March 14, 2015 | Posted in:Recipes
Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world – including bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you.
I recently had the pleasure of visiting the Florida Strawberry Growers Association, where I was able to pick ripe strawberries off the plants and enjoy their sun-sweetened perfection. For Pi Day, I wanted to capture and accentuate the delicious perfection of fresh strawberries. Spring or summer, fresh strawberries are abundant and you will want this delicious pie at your next family gathering or BBQ.
Fresh Strawberry Pie
Ingredients
Chilled pie dough for one, single crust 8-inch or 9-inch pie*
4 cups ripe, fresh strawberries, hulled and quartered (About 2 quarts of whole strawberries)
2 Tablespoons Easy Vanilla Syrup
1/2 cup favorite jam (I used Sunchowder’s Emporia [Florida] Strawberry Jam, purchase online here or in person here.)
1/4 sugar, if needed, based on the ripeness of strawberries
1 teaspoon vanilla bean paste
1 egg yolk
1 tablespoon heavy whipping cream
Additional whipped cream for topping
* Or 1 box shortbread cookies, such as Girl Scout Shortbread cookies (Trefoils)
Directions
Use favorite pie crust recipe or store bought crust. Press dough into pie dish and if needed, trim dough to fit the pie dish. Crimp pie crust edges and pierce the bottom and sides of the crust multiple times with a fork to ensure even baking.
Line the pie crust with aluminum foil, pressing the aluminum foil against the crust. Fill the foil lined crust with pie weights or dried beans. Refrigerate 30 minutes (or freeze for 10-15 minutes) to fully chill dough prior to baking. Preheat oven to 425 degrees.
When dough is properly chilled, reduce oven temperature to 390 degrees, place the pie crust in the middle rack of the oven. Bake pie crust 25 to 30 minutes or until the crust is golden. Carefully remove foil with pie weights or dried beans from baked pie crust.
Whisk egg yolk and cream in a small bowl and brush bottom and sides of crust with egg wash. Bake until egg wash is dry and shiny, about 5 minutes. Cool crust completely on pie rack prior to filling.
*If using optional cookie crust
Place shortbread cookies into zip top bag and crush, or pulse in food processor until cookies are fine crumbs. Spoon cookie crumbs into individual ramekins or jars. Tamp down crumbs to create even crust thickness.
Wash, hull and quarter 2 quarts of ripe strawberries, or until you have about 4 cups cut strawberries. Place in medium mixing bowl, Add 2 tablespoons Easy Vanilla Syrup to bowl, mix until incorporated and set aside to let strawberries macerate.
Add 1/2 cup jam to a small saucepan and warm thoroughly over medium low heat. Add vanilla bean paste. Add sugar, if needed, and stir until sugar is completely dissolved into mixture. Remove from heat and cool.
Add cooled jam glaze to bowl with 4 cups of cut strawberries. Gently mix until strawberries are well coated with glaze. Pour strawberry filling into cooled pie crust. (Or individual ramekins/jars)
Cover finished pie with tin foil and refrigerate for 3 hours (or more) to chill completely and set filling. Serve with whipped cream and enjoy!
Enjoy a slice from the Pi(e) Day Bloggers:
- Apple Pear Pie with Crumble Topping from Baking and Creating with Avril
- Apple Rhubarb Strawberry Pie from Food Lust People Love
- Buffalo Chicken Shepherd’s Pie from Healthy. Delicious.
- Chocolate Mousse Pie from A Day in the Life on the Farm
- Chocolate Silk Pie from Famished Fish, Finicky Shark
- Coconut-Pistachio Pie from The Spiffy Cookie
- Curried Lamb Potpie from Culinary Adventures with Camilla
- Hillbilly Apple Pie from My Catholic Kitchen
- Kentucky Derby Pie from Kelli’s Kitchen
- Mixed Berry Slab Pie from Making Miracles
- Peach-Blueberry Pie from The Redhead Baker
- Salted Honey Pie from girlichef
- Sicilian Ricotta Pie from Cake Duchess
- S’Mores Brownie Pie from Cheese Curd in Paradise
- Strawberry Daiquiri Pie from Love and Confections
- Thin Mint Pie from Amy’s Cooking Adventures
- Top Secret Derby Pie from A Kitchen Hoor’s Adventures
- Triple Berry Pot Pie from {i love} my disorganized life
- Vegetable Pot Pie from Sew You Think You Can Cook
Psssssst! Disclaimer: I did not receive any samples or compensation from Sunchowder’s Emporia, I just like this tasty jam made with fresh, quality ingredients. Use whatever jam and flavor you prefer! This recipe was developed and tested by Lisa at TasteCookSip.com.
Lisa Wilk
Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!
31 Comments
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- Buffalo Chicken Shepherd's Pie - Healthy. Delicious. - […] Fresh Strawberry Pie from Taste Cook Sip […]
- Kentucky Derby Pie for National Pi Day - […] Fresh Strawberry Pie from Taste Cook Sip […]
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Leave a Reply
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Katie @ Recipe for Perfection
March 18, 2015
Mmm… strawberries! My mom and I were just talking about strawberry pie the other day. This might be a good one to surprise her with on Mother’s Day!
Lauren @ Sew You Think You Can Cook
March 18, 2015
So jealous!! Florida strawberries are the best!! (I moved from Florida to Ohio and now I can’t get them.)
Lisa Wilk
March 25, 2015
Lauren, I think I ate enough for both of us. 😉 I hope spring is springing up in Ohio!
Erin @ The Spiffy Cookie
March 16, 2015
Oh my gosh I already love strawberry pie but with a shortbread crust!? Amazing.
Lisa Wilk
March 17, 2015
Thanks so much Erin, we love shortbread here!
Stacy
March 16, 2015
I am so envious of you for two reasons, Lisa: You got to pick strawberries already and you have some of Wendy’s gorgeous jam! This is a beautiful pie and I’ve pinned it twice. Once on Pies and Tarts and once on my Recipes to Try board.
Lisa Wilk
March 16, 2015
Stacy, thanks so much and I promise, spring is coming! Thanks for pinning and I hope you enjoy!
Amy | Amy's Cooking Adventures
March 14, 2015
Yum! This pie makes me think of spring and sunny weather!
Lisa Wilk
March 16, 2015
Amy, Me too, we have spring fever here!
heather | girlichef
March 14, 2015
This is gorgeous – I love how beautiful and bejeweled the strawberries look! And I FOR SURE would us gs cookies as the base…I love them!
Lisa Wilk
March 16, 2015
Heather- We LOVED the Girl Scout cookie base, those Trefoil shortbread cookies are the best!
Lora @cakeduchess
March 14, 2015
I’ve been loving all the fresh strawberries I find at every market these days. This pie is what I’ll make next when I get more berries. Love it for Pi(e)Day, Lisa!
Lisa Wilk
March 16, 2015
Thanks so much, Lora. We are swimming in strawberries here. I’ve made 2 batches of jam, a batch of compote and the list goes on. How lucky are we to live in Florida! 🙂
Rachel @ {i love} my disorganized life
March 14, 2015
I love a good fresh fruit pie! Looks so good!
Terri/Love and Confections
March 14, 2015
This seriously looks good! Did you save me a slice? I won’t blame you if you didn’t because I would gobble this up instantly. Thanks for joining in the fun!
Lisa Wilk
March 14, 2015
Terri, Next pie! We had Pie for breakfast! #BreakfastOfChampions! Thanks so much for organizing, it was super fun to come up with a fresh pie recipe!
Wendy Read
March 14, 2015
Gorgeous Lisa! I love the look of this and so honored you used my jam 🙂 I will be sharing on my page as well and hope that our paths will cross soon. Warmly, Wendy
Lisa Wilk
March 14, 2015
Wendy, Thanks so much for your nice words…and your amazingly delicious jams!! I stock up regularly when at East End Market. 🙂
Wendy, A Day in the Life on the Farm
March 14, 2015
I am so jealous that you already have fresh strawberries. I am going to have to wait for a few months before I try this fantastic recipe.
Lisa Wilk
March 14, 2015
Thanks for checking us out and I’m wishing for spring soon for you!
avril
March 14, 2015
Happy Pi Day! You did a beautiful, beautiful job on your Strawberry Pie! I can’t wait until strawberry season arrives here in NH 🙂
Lisa Wilk
March 14, 2015
Avil, Thanks so much. Soon, for you. We are rolling in them now. 😉