Ponchatoula Strawberry Pie | Made with fresh strawberries whipped cream in pre-baked pie shell.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a natural thickener, while flour is often more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often less expensive.

In a food processor, add 1 and 1/3 cups of all-purpose flour, 3 tablespoons of sugar, and 1/8 teaspoon of salt; pulse to combine.

Add 4 tablespoons of cold unsalted butter and 4 tablespoons of cold butter flavored vegetable shortening; pulse 10 times until mixed.

Transfer the mixture to a bowl, add 1/4 cup of cold water, and stir until the dough comes together.

Form the dough into a ball and refrigerate for about 15 minutes.

On a floured surface, roll out the dough into a 12-inch diameter circle.

Place the rolled dough into a 9.5-inch deep dish pie pan, pressing it down and trimming excess dough to leave about 1 to 1.5 inches hanging over the edge.

Crimp the edges of the pie crust and poke holes in the bottom with a fork to prevent bubbling.

Freeze the pie crust for about 2 hours until completely frozen.

Preheat the oven to 375°F.

Place parchment paper in the pie crust and add dried beans as weights; bake for 35 minutes.

Remove the pie crust from the oven and let it cool completely.

In a measuring cup, mix 2 and 1/2 cups of cool water with 5 tablespoons of cornstarch and 1 teaspoon of gelatin; whisk until combined.

In a medium pot, add 2 lbs of thawed frozen strawberries, 3/4 cup of sugar, and 1/8 teaspoon of salt; heat for 3 to 4 minutes until hot.

Add the cornstarch and gelatin mixture to the strawberries; stir and let simmer for 10 to 12 minutes, stirring occasionally until thickened.

Turn off the heat and let the filling cool for 40 minutes.

Pour the strawberry filling into the cooled pie crust and spread it evenly.

Refrigerate for 4 hours or overnight for best results.

To make whipped cream, chill a mixing bowl and whisk attachment, then add 1 and 1/2 cups of cold heavy whipping cream, 1/3 cup of confection sugar, 1 and 1/2 teaspoons of vanilla extract, and 1/8 teaspoon of salt.

Mix on medium-low speed, then increase to high for 3 to 4 minutes until stiff peaks form; refrigerate for 30 minutes to an hour.

Once the pie filling is set, spread the whipped cream on top of the filling and refrigerate for another 30 minutes to an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens