What To Know
- That flaky crust, the sweet and tart filling, and the generous dollop of whipped cream – it’s a classic for a reason.
- Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans before baking.
- Now that you have a fantastic crust, it’s time to focus on the heart of the pie – the strawberry filling.
If you’re a fan of Southern comfort food, you’ve likely experienced the joy of Shoney’s strawberry pie. That flaky crust, the sweet and tart filling, and the generous dollop of whipped cream – it’s a classic for a reason. But what if you could recreate that deliciousness in your own kitchen? This blog post will guide you through the process of how to make Shoney‘s strawberry pie from scratch, so you can savor those sweet memories (and delicious bites) anytime you want.
The Secret to Shoney’s Signature Crust
The first step to making a Shoney’s-worthy strawberry pie is mastering the crust. It’s the foundation of the entire dessert, and it needs to be perfectly flaky and buttery. Here’s the secret:
- Use cold butter: This is crucial for achieving that light and airy texture. Keep your butter in the fridge until right before incorporating it into the flour.
- Don’t overwork the dough: The more you knead it, the tougher the crust will become. Just mix it until it comes together, then chill it for at least 30 minutes.
- Blind bake the crust: This step helps prevent a soggy bottom and ensures a perfectly golden brown crust. Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans before baking.
The Perfect Strawberry Filling
Now that you have a fantastic crust, it’s time to focus on the heart of the pie – the strawberry filling. Shoney’s strawberry pie is known for its bright red color, its sweet and tart flavor, and its thick, luscious texture. To achieve this, you’ll need:
- Fresh strawberries: Choose ripe, plump strawberries for the best flavor.
- Sugar: The amount of sugar you use will depend on the sweetness of your strawberries. Start with a little less than you think you’ll need, and taste the filling before adding more.
- Cornstarch: This is what gives the filling its thick, luscious texture. Don’t use too much, or your filling will be too thick and gummy.
- Lemon juice: A touch of lemon juice adds a bright, tangy flavor that balances the sweetness of the strawberries.
Assembling the Pie
Once you have your crust and filling ready, you’re almost there! Here’s how to assemble your Shoney’s-inspired strawberry pie:
1. Pour the filling into the pre-baked crust: Make sure to spread it evenly.
2. Bake the pie until the filling is set: This will take about 30-40 minutes. The filling should be bubbly and slightly thickened.
3. Let the pie cool completely: This will allow the filling to set properly and prevent it from becoming runny.
The Finishing Touches
No Shoney’s strawberry pie is complete without a generous dollop of whipped cream. But you can also get creative with other toppings:
- Vanilla ice cream: A scoop of vanilla ice cream adds a cold and creamy contrast to the warm pie.
- Fresh mint: A sprig of fresh mint adds a refreshing touch and complements the strawberry flavor.
- Sliced almonds: A sprinkle of sliced almonds adds a nutty crunch.
A Pie Worth Sharing
Making Shoney’s strawberry pie is a labor of love, but the results are worth it. This pie is guaranteed to impress your family and friends, and it’s sure to become a new favorite. Enjoy it warm with a scoop of vanilla ice cream, or serve it chilled for a refreshing treat.
Tips for Success
- Use high-quality ingredients: The best way to ensure a delicious pie is to start with the best ingredients. Use fresh, ripe strawberries, and don’t skimp on the butter for the crust.
- Don’t overbake the crust: An overbaked crust will be dry and brittle. Keep a close eye on it while it’s baking, and take it out of the oven as soon as it’s golden brown.
- Let the pie cool completely: This will allow the filling to set properly and prevent it from becoming runny.
What You Need to Know
Q: Can I use frozen strawberries instead of fresh?
A: You can use frozen strawberries, but they will release more liquid than fresh strawberries. You may need to add a little more cornstarch to thicken the filling.
Q: What can I do if my crust is too crumbly?
A: If your crust is too crumbly, you can add a little more water to the dough. Just add a tablespoon at a time, and mix until the dough comes together.
Q: Can I make the pie ahead of time?
A: Yes, you can make the pie ahead of time. Just bake the crust and assemble the pie as instructed. Then, cover the pie tightly with plastic wrap and refrigerate it for up to 2 days. Let the pie come to room temperature before serving.
Q: What are some other pie filling ideas?
A: You can use this same crust recipe to make other delicious pies. Try a classic apple pie, a blueberry pie, or a peach pie. The possibilities are endless!
Q: What is the best way to store leftover pie?
A: Store leftover pie in an airtight container in the refrigerator for up to 3 days. You can also freeze the pie for up to 3 months. To thaw the pie, let it sit at room temperature for a few hours or overnight.
