Strawberry Pie Purses
Almost a year ago to the day, I brought you this strawberry pie recipe that I made with my Mom during a trip home to Kentucky. Spring again, home again, and my fancy turns again to strawberries. These petite purses, each one housing a single, lightly sweetened whole strawberry, are a delightful individual alternative to a strawberry pie.
I actually created this recipe before my trip home, but due to unforeseen and rather frustrating circumstances, it has taken me until now to share it with all of you. I had accidentally deleted some photos from my camera and among them were the pictures I took of these Strawberry Purses. Fortunately, thanks to my highly skilled photo tech – poof – they magically reappeared.
Living in Southern California it is easy to take for granted the incredible strawberries available to us nearly year round. Less than two hours away in Oxnard, CA, Harry’s Berries grows the best strawberries ever. They are the real deal, picked just hours before arriving at the farmer’s market, they are red from the inside out and taste of ripe strawberry flavor. Weekly trips to my market provide baskets of Gaviotas, a low acid and super sweet variety.
There is no time to waste once these strawberries arrive home. They are ripe and ready to be eaten or used in whatever way suits best. On a recent trip to the market, I purchased three baskets of berries with the intention of making pie, but before I was able to get around to it I had already eaten almost two full baskets. Determined to satisfy my craving for pie, I churned up this recipe by which I could indulge that craving with just the few remaining berries.
No need to allow these little purses to cool completely before cutting into them. Warm and with a dollop of whipped cream or a small scoop of ice cream is my preferred way to enjoy these petite pies. Pie Crust Strawberries In a food processor, combine flour, sugar, and salt, and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse meal with some pea size pieces of butter and shortening remaining. With the processor running, slowly drizzle in ice water until the dough just begins to come together. You might not need to use all the water. Remove the dough from the processor and place on a sheet of plastic wrap. Gather the dough using the sides of the plastic wrap and form into a disk approximately 6-inches in diameter. Refrigerate until firm, at least 1 hour. While the dough is chilling, prepare the strawberries. Preheat oven to 400˚F. Have ready a parchment lined baking sheet. Hollow out a small opening in the stem end of the strawberries and place 1/4 teaspoon of butter inside each berry. In a small bowl, whisk together the flour, sugar, and salt. Set aside. Lightly flour a rolling surface with flour. Roll the chilled dough into a circle approximately 1/8-inch thick. Using a 4-inch round cutter, cut as many rounds of dough as possible. Re-roll the scraps and cut additional rounds of dough. One at a time, roll a strawberry in the flour and sugar mixture. Place stem end in the center of a round of dough. (If the dough is too thick once it has been cut, lightly roll to thin and enlarge the round.) Pleat the dough up and around the strawberry, allowing the tip of the berry to show. Gently tie in place with a piece of kitchen string or twine. Repeat with remaining strawberries. Place the the purses on the parchment lined baking sheet. Bake until golden brown, approximately 25 to 30 minutes. Remove from oven and while still warm, brush the tips of the strawberries with some of the strawberry jam. Yield: 8 Servings
Strawberry Pie Purses
1-1/4 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons butter, well chilled and cut into 1/2-inch cubes
3 tablespoons vegetable shortening, well chilled and cut into 1/2-inch cubes
3 tablespoons ice water
8 medium-large strawberries, stems removed
2 teaspoons butter
1/4 cup all-purpose flour
1/4 cup granulated sugar
Pinch salt
1 tablespoon strawberry jam, for glazing the baked purses
I am literally salivating while reading this post!!! I would attempt to make these, but I know that I would pull them out of the oven, sit them on the counter, and proceed to eat EVERY LAST ONE! Mmmm the photos are absolutely DIVINE!
p.s.- I am reading this post on my computer at the library and someone walked by behind me and said “Yum! what are those!!!” – they literally jump off the screen they look so delicious!!!
Thanks Bit!
These are way too cute! I love this idea 🙂
Thank you!
Just enchanting! I really don’t think I could eat one of these little berry stunners!
A splendid celebration of spring Mary!
Thanks so much Deb!
These look SO tasty, and so cute! Any suggestions on making the pie crusts without a food processor? 🙂
The good ole traditional way will work. Whisk the dry ingredients in a medium bowl. Add the shortening and butter. Use a pastry blender or two knives to cut the fat into the flour mixture. Add the water a couple tablespoons at a time, tossing with a fork until the dough begins to come together. Work into a ball and wrap in plastic wrap to chill. Enjoy!
Eaten a day after the baking…much to your chagrine…heated up…and still were delicious bites of strawberry bliss.
There’s just something so wonderful about having your very own little “purse”!
Flakey crust and not too sweet burst of strawberry.
10 points for Cute!
Thank you again, Mary!
Glad you enjoyed them!
I`m guilty of taking advantage of having strawberries year around as well. Haha. These are completely adorable. Perfect for a cute potluck dessert too!
Thanks Lynna! I think there’s just something so special about everyone having their own little pie for dessert.