Strawberry Bavarian Cream Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust:1 1/3 cups whole wheat pastry flour1 Tbsp brown sugardash of salt1/4 cup butter, chilled and cut into small pieces1/4 cup vegetable shortening, chilled and cut into small pieces3 -4 Tbsp cold waterFilling:5 cups/1 quart fresh strawberries, hulled and quartered if large1/4 cup + 1 Tbsp brown sugar3 Tbsp cold water2 tsp unflavoured gelatin3 Tbsp boiling water1 cup whipping cream
Combine the pastry flour, brown sugar and salt in the bowl of a food processor. Add the butter and shortening using the "pulse" motion of the food processor, mixing until the mixture resembles coarse meal, with lumps of fat no bigger than the size of a pea. Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it.
Gather the dough into a ball, flatten into a disk, wrap in plastic wrap and chill for at least a half an hour.
While chilling the dough, combine the strawberries and 1/4 cup brown sugar. Allow to stand for 1/2 hour. Combine the cold water and gelatin in a small measuring cup. Let stand for 5 minutes or so. Add the boiling water and mix to dissolve gelatin. Add to the strawberry mixture and chill slightly. Beat the whipping cream and 1 Tbsp of brown sugar until firm peaks form. Fold into strawberry mixture and chill.
To complete the crust, preheat the oven to 400F. Bring dough disk out of refrigeration and let stand until malleable with a roling pin. Roll out to the appropriate size between a sheet of waxed paper and the plastic wrap. Place in pie pan and press in firmly. Poke the bottom of the crust all over with a fork. Cover with aluminum foil and fill foil with dried beans, rice or pie weights. Cover with another piece of aluminum foil,. Bake for 10 minutes. Remove foil and weights. Return to oven and bake an additional 10 minutes.
Remove crust from oven and allow to cool slightly. Spoon filling into crust and smooth to edges to seal. Chill before serving.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user GREENLEE25.
Gather the dough into a ball, flatten into a disk, wrap in plastic wrap and chill for at least a half an hour.
While chilling the dough, combine the strawberries and 1/4 cup brown sugar. Allow to stand for 1/2 hour. Combine the cold water and gelatin in a small measuring cup. Let stand for 5 minutes or so. Add the boiling water and mix to dissolve gelatin. Add to the strawberry mixture and chill slightly. Beat the whipping cream and 1 Tbsp of brown sugar until firm peaks form. Fold into strawberry mixture and chill.
To complete the crust, preheat the oven to 400F. Bring dough disk out of refrigeration and let stand until malleable with a roling pin. Roll out to the appropriate size between a sheet of waxed paper and the plastic wrap. Place in pie pan and press in firmly. Poke the bottom of the crust all over with a fork. Cover with aluminum foil and fill foil with dried beans, rice or pie weights. Cover with another piece of aluminum foil,. Bake for 10 minutes. Remove foil and weights. Return to oven and bake an additional 10 minutes.
Remove crust from oven and allow to cool slightly. Spoon filling into crust and smooth to edges to seal. Chill before serving.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user GREENLEE25.
Nutritional Info Amount Per Serving
- Calories: 220.8
- Total Fat: 15.9 g
- Cholesterol: 39.9 mg
- Sodium: 24.4 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.0 g
- Protein: 2.6 g
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