April 23, 2008

Strawberry Chiffon Pie


I started with the pie crust

Chef New’s Recipe

1 cup flour (AP flour)

1/3 cup shortening or

( I used 3 Tbsp butter and 3 Tbsp shortening)

2-3 Tbsp ice water

I also did an eggwash before baking to shine it up a bit.

Here is how I started…

The recipe I used was from a book I recently picked up through PaperBackSwap online called Great Pies You Can Bake by Lois Hill.

First I made the pie dough recipe above.

The turned out lovely looking but were a bit thick. I should have rolled them out thinner and baked them a bit longer.

The recipe for the Chiffon filling is

Strawberry Chiffon Pie

2 cups sliced fresh strawberries

½ cup sugar

1 envelope unflavored gelatin

¼ cup cold water

½ cup strawberry juice (I used my juicer and fresh strawberries for this)

1 Tbsp orange juice (I actually used OJ concentrate)

½ cup heavy cream

3 egg whites

Sweetened whipped cream for top

Sprig of mint and strawberry slices to garnish

Prepare the prebaked pie shell; cool completely.

Mix the strawberries with the sugar and let stand for 30 minutes. Combine the gelatin with the water. Set aside. In the top of a double boiler set over simmering water, bring the strawberry and orange juices to a boil. Add the gelatin mixture. Remove the pan from the heat. Stir in the strawberry mixture. Chill until slightly thickened. Whip the cream and fold into the gelatin mixture. Beat the egg whites until they form stiff peaks. Fold the egg white mixture into the gelatin mixture. Turn the filling into the pie shell. Chill until set. Serve with sweetened whipped cream.

Note the fruit settling to the bottom. I should have waited a bit longer before incorporating whipping cream and egg whites.

Also the crust needed to be baked a bit longer and it needed to be rolled a bit thinner. The chiffon filling was well done, though and it had a nice texture… not too stiff with the gelatin. It was lightly sweet. I would definitely make this for a summer pie for friends and family with no qualms. It was fun to make this one.

2 comments:

  1. I will have to make this in about a month when our strawberry patch starts producing. It looks great!

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  2. Beautiful
    You have been given an E for Excellence Award! http://retro-food.com/2008/05/01/this-blog-is-excellent/

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