Strawberry Pot Pie
Fresh or frozen strawberries, both work well here, and the shortbread like crust on top gives the nice crunch with the soaked in strawberry juice. It is full of fresh strawberry flavor, and it is so refreshing and tasty. A great fruity dessert.
Yield
6 servingsPrep
25 minCook
60 minReady
2⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the topping | |||
| ¾ | cup |
whole-wheat pastry flour
white or regular |
|
| 1 ¼ | teaspoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter, unsalted
cut into 1/2-inch cubes |
|
| 3 | tablespoons |
water
iced, or 1 to 2 tablespoons more as needed |
|
| For the filling | |||
| 2 | pounds |
strawberries
hulled, fresh or frozen, 6 cups hulled, or mixed berries |
|
| 6 | tablespoons |
sugar
or to taste |
|
| 3 | tablespoons |
all-purpose flour
or whole wheat pastry |
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the topping: | |||
| 177 | ml |
whole-wheat pastry flour
white or regular |
|
| 6.3 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 45 | ml |
butter, unsalted
cut into 1/2-inch cubes |
|
| 45 | ml |
water
iced, or 1 to 2 tablespoons more as needed |
|
| For the filling: | |||
| 907.2 | g |
strawberries
hulled, fresh or frozen, 6 cups hulled, or mixed berries |
|
| 9E+1 | ml |
sugar
or to taste |
|
| 45 | ml |
all-purpose flour
or whole wheat pastry |
|
| 2.5 | ml |
cinnamon
|
|
Directions
For the topping:
Mix together flour, sugar and salt in a food processor and pulse to well blend.
Blend in cubes of butter one at a time, pulsing after each addition, until the mixture forms a coarse meal.
Blend in water, 1 tablespoon at a time, pulsing until the mixture begins to form a ball.
Take the dough out of the processor, and transfer onto a piece of plastic wrap, shape into a square or round disk (depending on the shape of the casserole dish you are using).
Wrap and chill in the refrigerator for 30 minutes or a few hours.
Preheat oven to 400°F.
For the filling:
Add berries, sugar, flour and cinnamon in a large bowl, and toss until well coated and mixed. (If using frozen berries, let thaw for about 30 minutes, stirring often)
Place the berry mixture into an 8- or 9-inch glass baking dish .
Roll out the cold dough on a lightly floured surface with a lightly floured rolling pin until it’s about the size of your baking dish.
Carefully place the dough on top of the fruit and cover it.
Tuck any overhanging dough into the edges of the dish.
With a paring knife make about 10 small slits in the dough to reals the steam during the baking.
Put the baking dish on a baking sheet to catch the drips if desired.
Bake for about 30 minutes.
Remove the casserole from the oven and, with the tip of a knife, cut the crust into 2-inch squares.
With a spoon press the squares of crust into the fruit until they’re about halfway submerged.
Reduce oven temperature to 350° F, bring the casserole back to the oven, and bake until browned and bubbly, 35 to 40 minutes.
Allow to cool for about 15 minutes.
Serve warm, at room temperature or chilled.
