Tuesday, August 7, 2012

Strawberry Chocolate Chip Pie

The only thing wrong with fruit pies in my opinion is that they lack chocolate. This pie solves my dilemma perfectly by marrying ripe strawberries with their natural chocolatey partner. The end result leaves me with a bigger problem than I started with, a desire to never eat plain fruit pie again. My new mantra is "for best results-always add chocolate."

Fresh, sweet strawberries and chocolate chips baked until gooey inside flaky pie crust.
Strawberry Chocolate Chip Pie
makes 1-10" or 4-3" pies
2 1/2 cups all purpose flour
1 tbl organic cane sugar
1 tsp salt
1/2 cup earth balance vegan butter, chilled and cubed
1/2 cup vegetable shortening, chilled and cubed
6-8 tbl ice water

In a food processor, combine the flour, sugar and salt. Add the butter and shortening and pulse into pea sized cubes. Slowly drizzle in the water, a little at a time just until the dough comes together.
Turn out on a counter and lightly knead completely together with your hands. Divide into two discs, wrap and chill for 1 hour.
Remove one of the discs and roll out thinly on a floured surface to fit the size of your pie pan. Trim the edges and chill until the filling is ready.

1lb fresh strawberries, small dice
1/2 cup organic cane sugar
1/3 cup cornstarch
1 cup semi-sweet chocolate chips
1 tbl lemon juice
1 tsp vanilla extract
1/8 tsp sea salt

Combine the strawberries, sugar, cornstarch, lemon, vanilla and salt in a small pot. Cook over medium heat stirring often and  bring to a boil. Reduce to a simmer and cook for 10 minutes until the strawberries have started to break down and the mixture is thick.
Remove from the heat and let cool for at least 30 minutes. Add the chocolate chips and stir to combine.
Pour the filling in the chilled pie crust and top with the remaining pie dough. Crimp the edges and brush the top with water. Sprinkle with a little sugar and pierce the top to allow stem to vent.
Bake at 350 for 40 minutes or until the top is golden brown and the filling has bubbled.
For best results-freeze the pie completely then bake directly from the freezer. This way the crust will stay perfectly in tact and will not shrink or warp.

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