My usually-lonely cup of tea has company this morning. I’m having strawberries for breakfast–they’re plump and bursting with the freshness of spring. This is a better start to the morning than I normally have (I rarely eat breakfast) and I can almost feel an extra skip in my step.
My raspberry jam-glazed strawberries are resting on top of strawberry purée, are enveloped in a golden, flaky crust and topped with whipped cream. Not exactly a breakfast of champions but I certainly feel like a champ for how well these mini-pies came together. This is the closest I have ever come to making a pie–it hardly counts, I know. I used my favorite sweet pastry crust and no additional oven time was required after I baked the shell. Still, it’s a pie. Baby steps.
I split my dough in half and made only two mini-pies but I already know where the rest of my strawberries will end up. This dessert is only subtly sweet so the whipped cream helps to bring everything together. Now excuse me while I polish off the rest of this pie–good thing it’s a mini!
(I discovered some wild berries growing in my yard–couldn’t resist including them in the pictures–the one that went in the pie were store-bought.)
In Case You Missed:
1. I’ve still got my Edgeware Ceramic Edge Gourmet Knife/Scissors Sharpener giveaway going on. It’s a $150 value and it works great. Please click here to enter.
2. I’m also participating in a Le Creuset photo contest on Pinterest for a chance to win a Le Creuset cookware set to give away on the blog. If you would like to vote for me by “liking” my image, please click here. Thank you so much!
- For the pie shell I used my sweet pastry crust recipe (will make one 9 inch or 4 5-inch mini pies)
- 1¼ cups all-purpose flour (140-175 grams, I always start at 140)
- 7 tablespoons unsalted butter, chilled and cut into pieces (3.5 ounces, 105 grams)
- 2 teaspoons sugar
- ⅛ teaspoons salt
- 3 tablespoons ice water
- For the Filling:
- 2 cups each raspberries, blueberries, blackberries
- ½ cup sugar
- 3 tablespoons corn starch
- ⅛ teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons raspberry preserves
- Whipped Cream for serving
- To prepare the pie shell: Combine all the dough ingredients above except the water and process in a food processor for about 10 seconds until the mixture is the texture of coarse crumbs (or the size of peas). Add the cold water and pulse 6-8 times, just until the dough begins to come together. Do not let it form into a ball. Transfer the dough onto waxed paper or plastic wrap and form into a disk. Chill in the refrigerator for at least 3 hours before using.
- Once the dough has chilled, Preheat your oven to 400 degrees F. Roll out the dough on a lightly-floured surface. Transfer to a 9-inch pie pan, prick the surface with a fork, cover with wax paper and weigh down with pie weights (or rice or beans). Bake for about 8-10 minutes until it begins to color. Remove the pie weights and wax paper and continue to bake until golden, another 3-4 minutes. Remove from oven and let cool to room temperature.
- Meanwhile, prepare the strawberry purée. Process 2½ cups of the berries in a food processor until smooth, about a minute. Strain the purée using a mesh strainer into a small sauce pan. Whisk together the corn starch, sugar, and salt in a separate bowl and whisk the mixture into the strawberry purée. Bring this to a boil over medium heat, stirring constantly. When the mixture is consistency of pudding, remove from heat, stir in the lemon juice and set aside to cool slightly.
- To prepare the glazed strawberries (I chopped mine in smaller pieces), melt the preserves on the stove or in the microwave. When fully melted, stir the preserves gently into the remaining strawberries.
- Assembly: Pour the purée onto the cooled crust then arrange the glazed strawberries on top. Wrap with plastic wrap and chill for at least 3 hours before serving. Serve topped with whipped cream.