If you know me (even just a little bit) you know I love ice cream. Fortunately, I have a boyfriend who frequently indulges this addiction with me. We love visiting all of the local ice cream shops in central Wisconsin (the best being The Windmill in Tomahawk, WI), but we also love making our own deserts at home — which can be paired with vanilla ice cream 😉
While we were strawberry picking a couple weeks ago, we decided to make ourselves a strawberry pie (since Mom already made enough strawberry jam to last the next 365 days). Below you'll see our beautiful and delicious creation and the recipe!
CRUST: (Bohman family farm recipe)
- 3 cups flour
- 1/2 cup ice cold water
- 1/2 cup Crisco
- 1 stick of cold butter
- 1 tsp. of salt
Mix all of the ingredients together in a bowl. Mix with a fork or your hands. Do not blend. You want chunks of butter so that the crust is flaky. Roll between parchment paper (makes 2 sheets of dough).
- 4 cups of washed and sliced strawberries
- 1 slightly beaten egg yolk
- 3 tbsp cornstarch
- 1/2 cup sugar
- 1/2 cup cold water
- dash of vanilla
Stir all of the filling ingredients together and pour onto the bottom layer of dough within the pie tin. Top with the second layer of dough. Pinch the edges and slit the top for ventilation.
IMPORTANT: brush melted butter on top of the pie and sprinkle with more sugar.
Bake for 10 minutes at 400° and then bake for another 30 minutes at 350°