Strawberry Shortcake Pie

By cindygwest

Ingredients

• Strawberry Pie Dough:
• 1 1/2 c. all-purpose flour
• 1 Tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cubed
• 6 Tbsp heavy cream
• 1/4 c. plain yogurt
• Minced zest of 1 orange
• Vanilla Pastry Cream (15 mins + cooling time)
• 6 Tbsp sugar
• 3 Tbsp cornstarch
• 1/4 tsp table salt
• 1 egg
• 1 egg yolk
• 1 1/2 c. whole milk
• 3 Tbsp plain yogurt
• 1/2 tsp vanilla extract
• Putting It All Together (1 1/2 hours + cooling time)
• 1 recipe shortcake pie dough
• 1 recipe vanilla pastry cream
• 3 lb. strawberries, hulled, divided
• 1 c. sugar
• 2 Tbsp light corn syrup
• 2 Tsp fresh lemon juice
• pinch of salt
• 2 tsp unsweetened gelatin
• 4 Tbsp water, divided
• 1 Tbsp cornstarch

Details

Servings 1

Preparation

Step 1

Dough:

Preheat the oven to 400 degrees.

- Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.

- Cut butter into the flour mixture with a pastry blender or two forks until they pea-sized.

- Stir together the cream, yogurt and zest in another bowl and add to the flour mixture; blend with a fork, just until the mixture comes together.

- Roll out the dough on a lightly floured surface to 1/4-inch thick. Transfer dough to a 9-inch deep-dish pie plate.

- Trim the dough so only 1/2-inch hangs over the edge of the pie plate. Roll the dough under itself and crimp. Firmly press the dough onto the sides of the pie plate.

- Bake crust until golden, about 20 minutes, then cool completely on a wire rack. If (when) the crust starts to slide down the side of the pie plate during baking, use a spoon to gently press the crust back up the sides and continue baking.


Vanilla Pastry:

Whisk together the sugar, cornstarch, salt, egg and egg yolk in a bowl.

- Heat the milk in a saucepan over medium heat until steam rises from pan. Slowly ladle half of the milk into the egg mixture, whisking constantly. Pour the egg-milk mixture into the remaining milk in the pan; bring to a boil, whisking constantly until pastry cream is thickened, about 1 minute.

- Remove from heat, whisk in the yogurt and vanilla. Transfer to a bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill until cold

Pie:
Puree 1 pound of strawberries in a food processor or blender until smooth.

- Transfer to a large saute pan. Add the sugar, corn syrup, lemon juice and salt.

- Sprinkle the gelatin lightly and evenly over 3 tablespoons of water in a small bowl; let it sit for at least 5 minutes. Whisk together the remaining 1 tablespoon of water and cornstarch; set aside.

- Reduce the strawberry mixture over medium-high heat to 1 1/2 cups, 20-25 minutes.

Once reduced, whisk in the cornstarch mixture and simmer 1 minute.

- Add the gelatin mixture; whisk to melt and combine. Transfer the mixture to a bowl and allow it to cool to room temperature.

- Quarter the remaining 2 pounds of strawberries (about 6 cups); stir into cooked strawberry mixture.

Spread vanilla cream in pie crust. Top pastry cream with strawberry mixture, cover with plastic wrap and chill at least 3 hours.



- Bake crust until golden, about 20 minutes, then cool completely on a wire rack. If (when) the crust starts to slide down the side of the pie plate during baking, use a spoon to gently press the crust back up the sides and continue baking.