Fresh Strawberry Pie Cups
This is the last edition of Tallgrass Kitchen’s Summer Series. If you’ve followed along, we’ve explored a fresh take on hamburgers stuffed with a zippy gremolata, a seasonal strawberry shortcake ice cream and an Arnold Palmer crafted with rosy hibiscus tea and bright limeade.
We conclude the series with a summer staple, fruit pie. Here we feature strawberries, but this recipe can be made exactly the same way with fresh blueberries, raspberries or blackberries. It is simple, can be made ahead, and truly lets the fresh fruit shine.
I got the idea from a regular customer of mine at my shop and farmers market stand. We regularly discuss my upcoming columns. I told him my next edition was on pie. He said “Of course you’re doing a fruit pie,” which was true, but I was looking for something a little out of the ordinary.
It’s June, so I wanted to use strawberries. Delicate, local, scarlet berries are best used fresh and the vast majority of strawberry pies are simply a graham cracker crust, whipped cream and berries, or the berries are cooked (and lose just a little magic.)
My customer got a wistful look in his eye and described the best strawberry pie he ever had on a trip in Northern Wisconsin. He couldn’t remember the place, but he did make my mouth water with his description: a light flaky crust, barely sweetened berries and freshly whipped cream, assembled and served to order — that’s it!
It’s simple, but genius. You get all the best parts of a fruit pie with none of the fuss. You can make the crust ahead of time (and David Lebovitz has a recipe from a French woman that is unique and needs no rolling) and let fresh berries shine — no cooking to dull their bright taste or perfect texture.
Summer just started, but this season of fireflies, berries and barbecues is fleeting. Enjoy every drop — swim, eat ice cream, hang out with friends, build campfires and sleep outside. Before you know it, we will be bundled up and grumbling about snow. But until then, eat some pie. 6 tablespoons (3⁄4 stick) unsalted butter
1 tablespoon vegetable oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
For the rest:
2 cups sliced strawberries
1 1⁄2 tablespoons sugar
2 cups whipped cream
In an ovenproof bowl (like a large Pyrex measuring cup), combine butter, oil, water, sugar and salt. Let heat 15 minutes, until butter is melted and sizzling, and slightly golden at the edges. Remove from oven — remember, it’s hot!
Stir in flour until dough comes together.
Preferably using silicone standard-sized muffin tin liners (alternatively, use 4-ounce oven-proof ramekins), divide dough equally between eight cups. Let cool several minutes, then press evenly on bottom and up the sides. Chill 30 minutes.
When ready to cook, preheat oven to 400 degrees.
Prick bottom of each cup several times with a fork. Bake about 15 minutes until edges are just golden-brown. If using silicone cups, let them cool and then remove crusts from the liners. If using ramekins, just serve them in those dishes.
A few minutes before serving, stir together sliced strawberries and sugar until berries release their juice. Divide sugared berries between pastry cups and top with whipped cream.