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I find it no mere coincidence that Pi Day also falls right at the beginning of Georgia’s strawberry season and so– on a perfect Pi Day like today–there’s only one thing to do:  
 In the immortal words of 90s country singer Deana Carter… it’s time to make Strawberrrrrrry  Wiiiiiine  Pieeee…  
 I know it’s been a minute or two since I’ve made a Friday Mixtape, but you gotta listen to something while you make your pie. SO. Here we are. 
 Enjoy the tunes and happy Pi Day!  
  For the Filling:   
 
   4 cups fresh strawberries  
  ½ cup white sugar  
  ½ cup all-purpose flour  
  
  
  For the Crust:  
 
  1 recipe pastry for a 9 inch double crust ( this is an easy one ) or Pillsbury Pie Crust Dough if you’re lazy like me (there should be two crusts in the box)  
  1 tablespoons milk  
  1 tablespoon white sugar  
  
  
   Preheat oven to 425  
  Slice all the strawberries. Combine 3 ½ cups of strawberries with the sugar and flour. I like mine not to be super mushy but you can blend to the consistency you want. Spoon the mixture into an unbaked pie shell. (When your pie dough is in the pan, poke some holes in the bottom of the dough with a fork. This will keep it from bubbling on the bottom.)   
  Spread the remaining ½ cup of strawberries (un-sugared, flat slices) on top of the sweetened berries.   
  With the second pie crust dough, cut strips for the lattice top. (I use a pizza cutter and make the slices a little less than an inch wide! Really easy!) You can then make the lattice top by “weaving” the strips together (over, under, over, under…) When you’re finished, pinch the edges of the crust together and then use fork tines to seal it. (Press down the flat side of the tines to make ridges all the way around your pie.)   
  Brush the top crust with milk, and sprinkle with a tablespoon of sugar. If you want to make sure the edges of your crust doesn’t burn, wrap the edges with tinfoil. (Don’t cover the whole pie, or it won’t cook right… just the edges!)   
  Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees, and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden on top. Cool on wire rack.   
  Eat. Enjoy.  
    ++ You can subscribe to all of the Friday Mixtapes Here ++

I find it no mere coincidence that Pi Day also falls right at the beginning of Georgia’s strawberry season and so– on a perfect Pi Day like today–there’s only one thing to do: 

In the immortal words of 90s country singer Deana Carter… it’s time to make Strawberrrrrrry Wiiiiiine Pieeee… 

I know it’s been a minute or two since I’ve made a Friday Mixtape, but you gotta listen to something while you make your pie. SO. Here we are.

Enjoy the tunes and happy Pi Day! 

For the Filling:
  • 4 cups fresh strawberries
  • ½ cup white sugar
  • ½ cup all-purpose flour
For the Crust:
  • 1 recipe pastry for a 9 inch double crust (this is an easy one) or Pillsbury Pie Crust Dough if you’re lazy like me (there should be two crusts in the box) 
  • 1 tablespoons milk
  • 1 tablespoon white sugar
  1. Preheat oven to 425
  2. Slice all the strawberries. Combine 3 ½ cups of strawberries with the sugar and flour. I like mine not to be super mushy but you can blend to the consistency you want. Spoon the mixture into an unbaked pie shell. (When your pie dough is in the pan, poke some holes in the bottom of the dough with a fork. This will keep it from bubbling on the bottom.)
  3. Spread the remaining ½ cup of strawberries (un-sugared, flat slices) on top of the sweetened berries. 
  4. With the second pie crust dough, cut strips for the lattice top. (I use a pizza cutter and make the slices a little less than an inch wide! Really easy!) You can then make the lattice top by “weaving” the strips together (over, under, over, under…) When you’re finished, pinch the edges of the crust together and then use fork tines to seal it. (Press down the flat side of the tines to make ridges all the way around your pie.) 
  5. Brush the top crust with milk, and sprinkle with a tablespoon of sugar. If you want to make sure the edges of your crust doesn’t burn, wrap the edges with tinfoil. (Don’t cover the whole pie, or it won’t cook right… just the edges!) 
  6. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees, and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden on top. Cool on wire rack. 
  7. Eat. Enjoy.

++ You can subscribe to all of the Friday Mixtapes Here ++