Happy Fathers Day!

This is my first blog entry in quite awhile. Life has been moving pretty fast and we ended up in Bakersfield, Ca all safe and sound. Maybe a little sound! The weather is night and day difference. Since we have arrived in April there has been no cloudy days and no rain, the complete opposite from Anchorage. But I still miss my girls there the most.
Today is Fathers Day and I have been spoiling Shannon all day with gifts and treats. I have just put my first fresh strawberry pie in the oven.(Recipe to follow this blog and pictures too! I will have to give reviews tomorrow. Our Friends Don and Christine Page and kids have moved here as well, which makes for an easier transition. I am hoping they will join us for mojitos and strawberry pie tonight. There is nothing more pleasurable then friends and good food, maybe a few things but that is another subject altogether that I wont even get too!
I hope you enjoy this recipe and let me know if you ever make it!Baked Strawberry Pie



3 c. strawberries

1 c. sugar

2 tbsp. flour

1/2 c. cream or milk

2 eggs, beaten



Beat all together except strawberries. Put berries in unbaked. Pour mixture over berries. Bake at 350 degrees for 45 minutes or until set.

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Pie Crust recipe (Single crust)

Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.





This recipe was taken from www.gone-ta-pott.com/strawberry_pie_recipes.html
The pie crust is Williams Sonoma flaky pie crust recipe