No dessert says Fourth of July like a slice of pie! And because it’s strawberry season, we invited blogger Holley Jolley of HomeWithHollyJ.Com to forestall through to share her special recipe and a pie crust hack!
“This recipe made my husband’s grandma, Grandma Jolley, famous! It’s anybody inside the family’s favorite recipe, and the recollections we’ve made ingesting this pie through the years are priceless. Just the final weekend at our family reunion, we all shared stories about this pie.
This is the nicest strawberry pie you will ever have! It has a cream cheese layer with a secret aspect that places this pie over the top. The mystery factor is almond extract!
You could make your personal pie crust (grandma’s recipe is on my weblog right here), or you may make it easy (which I do loads) and buy frozen pie crusts geared up to bake.
Once you have baked your pie crusts and cooled, make your cream cheese combination: cream cheese, almond extract, a touch of sugar, and milk. I mix mine in my kitchen aid mixer. One tip for the recipe is to take your cream cheese out of the refrigerator an hour or so before you blend it so it is soft. Whip all of it together till everything is mixed properly and there aren’t any lumps.
I usually upload greater almond extract, too, but you could do it to your taste.
Then, slice the strawberries up and blend in the strawberry glaze. After the pie crusts have cooled, you put the cream cheese combination inside the bottom, placing the glazed strawberries on the pinnacle of the cream cheese combination. Pop it inside the refrigerator for an hour or two, or you could immediately consume it!”
And that is how you keep your pie crust from falling as it bakes:
If you operate pie weights or dry beans (I use navy beans), lay some parchment paper and the beans or importance on a pinnacle, keeping the pie crust nearby. Otherwise, the partitions will fall!”
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