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100% absolutely fool-proof instructions.  Money-back guarantee.

Shopping:  Wander around the Farmer’s Market.  If the strawberries are screaming at you, buy some.  If they’re just whispering, maybe next week will be better.  You are looking for screaming strawberries.  You need two bags or more, maybe 3-5 cups.  Who knows, really?  Screamers.

Clean the green stuff and the crawly stuff off the strawberries.  Maybe the bruises, too.  Unbruised strawberries are simply not yet ripe, or are the hard easy-to-ship kind that you get at the supermarket. No whining if you use those.

Glaze: 
1 C Strawberries
1 C Sugar
3 tbs Corn Starch
3/4 C water (Max, use less)

Cut up and/or smash strawberries.  Mix 1/2 cup water and everything else and boil.  Use more water if needed, stirring allatime.  Boil for 3 minutes, then strain and save pulp.  Let cool.

Crust:
3/4 Stick Salted Butter @ 70F., plus the rest of the stick of butter for the pie plate.
1 C flour
1/4 C Tequila (plata preferred)
1/2 C Water

Cut flour into butter until you have pea-sized pellets of flour-coated butter.  Gently fold in 1/4 cup Plata Tequila and 1/4 cup water.  Keep sprinkling and folding in water, slowly and gently, until the flour sticks together.  Gently, with more flour on top and bottom, smash or roll into a 10″ diameter sheet.  Gently place into a buttered and floured 9″ pie pan.  Smash it around until it covers the whole pan, mas o’ menos.

Bake in 375 oven for maybe 15 minutes until cooked, just lightly browned.  Let it be cool.

Build the Pie:

Smear strawberry pulp from glaze over the bottom of the crust.

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Place cleaned and dried strawberries pointy side up over pulp.

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Pour glaze over strawberries. Cool in refer or freezer.  Do not freeze.

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Serves two to four. No whipped cream or ice cream required, unless the strawberries are second-string.

Chemistry note:  Vodka can be substituted for Tequila.  The alcohol keeps the gluten chains shorter, making the crust crispier.  Acid does the same thing, but who wants to eat acid?

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