lisa

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