This post is dedicated to good intentions and time lost. For all of the things we intend to do each day that we don’t always get done. Those unread emails, the untouched library books now past due, the way over-ripe fruit rotting on my counter that I swear I will make into a killer jam post… eventually. I dedicate this post to me – the food blogger with the best of intentions. The woman who eagerly picked buckets of fresh local strawberries in June, created this delicious summer strawberry pie recipe, and who is just now publishing the post on it – months after the season has ended.
Sorry. My intentions are so often good, just not always punctual.
In a desperate attempt to justify my lateness, I have a Beatles tale for you:
It reportedly took John Lennon eight weeks to write the song Strawberry Fields Forever, a song he referred to as “psychoanalysis set to music” in his anthology. At the time of writing the lyrics, John was dealing with the great aftermath of his “more popular than Jesus” comment as well as the failure of his marriage to Cynthia Powell. He was in Spain filming Richard Lester’s ‘How I Won the War’ and indulging in much marijuana and LSD use. His time and attention span would have been limited, but no matter how distracted, he kept returning to the lyrics of a single song. The song as we now know it was Strawberry Fields Forever. The song remains one of the group’s most popular songs, and just happens to be a personal favourite of mine.
So, my question to you is this: what matters most – the final piece or how long it takes to create and share it? Wait. Go to the shop and enjoy living in a society that has organic strawberries available year round, bake up this delicious pie, AND THEN answer that question. I have a feeling we’ll be on the same page. 🙂
- 1x 9” pie crust (see below for the quickie gluten-free crust I made)
- ¾ cup chocolate chips, I prefer dark chocolate
- 4 cups fresh strawberries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 3/4 cup water
- 1 cup heavy whipping cream
- Arrange half of your strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for at least two hours.
- In a small bowl, whip cream until soft peaks form. Smooth whipped cream over the surface of your pie and refrigerate for another hour, preferably overnight though.
- Add trimmed strawberries or chocolate shavings to the top, serve and enjoy.
- 1-1/2 cups GF All Purpose Baking Flour*
- 1/2 tsp salt
- 1/2 cup butter or shortening or combination of both
- 4 Tbsp cold milk
- Combine flour and salt, then cut in butter/shortening using your hands until mixture resembles coarse meal.
- Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist.
- Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan.
- Bake the pie crust alone at 400°F for 15-20 minutes. Your crust is ready when it has turned a golden brown – not burnt brown, keep a close eye on it.
- Sprinkle chocolate chips over the warm pie crust and, using the bottom side of a spoon, spread the chocolate all over for a thorough layer of chocolate. Let cool for 15 minutes.
- Add your strawberries and delicious strawberry goo (above).
- I use Bob’s GF All-Purpose Flour for this, if you choose to use another brand be sure to check if the ingredients include xanthan gum. If not, add 1/4 tsp of xanthan gum yourself to help the crust keep its form.