Should we do another quick and easy free giveaway?
I'll tell you more about the free giveaway in a minute...
but FIRST.... here's that Strawberry Pie recipe I promised you. I make this pie several times each summer, usually when I can find great big juicy ripe strawberries. This is the end of the season, so the berries are a little smaller now, but it's still yummy. I made this pie for Mr. Stamper's Anonymous (no, not Tim, the OTHER Mr. Stamper's Anonymous) Ted Cutts, when he was out here in Oregon. http://www.stampersanonymous.com. He apparently liked it because he brags on it a lot (or he's just being extremely nice, Lol!). I keep trying to figure out a way to take it on a plane to surprise him with one at a show....hmmm.
So in Ted's honor.... here's the recipe.
You can click HERE or on the picture at left to download a printable pdf version if you'd like.
Darcie's Fresh Strawberry Pie
Foolproof Pie Crust
2 cups flour
1 teaspoon salt
3/4 cup butter flavor shortening
1/3 cup, plus 1 Tablespoon ice water

1. Mix the flour and salt in a large bowl. Add the shortening and cut with a pastry cutter until the mixture resembles small crumbs.
2. Add the ice water and mix just until the dough comes together. Be careful not to over mix, as too much mixing can cause the crust to become tough.
3. Pat the dough into a disc shape, and place on a floured surface. Nope, I didn't forget to chill the dough... :) ....you don't need to with this recipe.
4. Flour your rolling pin, and roll the disc into a circular shape, rolling to approximately 1/8" thick.
Yep, I made that rolling pin. :)
I wanted a longer than usual rolling pin, so I cut a length of hardwood dowel approximately 18" long (the diameter used for closet rods). I rounded the edges of the ends and sanded it to a glassy finish with wet/dry 600 grit sandpaper. Then, I applied Bee's Oil to it to season it. (Bee's Oil is a mixture of Beeswax and Mineral Oil specifically manufactured for rolling pins and wooden salad bowls, it keeps them from cracking.) When I wash it, I give it another coating of the Bee's Oil. I also use rolling pin rings on the ends of the pin to obtain a uniform thickness when rolling out the dough (they come in a set of different thicknesses). Here's a link to the Bee's Oil http://www.thekitchenstore.com/trspbeoil.html, and a link to the rolling pin rings http://www.kingarthurflour.com/shop/items/rolling-pin-rings, if you're interested in those items.
5. Flour the rolling pin and the dough. Roll the dough onto the rolling pin to pick it up. Unroll the dough onto the pie pan.
6. Lay the rolling pin with the dough rolled onto it on top of the greased pie pan, aligning it so the edge of the dough hangs over the edge of the pie pan.
7. Trim the edges of the dough to approximately 1" beyond the edge of the pie pan. Fold under and pinch the edges. Use a fork to poke the bottom of the crust several times.
8. Cut a circle of parchment paper and place it in the bottom of the crust. Place ceramic pie weights in the bottom of the crust. (This is done so that the crust doesn't puff up on the bottom when baking.) If you don't have pie weights, you can use beans, such as pinto beans to weight the parchment down. If you're interested in purchasing pie weights, here's a link: http://search.kingarthurflour.com/?N=0&rt=p&Ntt=pie+weights
9. Gather the scraps of dough and press into a ball. Roll out to 1/8" thickness, and cut out strawberry and hull shapes. Click HERE if you want to download a pattern for the strawberries and hulls.
10. Use a fork to poke the strawberries to form rows of dots for the "seeds". Use a pastry brush to brush the tops of the strawberries with water. Brush the back of the hulls with water and adhere the hulls to the tops of the strawberries. Place the strawberries on a cookie sheet and bake for 7 minutes or so until golden brown. Bake the pie crust for approximately 15 minutes at 350 degrees, or until the crust turns a light golden color. Set aside to cool thoroughly.
11. This pie crust recipe was given to me by Tonya, it's her Mom's recipe. A few summers ago, I was in search of the perfect pie crust recipe. Over the course of the summer I made dozens of pies, all using different recipes. The one that always gets the most comments and compliments is this one. Yay, because it's super simple! Many thanks to Tonya and Kathy DeChenne.
Strawberry Pie
4 quarts strawberries, washed and hulled
1 1/2 cups sugar
5 Tablespoons Cornstarch
1/2 cup water
Red food coloring, optional
10" deep dish pie crust, baked
Whipped Cream
1. Wash and hull the berries. Divide them by size, separating the large firm ones from the softer or blemished ones. Place the larger ones on a baking rack to allow them to dry. Place the softer or blemished ones (approximately 1 quart), into a food processor. Blend them until they're fully liquefied.
2. Combine the sugar and cornstarch in a heavy saucepan, mixing well. Stir in the mashed berries and the 1/2 cup water. Mix well.
3. Bring to a boil over medium heat, stirring constantly. Heat and stir until thickened, stirring constantly. (If the mixture gets too thick, add more water. It should be a pourable consistency, similar to the consistency of yogurt.)
4. Remove from heat and add food coloring, if desired. (Add approximately 8 drops, depending on how red you want it.) Set aside and let cool thoroughly. I usually make this filling the day before and allow it to cool in the refrigerator. The pie is not baked, so the strawberries are fresh. If you pour warm sauce on it, the berries will be mushy.
5. Arrange the berries in the cooled pie crust, placing the largest berries in the center.
6. Pour the filling over the berries, and arrange the strawberry shapes on top of the pie. This pie tastes best when assembled the same day as serving. Top each slice of pie with whipped cream.
YUMMM!
Now, back to that FREE giveaway! How would you like to win a little sampler package of some of our newest papers? These are 8 1/2" x 11" sheets of 80 lb. card stock, printed with a few of the designs from the newest additions to our paper line. Just place a comment on THIS post by midnight Pacific time on SUNDAY, August 23, and I'll randomly draw a name on Monday, August 24. I'll post the winner's name on the blog on Monday, August 24, and the winner will have until Thursday, August 27 to contact me. It will be the winner's responsibility to contact me by August 27, as I won't be re-drawing. (Make sure you post the comment at the end of THIS post to be eligible for this drawing).
In addition to that (!) we'll be doing a drawing for another FREE set of the Clear Polymer stamps, which I'll tell you about in a future post (soon!). Yes, I know, that means you have to check this blog A LOT, Lol!
:) Darcie