It has been more than twenty years since I sat in the garden at the farm house. The wide patch of strawberries sat perpendicular to the rows of onions, potatoes, green beans, and corn, and I sprawled out in the gap in between. With my Tonka trucks and dirt movers, die cast cars and a small trowel, I mounded dirt, made roads and dug rivers. My parents spent the day bent at the waist, weeding, planting, and tending to their precious crop, and our Black Labrador wondered about. She eventually ended up huffing and plopping right down in the middle of my ‘town’. Nosing my leg for attention, I complied and drove cars up and over her like a big mountain.
I didn’t even give my husband a chance to think about it or plan something special. When I saw that my neighbor wanted to remove the neglected raised garden beds from his property, I eagerly made a deal that we (my husband!) would remove them if I could have all the (rich and beautiful!) soil they contained. “Hey, Honey…. you don’t have to worry about getting me anything for Mother’s Day! Just move these for me!”
“Fine, but you get to move the dirt.”
(Here is a before and after of the rebuild/relocation.
It took me two weeks to play in, I mean move, the dirt.)
So now I have a garden. Tomatoes, cucumbers, pumpkins, peppers, cabbage, oregano, basil, and asparagus. For those of you wondering how I planted all of that in just these two boxes? Well… I kinda, sorta, expanded to a third. And I might have two blueberry bushes now, too.
Is this my midlife crisis?
I better just eat this pie and think about that for a while.
(There are three – count em! – THREE recipes here. Two pie crusts, and the strawberry pie filling with topping.)
Strawberry Pie (Adapted from From Cook’s Country Icebox Strawberry Pie – June 2009)
It is imperative that the cooked strawberry mixture measures 2 cups; any more and the filling will be loose. If your fresh berries aren’t fully ripe, you may want to add extra sugar to taste in step 2. Use your favorite pie dough or use the ‘Oil Pie Crust for Fruit Pies’ or ‘Gluten Free Pie Crust’ below. This pie is even tastier after living in the refrigerator for twenty four hours.
1 (9-inch) pie shell, baked and cooled (see recipes below)
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin (or two 1/4 ounce envelopes of Knox Gelatine)
1 cup sugar
1 pound fresh strawberries, hulled and sliced thin
4 ounces cream cheese , softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
Cook frozen berries in large, heavy saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently with a rubber spatula, until thick and jam-like, about 25 minutes (mixture should measure 2 cups, exactly). Remove from heat.
In a small bowl, combine lemon juice, water, and gelatin with a fork. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can, and is better tasting, after refrigerated for 24 hours.)
With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, slowly add cream in one continuous stream. Stop mixer and scrape down sides with a rubber spatula. Return mixer to medium/high speed and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping. (I spread the topping over the entire pie and smooth with an off-set spatula. Others prefer to dollop the topping on each piece of sliced pie. Do what feels right to you – I won’t judge!)
Oil Pie Crust (for fruit pies)
1-1/2 cups flour
1 teaspoon salt
1/2 cup oil
2 tablespoons milk
1-1/2 tablespoons granulated sugar
Preheat oven to 350 degrees and set rack to the middle position.
In a stand mixer with the paddle attachment, mix the flour, salt and sugar on low for about ten seconds. In a steady stream, slowly add oil and milk. Mix until dough is a sandy texture.
Transfer dough to a glass or aluminum pie pan. Pat dough evenly over the bottom and up the sides of the pan. Using a fork, prick the bottom four times, and evenly around the sides eight times. This will help prevent bubbling while baking.
Bake at 350 degrees for 15-18 minutes, until the crust is no longer moist and is starting to slightly brown.
Cool the baked pie crust on a wire rack for at least one hour before filling.
Gluten Free Pie Dough
Yields 1, 9″ Pie Shell
2 1/2 tablespoons ice water
1 1/2 tablespoons very cold sour cream
1 1/2 ounce white wine vinegar or rice vinegar
6 1/2 ounces gluten free flour blend**
1 1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon zanthan gum
8 tablespoons frozen butter cut (with a very sharp knife) into 1/4 square inch pieces
**Gluten Free Flour Blend
24 ounces white rice flour (4 ½ cups, plus 1/3 cup) (one bag of Bob’s Red Mill brand)
7 ½ ounces brown rice flour (1 2/3 cups)
7 ounces potato starch (not potato flour) (1 1/3 cup)
3 ounces tapioca starch (also called tapioca flour) (3/4 cup)
¾ ounce nonfat milk powder (3 tablespoons)
(Notes: Use a seven cup, or larger, food processor for this single batch. If you want to make a double crust pie, do not double this recipe in one food processor batch. Take the time to do it twice, trust me. This is experience talking. Do not skimp on freezing the butter. Again, trust me on this one.)
In a small bowl, combine the ice water, sour cream and vinegar with a fork. Place bowl in freezer while you prep the next steps.
Place flour blend, sugar, salt and zanthan gum in the food processor. Combine for five seconds. Scatter frozen butter pieces over top and pulse ten times. Dollop the (very cold) sour cream mixture over top and pulse until the texture is sandy, about ten times.
Spread a large piece of plastic wrap out on the counter top. Carefully dump the contents of the food processor onto the wrap. Gather the dough into the center and work it into a solid six inch round disk. Wrap the disk tightly with the wrap and refrigerate for one hour. (This one hour resting time is important. Your dough will be sandy and gritty if you skip this step.)
Rolling the dough:
Prep your pie pan. Lightly grease the very bottom of the pie pan – not the sides. Set aside.
First rule – do not add flour!
Adding flour to the rolling process negates the resting time to rid of the gritty texture. Instead, place two lengths of plastic wrap out on the counter top. Slightly overlap them to make a continuous 18″x18″ covered work surface. Unwrap the chilled dough disk and place it in the center of your prepare surface. Cover the disk with another two sheets of wrap, again, slightly overlapping to make a continuous 18′”x18″ sheet.
Using a rolling pin, start in the center of the dough disk and roll out to the edge. Bring the pin back to the center and roll out the edge in a different direction. Do this over and over again until the disk doubles is size. Sometimes the dough will not roll out in a perfect circle, leaving gaps and cracks. Stop, remove the top wrap and pinch the dough into a circle. Replace wrap and continue to roll from the center in all directions until you have a pie shell measuring about 12″ across.
Transfer the dough to the pie pan:
Remove the top layer of wrap from your pie shell. Lift the bottom layer of wrap and slide a flat hand under the dough to the center of the circle. With your other hand, invert the pie pan over your dough and carefully turn (slowly flip) both hands over, ending up with the pie pan right side up and the dough resting inside. Work the dough into the sides of the pan and very carefully remove the (now top) layer of wrap.
Gently roll the extra dough under the edge and pinch all the way around the pan, making the design of your choice.
Loosely cover with plastic wrap and chill in the refrigerator for one hour, or the freezer for thirty minutes.
Pre heat oven to 350 degrees.
Bake 24-30 minutes, rotating half way through, until no longer doughy and slightly brown along the edges. Cool completely before adding fruit filling.