I'm from a place called Wexford, Ireland and in Wexford, we are known for having some of the most
amazing strawberries in the whole of Ireland. Our soil is a little bit different and we end up with
these small juicy, really sweet strawberries. They are amazing. Now that I live here in LA,
I go to the farmers market on the weekend and during the summertime, I get all the beautiful
fruit they have on offer. The strawberries here are absolutely amazing. And while they are in
season and at their very best I am going to make for you my delicious strawberry pie. So let's go.
So the star of the show here is obviously this lovely big punnet of strawberries.
So what you want to do is wash them and then we're just going to take off the hull
of another pet peeve when it comes to taking off the haul it off, do the haul and I leave all of
the lovely strawberry, I can't stand when I see people chop them and leave half of the
strawberry attached to the hull. So just want to have these coarser them, they're going to
cook down really well. So as I cut these, I'm just gonna throw them in my nice big mixing bowl here.
So there's a few reasons why you want to buy fresh berries like strawberries in season number one,
they're at their cheapest in the summertime so you get way more for way less. Number two,
the flavor is better, they look better, they're juicy, they're sweet. When you buy them in October
which we all have done. You know you buy these big strawberries and it could be a little bit
watery and they don't have that lovely beautiful flavor that we know and love from strawberries.
So try and buy them in season as best you can. A little trick what I do when I go to the farmers
market I buy extra while they're in season, I take off the hulls I pop them in the freezer and then
I have frozen ones for Georgie for smoothies for putting into desserts, whatever you like.
When making a strawberry pie However, I do use fresh strawberries rather than frozen because
frozen can lead out a little bit too much liquid and we don't want that. So use fresh strawberries.
So here I have a lovely big bowl of summer strawberries. Now here's my secret ingredient
when it comes to strawberry pie. Now a lot of you know that strawberries can be a little bit watery
and you want something in your pie to soak up that water. Otherwise it can be kind of soggy.
Here is my secret it is an apple I'm using a granny smith apple use whatever you use for
baking, this soaks up all the lovely juice, and it makes your pie nice and thick. So all I do is just
get a grater and grate that in there. Just one apple and it really makes all the difference. And
you'll notice that when you go to cut your pie and you cut a big thick slice, it all stays together,
it doesn't fall apart. That's because of your apple. So that's my little sneaky trick for you.
Okay, so now into this, I'm going to add in a little bit of sugar. Just to bring out the extra
sweetness in the strawberries. I'm going to add in some corn flour. And what this does, it thickens
all those lovely juices, it'll work with the apple and will thicken the juices. So add a little bit
of corn flour in there. Squeeze a fresh lemon. The reason we add in lemon is it kind of bounces the
flavor you see me do this a lot with fruit, adding a splash of lemon juice in there. And then now my
favorite. If you don't have this, you can leave it out. But a little splash of vanilla extracts or
even if you had a vanilla pod added some seeds in there. Strawberries and vanilla are best friends.
So I like to add a little dash into my pie filling. Then I give it a little stir.
And that is our strawberry pie filling super easy. Now what I'm going to do is set it over to the
sides. I'm just going to give it some time in the bowl at all those flavors kind of married together
just get super tasty. While they're doing that, I'm going to roll out my pie crust and I'm going
to show you how you can easily create a lashes on top of your pie with out all the hard work like
usual. So now let's talk pie crust. This is my pie crust from Bigger Bolder Baking calm. I use
this for everything I really love it. So this is one of the pie crusts and this is going to be the
base for our pie. So what you want to do is roll this out. Now this will make around a nine to 10
inch pie. And then what you want to do is roll it out to around 1112 inches if you can, because you
always want that little bit of extra pie crust to hang over. So it makes it easier to work with just
rolling out as big as you can. And if it breaks, don't worry, we can patch it together at the ends.
Okay, so this is the right size. What I'm going to do is take my rolling pin
and it's going to move over my pastry. Bring in my pipeline.
And as carefully as you can lay your pipe crossed into your pipeline. This is where sometimes it
does break. So I rolled my pipe was nice and big, but there are a few little gaps that I'm just
going to take that extra bit of pastry, move it around the pie and just fill in those little gaps.
So there you go, look at that lovely, a little bit of patchwork and nobody will know the difference.
So as your pie filling in there, set it over to the side and we're going to make
a quick lattice for the top. So flour your surface again and roll out a nice big circle.
Again, around 1011 inches, this does not need to be thick. Lovely. I like to move it around
the board so it doesn't stick. Sometimes it can stick because of all that lovely bosher in there.
So here's where we're going to do take a sharp knife or you can also use the pizza cutter
and just cut nice big strips around half an inch to three quarters of an inch thick.
So here's my secret to my cheats lattice. Lay the strips down directly on your pie crust
to one layer and then what we're going to do is rather than do all of that
weaving that takes a lot of attention to detail and time which sometimes I don't think I have,
I'm going to lay the other strips going the other direction directly on top so you don't have to do
all of that little bit of going back and forth. So you still get that beautiful look. But you don't
have to go to all that work. Gorgeous. There you go. A beautiful lattice on top of a pie.
No one's gonna know the difference. What I like to do is just egg wash it
so it bakes up golden brown and just sprinkle over a little bit of sugar onto the crust.
I have to say I think this looks pretty awesome and it would be beautiful dessert for a summer's
day. But now let's get into the oven. So start out by baking this pie in a hot oven 400 degrees
Fahrenheit or 200 degrees Celsius for around 20 minutes. Then we're going to turn down the
heat used to 350 degrees Fahrenheit or 180 degrees Celsius for around 45 minutes or so.
If it continued to cook get lovely golden brown and nice and crispy. Look at that. It
looks gorgeous. I'm delighted with how it looks. You can see all the juice bubbling up thing about
this pie is that you do want to let it cool down before you cut into us. It's much easier to slice.
From my strawberry pie I am adding on a big scoop of vanilla ice cream.
Oh my gosh. The pastry is so crispy. The strawberries are so sweet but still have
all of their lovely strawberry flavor is a little bit of vanilla in there that I can taste which is
absolutely delicious. So the reason we added in the corn flour and added in that Apple
was to soak up all of the juice that comes you can see this pie is lovely and juicy
if you want to make this the day before and slice it the next day and that's totally fine.
There's a lovely buttery crust and vanilla ice cream on top. This pie has all had your
farmers market this weekend and pick up some lovely summer strawberries.
Also, make sure you subscribe to my channel and check out all of my other summer video recipes.