Start tracking down what may be the very last of our luscious grown-right-here berries, everybody, because Marysville cook Fran Brown antes up with yet another new-to-us and different dessert today.
“I haven’t made this pie in years,’’ she writes, “but I remember it as being very good and friends did ask for the recipe. It is especially best with our local Marysville strawberries.’’
Whipping cream berry patch pie
Cookie crust:
1 cup flour
3 tablespoons sugar
Pinch salt
6 tablespoons butter
Filling/glaze:
1 quart strawberries, divided
½ cup water
¾ cup sugar, divided
2 teaspoons lemon juice
2 tablespoons cornstarch
Cream layer:
1 cup whipping cream, divided
2/3 cup cottage cheese
½ teaspoon almond or vanilla extract
For the cookie crust, in a mixing bowl, combine the flour, sugar and salt; cut in butter until fine crumbs form. Press crumbs into a 9-inch pie pan and bake at 450 degrees for 10 minutes or until crust is a light golden brown. Cool thoroughly.
For the filling/glaze, combine 1 cup of the berries, the water, ½ cup of the sugar and lemon juice. Bring to a boil and simmer 1 minute. Remove from heat and pour into a blender container; add the cornstarch and process until smooth. Return mixture to the saucepan and cook over high heat until thick and transparent, stirring constantly. Remove from heat and cool to room temperature.
For the cream layer, turn 2/3 cup of the whipping cream, the cottage cheese, remaining ¼ cup sugar and the almond or vanilla extract into a blender container; process until smooth; spread over the cooled cookie crust.
When the filling/glaze has cooled sufficiently, spread half of the mixture over the cream layer. Cut the remaining 3 cups of strawberries in half and arrange on pie, mounding in the center. Cover halved berries with the remaining filling/glaze. Whip remaining 1/3 cup whipping cream and garnish pie as desired. Makes one 9-inch pie. Keep pie refrigerated.
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The next Forum will appear in Wednesday’s Good Life section.
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