Strawberry season for a gluten tolerant omnivore is a great time. A creamy custard filling and a scone style crust go nicely with garden fresh berries. It is just one of many ways to enjoy the results of starting strawberry plants the previous fall. The quick description is: take half of a basic scone recipe and roll it into a crust that fits a 9 inch pie pan. Add a layer of custard and top with fresh sliced strawberries. Its that easy or difficult depending a person’s kitchen skills.
My version combines my interests in gardening, fermenting, and baking. I grow the berries, make my own kefir for the custard, and don’t use Bisquick for the crust. This can be sliced and enjoyed as finger food or could be dressed up with a chocolate sauce and garnished with mint for a more elegant dessert. This recipe is for two pies that would serve six or eight each.
1 pint sliced strawberries
2 cups + 1 Tablespoon all purpose flour
1 1/4 cup kefir (divided 3/4 cup and 1/2 cup)- buttermilk could be substituted
2/3 cup sugar
6 Tablespoons melted butter
4 tablespoons butter
1/2 teaspoon vanilla extract
freshly grated nutmeg – a pinch
a few shakes of cinnamon powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Prepare the custard. Beat 3 of the eggs. Add 3/4 cup kefir , the sugar, melted butter, cinnamon, nutmeg, 1 tablespoon flour, and vanilla. Mix well and refrigerate. Preheat oven to 400 F. Prepare the crusts. Cut butter into 2 cups flour, salt, powder, and soda. When it is combined into fine crumbs add remaining egg and kefir. Mix until just combined. Divide in two and roll out on a floured surface into crusts for 9 inch pie pans. Place crusts in pans, spoon 1/2 of custard into each. Top with sliced berries. Bake about 25 minutes.