![]() Instant tapioca will actually absorb the liquid from the strawberry mixture creating a semi-solid gel. Instant tapioca and cornstarch thicken in different ways. Long answer: You really should use instant tapioca if you can. Can I use cornstarch instead of instant tapioca? Not to worry those little granules will soften and disappear as the pie bakes. You won’t be able to pinpoint the ginger or nutmeg, they just add a nice depth and hint of spice to the sweetness of this pie.Īs you stir the berry mixture together you’ll notice the sugar all but dissolves and disappears but the instant tapioca is still sandy and opaque white. Add granulated sugar, brown sugar, instant tapioca, salt, lemon juice, and a few pinch of warming spices like ginger and nutmeg. The sweeter the berry, the more delicious the pie!ĭepending on the size of your hulled berries, halve or quarter them and place them in a medium bowl. Find the freshest, juiciest, most red strawberries you can get your hands on for this pie. Now let’s talk about the strawberry pie filling. Carefully remove the hot beans (with a wish and a prayer), prick the bottom of the pie crust with a fork and bake for another 10 minutes. Line the pie crust with parchment paper and fill to the absolute brim with beans or pie weights. Chill the rolled out and crimped pie crust in its pie pan in the freezer for 20 minutes while the oven preheats. Long answer: If you prefer a very crisp crust you’ll want to grab the beans or pie weights and pre-bake this crust before adding the strawberry filling. Short answer: You can but honestly, you don’t have to. If you’re counting – that’s another pie in your future. It’s just as easy to make two pie crusts if you’re making one and the second pie dough disk can be wrapped in plastic wrap and stored in a zip lock bag in the freezer for a month. If you’re making a pie crust from scratch, we’ll use one pie dough disk for this recipe (thank you, crumble top) but make two crusts anyway. My life’s work is to encourage you to make pie crust from scratch but if a store-bought pie crust is what it will take for you to bake this pie, you have my full support. ![]() I’m partial to this all-butter pie crust my Dad taught me how to make but please use any pie crust recipe you’re comfortable with.
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