It was the first I've worked in hospitality PR and I was hooked. Since my internship has ended I have taken up baking, daily if I could. I have been a vegetarian for over 5 years so baking is much easier. Almost every dessert is sans meat so when I make a dish people don't roll their eyes when I tell them it's "vegetarian" or "gluten-free." My grandmother (who my blog & I am named after) is our small-town baker. Every birthday, anniversary, church event, etc. my grandmother is called to make pies or a cake. I have gotten most of my natural proclivity to baking from her and it only makes sense to share my first post with her recipe: Strawberry Shortcake.
The recipe for the dough is one of her only baking secrets so I actually won't be sharing the details on this post. This hand rolled and homemade dough is the reason her pies are so popular. And because she will make anyone a pie for free, she has that going for her too.
To make these tarts you have to start with fresh fruit. Not only will they taste better they are also must healthier without all the additives you will get from a supermarket. The prep is simple. Spread out your pie dough (you can use store bought or here is a recipe I plan on trying http://www.crisco.com/Recipes/Details.aspx?recipeID=1242). Using a lot of flour to keep the dough from sticking to your rolling pin is the hidden detail.
Rolling pie dough can be irritating but coating your rolling pin, the dough and the baking sheet with continuous flour will prevent these frustrations. Once your dough is thin, fit a circle around outside of a cupcake tin to form your fruit cup. With a knife cut small strips in the dough for an even bake.
Bake at 375 degrees for 15 minutes or until golden brown. Let cool and serve with your favorite fruit! Our family lets the strawberries sit in a few Tablespoons of granulated sugar for about an hour forming a sweet glaze for the strawberries.
