strawberry margarita love pie!

A month or so ago I bought an electric mini-pie maker but got so busy with work that I never had a chance to really try it out.

But TODAY… I’m gonna be a pie making fool.

First pie of the day was aptly named by the singer because it tastes like love… dipped into strawberry margaritas (lol).

What you’ll need:

for the dough
1 1/4 cup – All Purpose Flour
1 tbsp – Sugar
1/4 cup – Unsalted Butter (cut into cubes)
3 tsp – Margarine (or Vegetable Shortening)
3-5 tbsp – (very cold) Water

filling
(1) Lemon
(12) Strawberries
3 tbsp – Sugar
Pinch of Salt
1 tbsp – flour

+ Frozen puff pastry (should defrost approx. 40 min before use)
+ Nutella (optional)
+ Electric Mini-pie Maker (I’m sure this recipe will work fine as a regular sized pie… but not sure what the conversions would be. The dough recipe makes (1) 9-9 1/2 in round… so if you wanted to cover the pie you’d have to make two batches.)

Start by making your dough. Combine the flour, sugar and salt into a bowl and mix together. Then using two knives, a standing mixer or hand mixer add in the margarine and butter. Once it’s properly mixed in, it’ll look a bit like cornmeal. Slowly add in the water until the dough roughly comes together (I’ve found that I need 3-5 tbsp’s of water… sometimes 7). Turn the dough onto a floured surface and work it into a 5″ disc. Plastic wrap the yumminess and chill in the fridge for at least 2 hours. Side Note: Yes, the 2 hours are necessary. I’ve been impatient and just rolled out the dough right away and after it crumbles and breaks as you’re trying to roll it out or place it in the pan… you’ll cry and wish you just waited those two hours. I made my dough the night before so I wouldn’t have a chance of getting impatient.

For the filling, begin washing and patting dry your strawberries then cutting and removing the stem. If you’re making the mini-pies I’d suggest cutting the larger strawberries into 6 parts.

Put the cut strawberries into a bowl and add about a tsp of lemon zest, and using the same lemon squeeze the juice—about 2 tbsp—into the bowl (make sure you don’t get any seeds).

Add your sugar and toss all together.

Turn on your pie-maker or over to preheat then roll out your pastry dough. Cut out 4 small rounds for the tops of your pies, flour and set a side. Pull your pie dough out of the fridge and start to roll it out on a floured surface. You’ll want it at a thickness of about 1/8 of an inch. Cut out large rounds for the bottom of your pie.

Immediately begin placing them into your pie maker (if your dough begins getting too soft, it will crumble while cooking… put it back in the fridge for at least 10 minutes before rolling it again on a floured surface) and put a bit of filling into each pie. Don’t worry about putting too much… trust me.

Cover with the puff pastry, close your pie maker and let “bake” for about 9 minutes.

Once fully cooked, remove from the pie maker, plate and serve warm or at room temperature. Garnish with nutella for that extra bit of sweet.

Happy pie eating!

recipe adapted from: mini pies by abigail johnson dodge

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