Fresh Strawberry Pie

strawberry pie 3
I’ve had this pie recipe drafted to share for a few months, but am just now sharing it. While the peak of strawberry season has passed us, you can still find ripe and delicious strawberries for an affordable price this time of year.

As you should know, I’m quite the pie aficionado. I love it in all forms and in all seasons, but fruit pies are definitely my favorite. When it comes to fruit pies, I like them to taste as fresh as possible. Why use fresh fruit if you’re just going to make it taste canned? This recipe really hits the mark when it comes to tasting fresh, mostly because only half of the berries are cooked.
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Strawberries Summer Recipe Pie Julia Malinowski

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Fresh Strawberry Pie

Serves 6-8 (or 1 if you’re me)

2 pounds fresh strawberries
3/4 cup sugar
3 tablespoons cornstarch
Juice of 1/2 lemon
1 unbaked pie crust
Optional: vanilla ice cream or whipped cream to top

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Directions:
Preheat oven to 425 degrees. Dice 1 pound berries or process in food processor until they reach a similarly chopped texture (my favorite shortcut).
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Scoop berries into a saucepan and cook over medium heat. Add sugar to the pan along with the lemon juice and stir to combine. In a small bowl, mix cornstarch with 3 tablespoons water. Pour into the strawberry mixture and stir vigorously. Cook on low heat for 8-10 minutes or until mixture thickens, making sure to stir frequently to prevent lumps. Check to make sure your sauce isn’t cloudy before you remove it from the heat, so you know that the cornstarch has fully cooked.
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While the sauce cools, place pie crust into 9″ or 10″ pie plate. Crimp the edges and then lightly prick the bottom and sides with fork about 30 times. Place a piece of foil inside the pie crust, lightly pressing around inside bottom edges of crust. Fill with dried beans (or pie weights if you have them) and bake for 10 minutes. Remove from the oven and remove beans and foil. Return it to the oven and bake for 5 minutes until edges are golden brown. Note, you can reuse these beans. I store mine with my baking supplies in a little baggie marked pie beans.
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While the crust cooks, cut the remaining strawberries into halves and mix into your cooled sauce.
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Let your crust cool for a few minutes and then pour the strawberry mixture into your baked pie shell. Chill in the refrigerator for 2 hours, or until the pie is set. Serve topped with whipped cream or with ice cream on the side.
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strawberry pie 2

The final product seconds before I attacked it with a fork. Plating a slice is for suckers.

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What’s your favorite summer time pie? I’m also a big fan of blackberry or boysenberry pies, but these varieties of berries are hard to find in this area. Someone in Seattle send me a care package of berries!
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XOXO,
Jules

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Friday Favorites

Happy Friday, friends! Despite some interesting things happening around town (most notably, the Fremont Solstice Festival and Naked Bike Race) I’m looking forward to a pretty quiet weekend. A brunch here, a cocktail there, and if I’m feeling particularly ambitious, maybe I’ll even catch up on Game of Thrones. Do you have anything fun planned? While you think it over, here are a few fun links from this week.

Flourless chocolate cake, trips of a lifetime, coffee granita, how to build your dream closet, and the awesomeness of platonic rom-coms

1. I’m bookmarking this insanely decadent caramel-drenched flourless chocolate cake recipe for my next birthday. Sparklers a must! (What’s Gaby Cooking)

2. If you get bored this weekend, here’s how to create and organize the closet of your dreams. (The Everygirl)

3. This piece on the primacy of female friendship and the rise of the platonic rom-com really speaks to my soul. (The Atlantic)

4. Of the 12 types of trips everyone should take before turning 40, I’ve done 8 so far. Maybe I can combine a few for my next vacation. Solo cross-country road trip, perhaps? (PureWow)

5. I’ve saved the best for last: you can now order granita at Starbucks as part of their new sunset menu! Yummm! (Refinery29)

Have a great weekend!

♥ Mil

6 Avocado Recipes That Aren’t Avocado Toast

You guys, I have some very distressing news. Are you sitting down? It saddens me to tell you this, but apparently…avocado toast is over. I know, I’m as upset as you are. But it was fun while it lasted. Now, I’m certainly not going to stop eating avocado toast, as my deep and abiding love for it cannot be quashed by something so fickle as a changing trend. But in the interest of branching out (just to other recipes with avocado – let’s not go crazy), here are a few delicious alternatives to consider.

 

 

 

 

 

 

I haven’t tried the chocolate mousse above, but I have eaten a chocolate avocado cream pie that was legitimately life-changing. Who would have thought avocado had any place in the dessert world? I’m also dying to try those avocado fries. What’s your favorite way to use avocado?

♥ Mil

P.S. My favorite avocado toast recipe.

8 Tasty Pi Day Recipes

Jules and I love a good pie. We’ll take any excuse to indulge in a slice, and what better excuse is there than Pi Day? (For us, Pi Day is less about math and more about pie. Ok, all about pie.) Everyone’s familiar with the usual suspects: apple, berry, pumpkin, coconut cream, chocolate. And don’t get me wrong, they’re all pretty awesome. But this year we’re breaking with tradition and delving into some delicious alternatives. From unexpected pie fillings to the mouthwatering magnificence of the pie milkshake (garnished with more pie, obvi), here are a few nontraditional ways for you to enjoy pie this Pi Day!

 

 

 

 

 

 

 

 

I’m dying to try the mini lemon meringue…and that blackberry pie milkshake, holy yum! The pretzel peanut butter chocolate pie looks incredible too, and it’s only 7 ingredients (and vegan). Which one would you pick?

♥ Mil

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