I’ve been in a bit of a culinary rut, and I’m the first to admit it. Making dinner and such has been more like a chore than something I’ve been looking forward to. I blame work and not enough “me time,” but after sleeping in for the past few days and catching up on getting the house back to “base beauty zero,” and an excellent batch of blueberry muffins I’m feeling more like myself.
So we tackled pie the other day with the local strawberries I picked. I have a go-to strawberry pie recipe, but one of the key ingredients in it is soda, and since JGL and I have both
attempted to sworn the stuff off, it seemed silly to use it in a recipe. So naturally we whipped out the Epicurious app, and I was delighted to find a soda-free strawberry icebox pie. It has very few ingredients (a plus!) and honestly set up better than my old pie. Bonus? I got to use some of the botched whole wheat pie crust I had frozen for a rainy day back in December (that I “neglected” to blog about). Let’s just say it was a first attempt at using whole wheat pastry flour AND the first time trying to use a food processor to blend–end result was a delicious pressed crust, but one that wouldn’t roll to save my life.
But it’s perfect for this pie, and this pie is perfect for this time of year–sweet, fresh, and full of strawberry flavor.