American Pie Council

2019 Professional Entry

 

Sweet Strawberry of Mine Shortcake Pie

Sweet Strawberry of Mine Shortcake Pie
Open – Professional
Michele Stuart
Norwalk, Connecticut
To properly prepare this pie, please note to make the strawberry glace several hours before assembling the pie.
9 – inch deep dish biscuit crust
Preheat oven to 350 degrees
Ingredients for Biscuit crust and Biscuit disks:
1 ½ cups sugar
3 ½ cups all purpose flour
2 tablespoon baking powder
1 ½ teaspoon salt
1 cup vegetable shortening
2/3 cup whole milk
2 eggs
In a medium bowl, whisk together the sugar, flour, baking powder, and salt. Using a pastry blender, cut the vegetable shortening into the dry mixture until the shortening forms pea sized crumbs. Add the milk and the eggs and mix fingertip fashion and form the dough into a ball. Separate the dough in half and on a floured surface, roll out half of the dough into a 12-inch circle and about 1/8 inch thick. Fold the dough in half so it can easily be lifted and placed in your pie dish. Unfold the dough until the dish is completely covered and press into the pie dish. Crimp the edges of the pie.
Cut a piece of parchment paper into a square shape and place it on top of the pie shell. Place pie weights on top of the parchment paper. Bake the pie shell at 350 degrees for 20-25 minutes or until the biscuit is golden brown. Set aside.
To make the biscuit disks, take the remaining biscuit dough and divide in half. On a floured surface use a rolling pin to roll out 8-inch circles. You will get 3 disks. Place the circles on a baking sheet pan lined with parchment paper. Bake the circles at 350 degrees for 10-12 minutes or until golden brown in color. Set aside.

Grand Marnier whipped cream
2 cups heavy cream
1/3 cup confectionary sugar
1 teaspoons of vanilla extract
3 teaspoons Grand Marnier
In a mixing bowl, on high speed mix together the heavy cream, confectionary sugar, vanilla extract and Grand Marnier. Mix until the cream is thick and stiff.
Cream cheese filling
6 ounces cream cheese, softened
2 cups heavy cream
2/3 cups confectionary sugar
2 teaspoons vanilla extract
In a medium mixing bowl, on high speed, mix the softened cream cheese until it becomes smooth and soft with no clumps. Then add the heavy cream, confectionary sugar, and the vanilla extract and continue on high speed until the cream mixture becomes thick.
Strawberry glace
2 cup fresh strawberries, mashed
2 cup sugar
6 tablespoons cornstarch
1 cup water
To prepare the strawberry glace, in a medium saucepan, whisk together the mashed strawberries, sugar, cornstarch, and water and cook over medium high heat. Stir for about 8-10 minutes or until the mixture thickens. Let the glace cool to room temperature and place in the refrigerator for at least 3 hours.
Sweet strawberries:
2 pounds of strawberries
½ cup sugar (more or less according to your taste and natural sweetness of the strawberries)
2 tablespoon Grand Marnier, or more or less to your liking
In a medium bowl, mash together the strawberries. Add the sugar and Grand Marnier and mix together. Let the juices form by allowing to sit for 10 minutes.
To assemble the pie:
Layer 1 cup of cream cheese filling and spread evenly along the biscuit pie shell.
To the remaining cream cheese filling, fold in 2 cups of the cooled strawberry glace until it is well combined. Spread 1 ½ cups of the cream cheese strawberry filling over the cream cheese filling. Place one of the biscuit disks over the cream cheese strawberry glace filling. Place the sweet strawberries in a strainer over a bowl and allow the juices to drain. Place half of the drained sweet strawberries over the biscuit. Spread another 1 ½ cups of the cream cheese strawberry filling over the strawberries. Place another biscuit disk over the cream cheese strawberry filling. Put the remaining drained strawberries over the biscuit. Spread the remaining strawberry cream cheese filling over the top of the pie. Refrigerate the pie for at least 4-6 hour and allow the pie to set before decorating with Grand Marnier whip cream and strawberries.