Rustic Strawberry Pie

A buttery biscuit crust, atop a sweet, bubbling base of fresh summer strawberries marked my Sunday morning this weekend. The smell was absolutely amazing, and this recipe, while not at all fancy, could not have been easier.

I set out to make a strawberry pandowdy, based off of a recipe from Where Women Cook, the same magazine I used to make the saltine caramels. I may have said the words pandowdy about 100 times before realizing I did not have a cast iron skillet or enough strawberries to make the actual recipe. So I scaled it down into a pie. Since it’s not made in a pan, I guess I can’t call it a pandowdy, so I am calling it a pie. Whatever you call it, make it soon.

I started with some beautiful strawberries, once chopped about three cups.

I mixed the strawberries right in my pie plate with about 1/4 cup of sugar and a few teaspoons of flour.

Then I got started on my dough, which was a simple mix of 1 and 1/4 cups all purpose flour, 1/4 teaspoon of salt, and a stick of cold butter, cubed.

I chopped it all up in my trusty Cuisinart, and it became a perfect ball of buttery dough. The recipe actually called for ice water as needed, but  I didn’t even need it.

I let the dough chill for about 20 minutes and then tried to roll it out. The dough was really hard to roll, so after awhile, I just started stretching pieces out and placing them over the strawberries. This is where my pie became rustic.

About a half an hour in  400 degree oven, and the pie was done, ready to be cooled and brought along for my husband’s boat birthday outing.

Not too bad for an early Sunday morning project!

Did you do any fun cooking or baking this weekend?