I did a poll on my Facebook for my people to vote on which book I should bake out of and the winner was Quick Shop & Prep 5 Ingredient Baking (aff. link). So, I picked out this strawberry pot pies recipe that I had been eyeballing for quite some time. It just so happen that my family had picked 16 quarts of fresh strawberries about a month ago and I was able to put some to good use with this.
So, I know it’s July and that I’m just getting around to post my recipe when it was supposed to be up in June. I’m a busy lady! I had good intentions, but deadlines always have to come first and June was a busy month for deadlines. Did I mention I also have a 5-year-old home with me all day? I try, folks. I try.
This recipe was delicious! I wish I had more ways to get more pie crust involved. I’m a lover of the pie crust and want it in every single pie. I know what you’re thinking. You’re thinking, “then why didn’t you just make a pie?” Good point, friend. OR.. I could have made pie crust dipping sticks along with the crust. That would have been brilliant. I’m putting this strawberry syrup and pie crust dipping sticks on my long list of things to think about making.
Let’s be 100% honest. Things got a little messy in the oven. I knew it was going to happen though. Jennifer, the author of the cooking, let me know in the directions of the recipe. Save yourself a mess and either wrap a cookie sheet with a raised edge with tin foil and just put tin foil beneath the dishes. Whichever will do the trick and save you the backache of cleaning the inside of your oven.
Ovens, one of my least favorite things to clean ever. It wouldn’t be so bad if there wasn’t a great big door in the way. If you could just get in front of the oven and scrub away, it would still suck but not as bad.
- ½ cup butter, cold and cubed
- 4 oz. cream cheese, room temperature and cubed
- 1 + ¼ cups all-purpose flour
- 1 tsp. granulated sugar
- ¼ tsp. salt
- 3 cups fresh strawberry hulled and quartered
- 6 T. granulated sugar
- 1 T. cornstarch
- 1 tsp. vanilla extract
- 1 large egg
- 1 T. water
- 1 tsp. sanding sugar, optional
- In a food processor, add in the butter, cream cheese, flour, granulated sugar and salt. Pulse until a dough ball forms.
- Scrape the dough out onto the center of a piece of plastic wrap. Shape the dough into a disc. Cover the dough with the rest of the piece of plastic wrap and place into the fridge for about 30 minutes.
- Work on the filling while the dough is chilling.
- Preheat oven to 375 degrees. Butter 2 8 oz. ramekins or 4 4 oz. ramekins.
- Place 1 cup of the strawberries into the cleaned out food processor. You don't want any dough crumbs left in it!
- Add in the sugar, cornstarch, and vanilla. Pulse until the strawberries are completely pureed.
- Pour the strawberry puree into a mixing bowl and add in the remaining 2 cups of quartered strawberries. Stir to combine. Set aside to finish the pie crust.
- Place the chilled dough on a clean and floured surface. Roll the dough out to ¼ inch thick. Measure out your ramekins and use a cutter or cup a similar size or slightly bigger. Cut out circles of pie crust.
- Pour the strawberry filling into the prepared ramekins. Top each ramekin with a round pie crust.
- In a small dish, whisk the egg and water to form a egg wash. Brush the egg wash onto the pie crusts.
- Sprinkle the crusts with sanding sugar.
- Place the ramekins on a tin foil lined cookie sheet with edges. Place into the preheated oven for 25 - 30 minutes (4 oz ramekins) or 35 - 40 (8 oz. ramekins) or until the crust is golden brown and the filling is bubbling out.
Want to grab this baking cookbook? Let me link to it on Amazon for you!