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TIME TO READ: 1m 45s

Colder weather calls for warm, comforting deserts and this one featured in Jennifer McHenry’s book 5 Ingredient Baking will do the trick. 

Tart flavours and a warm gooey center, these Strawberry and Cranberry Pot Pies are ideal for backyard campouts, or while snuggling beside the fire. And they’re easy to bake too!

What you’ll need

For the crust

  • ½ cup cold unsalted butter, cut into cubes
  • 115g plain cream cheese, softened
  • 1 ¼ cups all-purpose flour
  • 1 tsp granulated sugar
  • ¼ tsp salt

For the filling

  • 450g strawberries, leaves removed
  • 280g cranberries
  • 6 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • ½ tsp ground cardamom (or cinnamon)
  • 1 large egg
  • Sugar to dust, optional

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What you’ll need to do

In a food processor, add butter, cream cheese, flour, granulated sugar, and salt. Pulse for about a minute until dough forms. Remove and roll the dough into a ball. Flatten it into a disk about 2.5 cm thick. Wrap up dough in plastic wrap and put it in the fridge for about 30 minutes.

While that’s chilling make the filling. In a blender or food processor put a third of the strawberries, and a quarter of the cranberries.  Add the sugar, cornstarch, cardamon, and vanilla and blend until you get a puree.  Transfer to a large bowl.

Cut the remaining strawberries into quarters and add them into the puree with the rest of the cranberries. Give it a good mix until combined.

Preheat your oven to 190 degrees.

Butter four 4oz ramekins like pictured. Divide the puree mixture among the ramekins.

Roll out the chilled pastry dough into a circle on a lightly floured surface, aiming for about half a centimeter thick. Using a round cutter, make four rounds and place on top of each ramekin making a lid.

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In a small bowl, lightly beat the egg and brush each crust. If desired, sprinkle each pie with a little bit of sugar (about 1/4 tsp each). Place ramekins on a baking sheet to catch any spills and bake for 25 to 30 minutes or until crust is golden brown.

Serve as is or make it a little more decadent with a scoop of vanilla bean ice cream.

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Recipe: 5 Ingredient Baking by Jennifer McHenry
Adapted and Photos by: Gabriel Cabrera for Urban Outfitters

 

 

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