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The iconic Cindy Crawford has dazzled us since the 1980s, not just on catwalks for luxury designers like Chanel and Valentino, but also through memorable Pepsi and Revlon ads that cemented her fame. Beyond modeling, Crawford has expanded her brand to include collaborations with furniture outlets Rooms to Go and Raymour & Flanigan, showcasing her diverse talents.
Recently, it’s Cindy’s delectable Strawberry Pie that’s capturing attention. Renowned for its simplicity, this pie has become the talk of the town for summer dessert seekers. Intrigued by its popularity, I embarked on a culinary adventure to recreate Cindy’s famous recipe.
Discover the recipe: Cindy Crawford’s Strawberry Pie
Courtesy of Jessica Wrubel
What You’ll Need for Cindy Crawford’s Strawberry Pie
For this delightful pie, you’ll require flour, salt, vegetable oil, and milk to craft the crust, although a store-bought crust can be a timesaver. The filling calls for sugar, flour, nutmeg, cinnamon, strawberries, butter, and milk.
Related: Enjoy a Taste of Summer with Fresh Strawberry Scones
Creating Cindy Crawford’s Strawberry Pie
Begin by setting your oven to 400 degrees. Mix the flour and salt, then separately measure the milk and oil but don’t mix them just yet. Add these liquids to the flour mix and blend. Separate the dough in two, one part slightly larger, and roll out the base crust on parchment paper, placing it in a greased pie pan.
For the filling, blend sugar, flour, nutleg, and cinnamon. Coat the strawberries by adding them to the mix. Evenly spread this mixture on the crust, add bits of butter, and cover with the second dough portion, sealing the edges. Slit the top for steam release, brush with milk, and sprinkle on extra sugar. Bake until golden and bubbly, approximately 50 minutes, and allow to cool for one hour before savoring.
Related: Spring Just Got Sweeter with T.J. Maxx’s Elegant Strawberry Glasses
Courtesy of Jessica Wrubel
My Take on Cindy Crawford’s Strawberry Pie
Originally featured in Saveur magazine, this is Cindy Crawford’s own recipe, a rustic staple in her home in Malibu. I, on the other hand, tested this recipe in a more urban ambiance, substituting ocean waves with city buzz.
The dessert proved to be a straightforward yet delightful treat. The crust, made uniquely with vegetable oil, formed perfectly after some fine-tuning. The pie realized all my expectations: a sweet, spicy filling, a flaky crust with a crunchy sugary touch, yet the filing was fluid. If making again, I’d perhaps thicken the filling with a starch addition.
Courtesy of Jessica Wrubel
Pro Tips for Crafting Cindy Crawford’s Strawberry Pie
- Guard your pie crust. Prevent over-browning with foil or a pie crust shield.
- Strawberry prep shortcut. Utilize a straw to hull strawberries with ease.
- Enhance with toppings. Though not specified by Cindy Crawford, ice cream or whipped cream makes for an indulgent treat.
- Mix it up. Consider a strawberry-rhubarb blend by substituting half the strawberries with the tangy vegetable.
Next Up: 25 Irresistible Spring Desserts Featuring Strawberries, Lemons & Pineapple
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Frequently Asked Questions (FAQs)
Can I use a store-bought crust for Cindy Crawford’s Strawberry Pie?
Yes, a pre-made crust is a convenient substitute if you’re short on time or prefer to skip making the crust from scratch.
Do I have to use vegetable oil in the pie crust recipe?
While Cindy Crawford’s recipe calls for vegetable oil, if you have experience making pie crusts with butter and prefer that method, it can usually be substituted in similar proportions.
What can I do if my pie filling is too runny?
If you encounter a runny pie filling, incorporating a thickening agent like cornstarch or tapioca with the sugar and flour mixture can help achieve a more set consistency.
Is this strawberry pie suitable for serving at outdoor events?
Cindy Crawford’s Strawberry Pie is perfect for summer gatherings. Just allow it to cool and set before transportation, and keep it shaded or refrigerated until serving time.
