HOME ABOUT BLOG CONTACT
EXCURSIONS RECIPES NYC DIY FIVE THINGS STYLE MORE
20 JUN 2012
STRAWBERRY HEART PIE
Strawberry Heart PieIt was Father’s Day this past Sunday and it’s my dad’s birthday today so I wanted to make something special for him. I had this pear-raspberry heart pie bookmarked for a while and I thought it was the perfect occasion to finally make it. I used the same heart design but I made it into a strawberry pie and I used ready made pie crusts to save time. I know you’re not going to believe me but it was really easy to make. It just looks fancy but that’s the point! It was so delicious. The strawberry filling was sweet and the pie crust had a crisp to it that was wonderful. When you see this pie, how can your heart not melt?
3 – 4 cups of strawberries (cut into chunks)
Frozen pie crust
Pillsbury pie crusts
1/2 cup granulated sugar
1/2 cup water
3 tablespoon cornstarch
1 egg yolk
In a bowl, coat the cut strawberries with sugar. In a medium saucepan, bring the water, cornstarch, and strawberries to a boil over medium heat (about 10 minutes). Meanwhile, cut out hearts from the Pillsbury pie crusts using a heart shaped cookie cutter.
I used both pie crusts just in case.
Let the strawberry filling cool and then pour into the pie shell.
Brush one side of the hearts with the egg wash and firmly place them on the crust.
This is the first row. Continue to place the hearts by layering them in between the gaps.
Brush the entire pie with egg wash and dust with sanding sugar. Bake at 425 degrees for 20 minutes then reduce the oven to 375 degrees and bake for another 20 – 25 minutes until the filling bubbles.
The crust should be golden brown.
The perfect sweet treat!
5 THINGS LAURA LOVES
Miss Buttercup is written by New York based lover of life, Laura Chung. Part glossy mag, part fantasy travel portal, it’s your ultimate online destination for stylish daydreams. Tune in for inspirational editorials, beauty tutorials, outfit ideas, DIYs, jet-set travel tips and more!
Register for news and updates