BFTP = Blast from the past 🙂
A lot of the recipes I try are inspired by a Tastespotting search, which normally brings up a blog of someone who was inspired by a Tastespotting search, and so on. This is one of those recipes. The post that inspired me was one from Lemonbasil and I made it last year on Father’s Day for both my Hubby and my Dad with yummy fresh local strawberries.
This is definitely not a light pie (yeehaw!), it’s almost cheesecake-y in texture and it really deserved a better crust than what I gave it. Pastry is still something I’m working on. I can make a pretty good ball of dough, then I seem to mangle it when it’s time to do the rolling. I used one of the recipes I found online for a no-roll crust for this one and while it was flaky and had a decent flavor, it just wasn’t very pretty, and was a bit pale, which made me sad :*(
Lemon Basil’s Classic Strawberry Cream Pie
Adapted from Laura Flowers and Better Homes & Gardens Dessert Cook Book, published 1960 by:
1 9-inch pie crust (Your favorite)
1 recipe cream filling (below)
3 cups fresh strawberries
½ cup water
¼ cup sugar
2 teaspoons cornstarch
Pre-bake pie crust using pie weights or dried beans. Let cool. Fill with chilled Cream Filling. Quarter two and a half cups of the strawberries, place in large bowl. Crush remaining half cup berries, add water; cook 2 minutes. Mix sugar and cornstarch: gradually stir into berry sauce. Cook over low heat, and stir until thick. Cool slightly; pour over bowl of quartered strawberries, mix well. Arrange over cream filling. Keep refrigerated until served.
½ cup sugar
3 tablespoons cornstarch
3 tablespoons enriched flour
½ teaspoon salt
2 cups heavy cream
1 slightly beaten egg
½ cup sour cream
Mix first 4 ingredients. Gradually stir in cream. Stirring constantly, bring to a boil; reduce heat and stir until thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in sour cream. Let chill at least a few hours in shell before topping with berries to enhance texture.