Strawberry Mango Pie

Sometimes, I just have to make a pie. It’s like the pie invades my brain and I can’t stop thinking about it until I’ve made it. I really like making the crust — getting the whole kitchen covered in flour, using the pastry cutter, my little cup of ice water. It reminds me of being in my grandma’s kitchen when I was a kid. Some of my earliest memories are of baking with my grandma. She’d always make a little version of whatever she was baking for me and my sister to share. She was also generous in how much pie filling/frosting/batter she’d leave in the bowl for us the lick clean. She’s a great lady.

I diverge from my grandma’s pie recipes in a few ways. For one, I usually only make one pie at a time (I’m feeding 2 people — not 14!). I also tend to use less sugar, and more fresh fruit. One of my favorite combos is strawberry and mango. It’s just right for spring.

Strawberry Mango Pie

Ingredients

Crust:
2 C Gold-n-white Flour
2/3 C Vegetable Shortening
1 tsp Salt
5-6 Tbsp Ice Water

Pie Filling:
4 C Strawberries, hulled & sliced
3 C Chopped Mangoes (my pieces were about 1-inch)
1/3 C Sugar
1/3 C Flour
1 tsp Lemon Juice

Preheat oven to 425 degrees.

To make the crust, mix together flour and salt, and cut in the shortening. Add water one tablespoon at a time, tossing with a fork after each addition. Form the dough into 2 discs.

To make the filling combine flour and sugar, in a large bowl. Add fruit and lemon juice, and stir to coat the fruit with the flour mixture.

Roll out 1 disc of crust dough on a floured surface into a circle about 2 inches bigger than your pie pan. Get the dough into the pan in the way that works best for you (my method is to roll the dough out on a floured dish towel, use the towel to fold the dough into quarters, transfer it to the pan, and then unfold it).

Add filling to the pie pan, then roll out the second crust & plop it on top. Roll the edges of the dough together and crimp them at the edge of the pan.

Make slits in the top crust and cover the edges of the crust with foil.

Bake for 30 minutes. Remove foil and bake for 15 minutes more.

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