I made a strawberry pie in honor of today being March 14th, otherwise known as “pi day.” π or 5.14159… is the ratio of the circumference of a circle to its diameter. Pie is not only delicious, but mathematically it’s always the same number no matter what size circle you measure.
Using palm oil, instead of Crisco or butter, to make the pie crust can be a little more challenging. Palm oil doesn’t have the same smoothness as Crisco or any hydrogenated soybean oil. When I use palm oil, my pie crusts don’t taste any different, but they do like to recede down into my pie dish when baked. Not knowing how to resolve this issue, except by making more pie dough, I’d love any of your suggestions. I’ve also used melted butter instead of palm oil with much success.
-For the Pie Crust-
1½-1¾ cups white flour
½-¾ of a cup palm oil or melted butter
¼ of a cup cold water
Heat the oven to 350 degrees. Measure out the flour and palm oil into a large bowl. Use two knives to “cut up” the palm oil or butter in the flour. Slowly add the cold water and continue using the knives to combine the ingredients until it is clumpy. Next use your hands to form a ball. Lightly dust some flour onto the counter and the rolling pin. Roll the pie dough several times into a thin layer of dough that is large enough to cover your glass pie dish. Pinch the edges of the pie dough along the outside of the pie dish. Poke holes using a fork in the pie crust for pies where a pre-bake pie crust is required, like this strawberry pie or if you make lemon meringue pie. Bake the pie crust in the preheated oven for 20 minutes.
-For the Strawberries-
1-2 lbs of fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
¾ of a cup of water
Wash the strawberries and cup off the green tops. Cut the strawberries in halves and cover the bottom on the cooked pie crust with half of them. Mash the remaining strawberries and place them in a small saucepan with the sugar. Before turning on the heat, in a small bowl combine the water and cornstarch and put it aside. Place the saucepan on medium heat and stir it constantly until it begins to boil. Now turn down the heat and slowly stir in the water and cornstarch. When the strawberry mixture begins to thicken pour it into the cooked pie crust over the arranged strawberries.
Chill the strawberry pie into the refrigerator for a couple hours and then enjoy!