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Strawberry satin pie recipe (1964)

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Strawberry satin pie recipe (1964)

Strawberry satin pie recipe (1964)

Strawberry Satin Pie recipe

Turn out a truly terrific pie with those first strawberries of the season. Start with a layer of toasted almonds in a tender pie shell. Add the creamiest vanilla filling you’ve ever tasted, and top with plump strawberries. Finish off with a shiny red glaze and a fluff of whipped cream. One look, one delicious bite — you’ll forget all about mere strawberries and cream. This pie is a dazzler!

Instructions

1 baked 9-inch crust (see recipe below)
1/2 cup sliced almonds, toasted
Creamy Satin Filling (see recipe below)
3 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
Few drops red food coloring
Whipped cream

Directions

Cover bottom of cooled baked crust with almonds. Fill with chilled Creamy Satin Filling (see top photograph, left). Slice 2-1/2 cups of the strawberries in half, reserving a few perfect whole berries for center; arrange berries atop filling (see second photo, left).

For strawberry glaze: Crush remaining 1/2 cup strawberries; add the water and cook 2 minutes; sieve. Mix the sugar and cornstarch; gradually stir in berry juice. Cook and stir till thick and clear. Tint red with a few drops food coloring. Cool slightly; spoon over strawberries (see bottom picture, left). Refrigerate till serving time. Top with whipped cream.

ALSO TRY: Two splendid layered strawberry angel food cake recipes (1995)


 

Creamy satin filling for this strawberry pie

1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 slightly beaten egg
1/2 cup whipping cream, whipped
1 teaspoon vanilla

Combine sugar, cornstarch, flour, and salt. Gradually stir in milk. Bring to boiling, stirring constantly. Lower heat; cook and stir till thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to a boil, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla.

Pie crust recipe

Make pastry from 1-1/2 cups sifted all-purpose flour, 1/2 teaspoon salt, 1/2 cup shortening, and 4 to 5 tablespoons cold water. Roll to 1/8 inch; fit loosely into 9-inch pie plate. Trim 1 inch beyond edge; fold under and crimp high. Prick bottom and sides well with fork. Bake in 450 degree F oven 10 to 12 minutes.

MORE  Thanksgiving desserts with fifties flair: Pumpkin pie, pumpkin chiffon & orange-pumpkin chiffon pie

MORE: Spring pink desserts: Strawberry torte recipe (1962)

Strawberry satin pie recipe (1964)

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2 Responses

  1. I am so thankful to locate this beautiful,delicious pie recipe .had the magazine for many years then was misplaced and gone ( horrors) you must have known that Many loved this pie ,I thank you for being there for people like me .if you have a copy I would gladly buy that issue from you.sincerely pjlarkin

  2. So happy to find this recipe! My Mom first made it for our family when it was featured in the magazine and it became an annual tradition we all begged for! Today I am making it with fresh raspberries from my garden, but it will still bring back great memories of my loving Mom spending hours in the kitchen to make this for us. Thank you for preserving the original recipe and sharing it here. The original clipping is still in Mom’s recipe box, but I was out of town today and hoped to find it online . . . and was thrilled!

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