Strawberry Ginger Pie

Okay I feel like I’ve been teasing with this pie.  I’ve made it as hand pies, a galette but only now have I made it in classic pie form.  I just cannot get enough of this flavour combination (and strawberries are treating me well while I wait for other berries to come into season).

I tried a more freeform lattice on this pie – a few braids thrown in, smaller strips and treating two strips as if they are one.  Again, this is what I love about pie.  There are so many options for decoration and it’s strictly up to you, be creative!

Now for a fun fact, I’ll be doing a demo of this pie on Global News The Morning Show on Thursday June 15th!  If you want to catch a first hand glimpse of how you can make it, tune in at 8:50am.  I’ll also post a link to the clip afterwards.  Exciting!

Crust Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1 cup butter (straight from the fridge, cut into 1 inch pieces)
  • 1 cup cold water
  • 1/4 cup vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients

  • 5 cups strawberries, hulled and sliced into quarters
  • 3 tbsp plus 1 tsp white sugar
  • 2 tbsp fresh lemon juice (about half a lemon)
  • 2 1/2 tsp freshly grated ginger
  • 1/2-2/3 cup packed brown sugar, depending on your preference for sweetness
  • Pinch cardamom
  • Pinch allspice
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 3 tbsp ground arrowroot
  • 1 tsp flour
  • Egg wash (1 Egg plus 1/2 tsp of water)
  • Raw sugar, for sprinkling

Steps

To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

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Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.

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Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).

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Fold the rolled out crust in half and set into a buttered 9 inch pie pan.  Unfold gently and settle the bottom of the crust into the corners.

Roll out the other dough disk and cut into 8 evenly sized strips with a paring knife or pizza cutter. This will be your lattice.  Refrigerate strips and crust lined pan for 30 minutes. (To create this lattice design, turn 3 of those strips into braids and cut the other 5 in half again).

To make the filling, sprinkle hulled and quartered strawberries with 3 tbsp white sugar, gently toss and allow to macerate for 30 minutes.  This releases the strawberry juices and makes for a more flavourful pie.

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Once macerated, drain excess strawberry juices (be sure to save for cocktails!) and sprinkle on grated ginger and lemon juice, stirring gently to combine.  Add brown sugar, spices, salt and arrowroot and stir until fully incorporated.

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Remove pie shell from fridge and sprinkle 1 tsp each of flour and sugar on the bottom to keep the crust from getting soggy.  Pour in filling.

To make the lattice, arrange a braid in the middle going vertically and cross two thin strips over it horizontally.  Place two thin strips over the horizontal strips on each side of the braid.  Place one more braid on the far right under the horizontal strip, like below.

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Lift the bottom pieces of the two braids and place two thin strips going horizontal, like below.

Repeat on the top side – once with the braids and once with the thin strips and the pie will look like below.

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Roll the crust overhang over top of the ends of the lattice strips, like a crust wall trimming any overhang if you feel you need to.  Make sure the “wall” is sealed well so it doesn’t unroll while baking.

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To crimp the edge of the crust, “pinch and push” using your thumb and pointer finger and other thumb, like below:

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Place the pie in the fridge for 10 minutes and preheat the oven to 425F.

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Remove pie from fridge and brush with egg wash and sprinkle with raw sugar to your liking.  The egg wash ensures the pie is nicely browned.

Place the pie on a baking sheet on the bottom oven rack and bake for 20 minutes until the pie crust is starting to set and brown.  Reduce the oven heat to 375F and bake for 30-35 minutes until the crust has browned and juices are bubbling throughout the pie.  Let cool for 2-3 hours and enjoy!

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Strawberry Scones

I am insanely excited about these scones, you know when you make something kind of unsure how it will turn out and it comes out not only good, but INSANELY delicious?

Yeah.  That’s these scones.

I’m basically using any excuse I can right now to use strawberries because they’re so delicious and around for what feels like too short a time frame (that’s Canadian summer I guess…).  Pies, scones, pavlova, anything.

The key to these scones is to get the butter pieces as crumby as possible, it will ensure the best crumbly texture.

Enjoy!

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, cold
  • 1 egg
  • 1/4 cup sour cream
  • 1/4 cup whipping cream, plus extra for brushing
  • 1.5 tsp vanilla
  • 1 cup fresh strawberries, diced (about 6-8 small strawberries)
  • Raw sugar for sprinkling

Steps

Preheat oven to 400F and line a baking sheet with parchment.

Whisk together flour, brown sugar, baking powder and salt in a large bowl.  Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like rough crumbs.  Some pea sized pieces are okay.

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In a small bowl, whisk egg, sour cream, cream and vanilla until combined.  Add in two parts to butter and flour mixture, mixing until just combined after each addition.

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Add diced strawberries and stir until just incorporated.

Turn dough onto floured surface and press into a disk about a half inch thick, don’t worry if it’s not perfect.  Cut disk into 8 pieces and using a spatula, transfer to prepared baking sheet.

Brush lightly with cream and sprinkle on raw sugar.

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Bake at 400F for 17 minutes, or until just golden.

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Strawberry Ginger Hand Pies

The next few weeks will consist of me buying strawberries at the market and proceeding to make any and every kind of strawberry based pie/hand pie/galette possible.  These strawberries are far too delicious and the season too short to pass that up.

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I decided to whip up some hand pies again as they’re perfect for parties.  People can literally eat a pie out of the palm of their hand with basically no mess.  They’re also so fun and satisfying to make, it’s the ultimate pie therapy.

In terms of flavour profile, I love the fresh, spicy zing that ginger adds to the sweetness of strawberries, which is important to the pie not being overly sweet.  Another great trick is to use any leftover liquid from the filling in drinks!  I added it to perrier and a bit of gin, but any fizzy combo will work (I think prosecco would be ideal!)

If you want a better visual of how to assemble hand pies, check out the video I posted on Instagram a couple of weeks ago!  Happy Baking!

Makes about 14 hand pies, with enough leftover filling to make a galette or ice cream topping!

Crust Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1 cup butter (straight from the fridge, cut into 1 inch pieces)
  • 1 cup cold water
  • 1/4 cup vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients

  • 5 cups strawberries, hulled and sliced into eighths (cut the quarters in half)
  • 3 tbsp white sugar
  • 2 tbsp fresh lemon juice (about half a lemon)
  • 2 1/2 tsp freshly grated ginger
  • 1/2-2/3 cup packed brown sugar, depending on your preference for sweetness
  • Pinch cardamom
  • Pinch allspice
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 3 tbsp ground arrowroot
  • Egg wash (1 Egg plus 1/2 tsp of water)
  • Raw sugar, for sprinkling

Steps

To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.

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Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).

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Once rolled, use a 3 inch cutter (I used a mason jar lid) to cut dough into small rounds.  I recommend re-rolling scraps once, and using the rest for dough cookies.  Refrigerate cut rounds for 15 minutes.

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Meanwhile, make the filling.  Sprinkle white sugar on top of strawberries and mix gently.  Allow to macerate at room temperature for 30 minutes. Stir in lemon juice and grated ginger.  In a separate bowl, mix together brown sugar, cardamom, allspice, cinnamon, salt and arrowroot.  Sprinkle dry mixture over strawberry mixture and gently toss until incorporated.

To assemble, take a chilled dough round and brush the edge with egg wash (one egg mixed with 1/2 tsp water).  Using a fork (to avoid excess liquid), place about 1 tbsp of filling into the middle of the round.  Take another dough round, place on top and carefully press the edges together until sealed.  Once sealed, you can crimp like a regular pie edge or use a fork to crimp.

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Place finished hand pies on a parchment lined baking sheet and place in freezer for 10 minutes to set.  Brush the tops of the pies with egg wash and sprinkle with raw sugar.  Bake at 400F for 20-25 minutes, until golden brown.  Cool on a wire rack for at least 20 minutes.

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Strawberry Cupcakes

Everybody needs a go-to cupcake recipe that will literally go with anything.  This is mine.

I love mixing it up by carving out a bit of the core (with an apple corer!) and filling it with a fruit curd or another filling.  This time, I made a frosting with fresh local strawberries folded in and the flavour was something else.  It tasted so fresh and the plain vanilla cupcake let the strawberries shine through.

There are also chunks of strawberries involved too, because you gotta get your fruits.

Cupcake Ingredients

  • 3/4 cup salted butter, softened
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 3 eggs
  • 3/4 cup whole milk or buttermilk
  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt

Icing Ingredients

  • 1 cup salted butter, softened
  • 4 cups icing sugar
  • 2 tbsp milk
  • 2 1/4 tsp vanilla
  • 1 cup strawberries, muddled
  • Sprinkle of sugar

Steps

Preheat oven to 400F.

Beat together butter and sugar until light and fluffy.  In a separate bowl, whisk together vanilla, eggs and milk.  In another bowl, whisk together flour, baking powder and salt.

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Add 1/2 of dry ingredients to butter and sugar and mix until just combined.  Add the wet ingredients and mix, then add remaining dry ingredients and mix until just combined, scraping around the bowl as needed.

Pour batter into cupcake liners and bake for ~20 minutes, or until a toothpick comes out clean and the top of the cupcake bounces back quickly when you tap the top.  Let cool fully.

While the cupcakes cool, prepare the strawberries.  Quarter and muddle the berries and sprinkle on a bit of white sugar and let sit for 5 minutes.  You don’t want them to be too chunky so they will blend into the icing.

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Pre-muddle

Next, place the berries and their juices in a saucepan over medium heat and let them simmer and reduce until thick and syrupy.  Mix around and crush berries further and allow to cool completely.

To make the icing, beat the butter until completely smooth and light.  Add in icing sugar one cup at a time, mixing well between each addition.  Add vanilla and milk and mix well.  Fold in cooled strawberry mixture 1-2 tbsp at a time, until desired flavour intensity and texture is reached.

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Pavlova with Strawberries and Rhubarb Cream

Pavlova is a big meringue “cake”, typically topped with cream and fruit.  It’s crisp on the outside and deliciously chewy on the inside and is the perfect light summer dessert.

My Grandma always makes these, so naturally I was on the phone with her with any questions I had, as this was the first time I had made one, luckily all worked out! (One tip: separate your egg whites into a separate bowl.. Although if a tiny bit of yolk gets in, it won’t kill the meringue).

I also wanted to take advantage of rhubarb while it’s still around, and decided to incorporate it into a rhubarb “cream” aka compote folded into whipped cream.  And of course, the strawberries right now… So delicious and ripe and juicy. Get them while they last!  (Although at the market today I spotted the first raspberries, which means even more tarts coming up!)

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Pavlova Ingredients

  • 7 egg whites
  • 1 cup super fine sugar
  • 1 tsp cornstarch
  • 1 tsp vinegar
  • 1 tsp vanilla
  • Strawberries, for topping

Rhubarb Cream Ingredients

  • 1 heaping cup rhubarb, chopped into 1/2 inch slices
  • 3 tbsp sugar
  • 2 cups whipping cream
  • 2-4 tbsp sugar
  • 1/2 tsp vanilla

Pavlova Steps

Preheat oven to 350F and line a baking sheet with parchment paper.

Beat eggs, vinegar and corn starch until frothy with a hand held or stand mixer with whisk attachment.

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Gradually add sugar while continuously beating meringue, until it is stiff and glossy.  This will take a few minutes, don’t worry if it doesn’t get stiff ASAP.  You will want stiff peaks.

Add vanilla and beat until incorporated.

Scrape meringue out of the bowl with a spatula and into a big pile on your parchment lined sheet. Carefully spread into a 9-10 inch circle with a slight dip in the middle (like a slight canyon, your cream and berries will go in here).  Place this shell in the oven and immediately decrease oven temperature to 275F.

Bake for 1 hour until a pale gold.  Turn off oven and let cool in the oven for at least an hour, until crisp on the outside.

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Rhubarb Topping Steps

While the pavlova is in the oven, start making your topping.

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Mix rhubarb and 3 tbsp sugar in a saucepan and let sit for 10 minutes until some liquid comes out of rhubarb.

Place over medium high heat and bring to a boil, stirring occasionally.  Decrease heat and allow to simmer for 5 minutes, until rhubarb breaks down.  Stir a bit as it will help the rhubarb break down.

Remove from heat and cool completely.

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Assembly

Beat cream with 2-4 tbsp sugar and vanilla until stiff peaks form.  Carefully fold in rhubarb compote until completely incorporated.

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Top pavlova with cream and strawberries and serve immediately.

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Summer Pound Cake

Strawberry season is GIVING ME LIFE!

There’s seriously nothing better than perfectly fresh, ripe, local berries. There are endless dessert possibilities ranging from complex strawberry pastries to this simple yet delicious dessert.

Honestly, you can whip it together in under 20 minutes (excluding oven time but still).

This pound cake is delicious on its own but is seriously elevated with whipped cream and these delicious strawberries, but try it with any ripe, in season fruit!  It’s perfect for a summer BBQ.

If you make it with other fruits, let me know how it goes in the comments!

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Ingredients

  • 1 cup butter
  • 1 cup sugar, plus 1-2 tbsp
  • 4 eggs
  • 2 tsp vanilla, plus a half cap full
  • 2 cups flour
  • 1/2 tsp salt
  • Whipping cream (1-2 cups depending on how many people you’re serving)
  • Strawberries (or any other berry or in season fruit!)

Steps

  1. Preheat oven to 350F and butter and flour a loaf pan (coat with butter and shake around flour so it sticks to the butter, shake out the excess).
  2. In a large bowl, mix together butter and 1 cup sugar until light and fluffy.  Add eggs one at a time and mix thoroughly after each addition. Add 2 tsp vanilla and stir.
  3. Add 1 cup flour and 1/2 tsp salt and beat until just combined.  Fold in the final cup of flour until combined and don’t overmix.
  4. Bake for just under an hour (start checking around 50 minutes) until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in pan then invert onto rack.
  5. Just before serving, whip cream until soft peaks form, add 1-2 tbsp of sugar and half a cap of vanilla (to your preference) and beat until stiff peaks form.
  6. Serve slices of cake with cream and berries and enjoy!

Cake recipe adapted from Martha Stewart

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Strawberry Balsamic Pie

Good strawberries are hard to find.

It has to be the right time of year and the berries have to be just ripe enough, but if you get a good batch it’s like a whole other level of delicious.  It’s easy to devour the whole box by yourself in one sitting, why not right?

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SO YOU CAN MAKE THIS PIE.

The acidity and depth of the balsamic vinegar combined with the sweetness of the strawberries creates an unreal combination, for a pie with a unique sweetness and summery feel.  Perfect for your next BBQ!

Ingredients

  • Prepared crust for double crust pie (double the recipe in my Blood Orange Custard Pie post)
  • 1/4 cup and 3 tbsp sugar
  • 5-6 cups strawberries, rinsed and quartered
  • 1 small apple, peeled and grated
  • 2 tbsp balsamic vinegar
  • 3/4 cup packed brown sugar
  • 3 tbsp ground arrowroot (or 2 tbsp corn starch)
  • Pinch freshly ground black pepper
  • 1/2 tsp sea salt
  • Egg wash (1 egg mixed with 1tsp water and pinch of salt)
  • Raw sugar, optional

Steps

Follow the crust steps in Rhubarb Pie post (Here).

To make filling, sprinkle 3 tbsp sugar over the strawberries, stir gently until combined and let rest for 30 minutes.

Drain the strawberries of excess liquid and combine with the peeled and shredded apple and sprinkle on the balsamic.

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Mix together the remaining sugar, brown sugar, arrowroot, pepper and salt in another bowl and gently fold into strawberries until combined.

Pour into pie shell, not overfilling (leave a little space of crust at the top), and arrange lattice.

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For this pie, I cut my lattice into 8 strips, then cut 4 of those strips in half, so you have 8 narrow strips and 4 wider ones.  Follow the lattice instructions in the Rhubarb Pie post and treat each narrow pair as if they were one thicker strip and it will look like below:

 

Crimp the edges and allow to set in fridge for 10 minutes.

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Brush the lattice and edges with egg wash, being careful not to brush filling onto the crust.  Sprinkle with raw sugar if you like.

Bake on a rimmed baking sheet in the bottom oven rack at 425F for 20-25 minutes.  Lower temperature to 375F, move baking sheet with pie to middle rack and bake 35-40 minutes longer until juices bubbling throughout.

Allow to cool 2-3 hours.

Recipe adapted from Four and Twenty Blackbirds Cookbook

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