A couple weeks ago, A Beautiful Mess featured their strawberry poppyseed pie on their blog. Their reasoning for making a summer pie in early April? Because it has been a terrible winter and they needed something to remind them that the sun is coming! Living in a cold, windy, cloud covered, constantly precipitating city myself for the past 3 months, I could not agree more! And, I love poppyseeds.
So, I ventured out to make this pie and bring a little summer into our apartment. I, in no way, shape, or form, take credit for this recipe. Simply sharing!
The only adjustment I made to the recipe was to use frozen strawberries (and a square pie pan). There was definitely a bit too much 'sauce' since I didn't use as many strawberries as Emma, so I removed some of that before putting it in the oven. I had no patience for the triangles, but I attempted them anyways ;)
Here is the recipe by A Beautiful Mess:
Strawberry & Poppy Seed Pie, makes one.
For the crusts:2 cups flour1/2 teaspoon salt2 tablespoons poppy seeds1 cup cold butter1/4 cup + 1 tablespoon cold water
For the filling:45 oz. fresh strawberries1/2 cup milk2 tablespoons corn starch1 cup sugar1/2 teaspoon vanilla extract
Stir together the flour, salt, and poppy seeds. Cut the cold butter into cubes and blend into the flour mixture until well combined and crumbly. You can use a pastry blender, your clean hands, or you can blend together in a food processor. Up to you. Once the mixture is crumbly, add the water and stir until a dough ball forms. Wrap in plastic wrap and place in the refrigerator for a couple hours or overnight.
Divide the dough in half. Roll out one half of the dough to fit in a pie pan. Lightly spray the pan with non-stick cooking spray and place the crust in the pan. Use a fork to poke holes in the bottom.
In a small bowl stir together the milk, corn starch, sugar, and vanilla extract. Set aside.
Wash the strawberries. Cut off all the tops. Then slice into thin pieces. Pour the sugar mixture over the strawberries and stir so that every piece gets coated in sugar. Pour the strawberries into the prepared pie crust.
Preheat the oven to 375°F. Use the remaining pie dough to create a decorative top. You can add lattice or shapes. I chose to cover my pie in tiny triangles, because I just have tons of time on my hands. :)
Bake for about one hour, until the top crusts look brown and flaky, and the filling mixture looks bubbly.
If you like the ooey gooey texture, serve this pie warm. If you want your pie filling to be set a little more (like mine), allow it to cool all the way before slicing into it.
Delicious! Enjoy, and have a great weekend!