There is an obvious lack of desserts on my blog. For one reason, I prefer savory over sweet any time, any day. But the other reason is that if I do make dessert, I’ll eat it. I mean, I’ll finish it.
When I made the mille crêpe cake for my birthday a while back, my husband and I both had a piece, and then I asked him if he’d want more. He shook his head no. He can get a little carried away as well, like when you get a hankering for that dessert that you know is in the fridge, and it’s 9 o’clock at night.
So into the garbage went that beautiful cake. I know, a waste, but I don’t really know anyone who wants to eat desserts either.
Recently I saw a Strawberry Slab Pie online. It was probably on Pinterest, and when I clicked on the pretty photo it went to the Country Living website.
It’s a strawberry pie baked in a jelly-roll pan and decorated with flowers. A fruit dessert is typically healthier than, say, a chocolate cheesecake to have sitting in the refrigerator taunting me at night. But what intrigued me about this pie is what the pie-maker did with the flower cut-outs of crust.
As with my mille crepe cake, this would be another baking/pastry challenge for me, because I’ve never done much more with pie crust dough than lattice.
First I had to locate some flower cookie cutters, which I found on Sur La Table.
What I also like about this pie is that the filling is basically all berries, plus a little sugar and cornstarch. None of that goopy pie-filling-like stuff.
Here’s the recipe:
Summer Berry Pie
1 pie crust for 10″ pie
All-purpose flour, for work surface
3/4 cup granulated sugar
6 tablespoons cornstarch
2 1/2 pound strawberries, hulled, sliced
1 pound whole blueberries
1 large egg white
To make the pie, preheat oven to 425°F with the rack in lowest position. On a lightly floured surface, roll 2 recipes of dough. Transfer to a pan and trim. Crimp and chill.
I obviously used a shallow, large, round terracotta pan to make this pie instead of a jelly-roll pan.
Roll remaining dough to 1/8- to 1/4-inch thick. Cut dough with assorted flower-shaped cutters. Transfer flowers to prepared baking sheet, and chill.
Stir together sugar and cornstarch in a bowl. Add strawberries and blueberries and toss gently to combine.
Transfer to bottom crust, packing tightly into pan.
Whisk together egg white and 2 teaspoons water in a bowl. Brush dough flowers with egg wash. Arrange dough flowers, slightly overlapping, on top of berries. Brush edges of dough with egg wash.
Freeze 20 minutes while preheating the oven to 425 degrees F.
Bake the pie in the middle of the oven for 50-60 minutes. I had to adjust the temperature after 30 minutes; my crust browned too much. If this happens, place a piece of foil over the top of the pie and continue baking at 400 degrees.
Remove the pie from the oven and let cool until set. Serve warm or at room temperature.
I served the pie with whipped cream.
I baked some pie-crust cookies separately, and stuck one in the whipped cream for decoration. I’m obviously not a stylist. So I ate it instead.
So, although a bit challenging but not stressful, I will leave the fancy pie-crust makers to their fancy pie crusts. The good thing is that the pie itself was very good.
I love that it’s just about crust and berries.
Check out this pie from Williams-Sonoma.