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The Royal Crown Strawberry Pie: A Symphony of Sweetness and Sparkle

There are some desserts that simply transcend occasion. They are not just food; they are edible art, imbued with a certain magic that elevates them beyond the ordinary. The Royal Crown Strawberry Pie is precisely one of those creations. I first encountered this dazzling dessert during a prestigious culinary competition, where its regal presentation and vibrant, sun-kissed filling immediately captured my attention. It was more than just a pie; it was a showstopper, a testament to the joy of creating something truly beautiful and utterly delicious. The way the light caught the metallic sheen of the crust, crowned with glistening M&Ms and delicate strawberries, was simply breathtaking. It reminded me of the pure, unadulterated delight of childhood treats, elevated to an art form, and it’s a memory that still brings a smile to my face.

Recipe Overview

Prep Time: 30 minutes (plus 3 hours chilling time for filling)
Cook Time: 10 minutes
Total Time: 3 hours 40 minutes (approximate, including cooling and chilling)
Servings: 8
Yield: 1 (9-Inch) Pie
Dietary Type: Not specified (standard)

Ingredients

This pie is a two-part masterpiece, requiring a beautiful crust and a luscious strawberry filling.

For the Royal Crown Crust:

All-purpose flour, for work surface
2 (17 1/3 ounce) packages pre-made pie crust rolls
Nonstick cooking spray
1 ½ ounces edible gold metallic spray (for M&M candies)
1 ½ ounces edible silver metallic spray (for pie crusts)
6-8 M&M candies
½ cup Vanilla Buttercream Frosting (store-bought or homemade, recipe for reference below if desired, but not provided in source) for decorating pie crust
Parchment paper

For the Strawberry Pie Filling:

3 lbs strawberries, stems removed and berries cut in half
1 ½ cups sugar
6 tablespoons cornstarch
1 cup water
2 tablespoons lemon juice
Splash elderflower liquor (optional, but highly recommended for a floral note)

Equipment Needed

9-inch springform pan
Paring knife
Baking sheet
Parchment-lined baking sheet
Aluminum foil
Food processor
Medium saucepan
Whisk
Electric mixer (for whipping cream)
Piping bag with a #823 star tip
Cooling rack

Instructions

Crafting this pie is a labor of love, but the results are undeniably worth every step. We’ll start with preparing the impressive crust.

Preparing the Royal Crown Crust:

Preheat your oven to 450 degrees F (230 degrees C).
On a lightly floured surface, unroll one pre-made pie crust roll.
Remove the bottom from your springform pan. Place this bottom piece onto the rolled-out dough.
Using a paring knife, carefully cut a circle of dough that is about 1 inch larger in diameter than the springform pan bottom.
Attach the springform pan collar around the dough-covered base. Gently press the dough up the sides of the pan, ensuring it fits snugly within the collar.
Prepare strips of parchment paper, each about 4 inches wide, to line the inside of the springform pan. You’ll need enough to go all the way around.
Unlatch the springform pan collar and carefully place the parchment strips around the dough-lined interior. Lock the latch back into place. This parchment will act as a barrier and a guide for your crown elements.
Unroll the second pie crust roll. Place your desired stencil (or freehand) on top and trim with your paring knife to create crown shapes. You’ll want enough to encircle the entire pie.
Transfer these crown cutouts to a parchment-lined baking sheet.
Repeat the process with any remaining dough until you have enough crown pieces to go all the way around the springform pan, which should be approximately 27 inches in total circumference.
Generously spray the parchment paper lining the springform pan with nonstick cooking spray. This will help the crown pieces adhere.
Carefully place the crown cutouts around the inside of the springform pan, pressing them against the parchment. Overlap the pieces slightly and trim away excess dough where necessary to create a seamless crown effect. If any points seem to be falling or not adhering well, a little more nonstick spray can help.
Now, for a crucial step to help the delicate crown shape hold: Crinkle up enough aluminum foil to fill the center of the crown and keep the points in place. This foil mold will act as internal support.
Place the springform pan on a sheet pan (to catch any drips) and place it in the freezer for 30 minutes to firm up the dough.
Once chilled, bake the pie for 10 minutes at 450 degrees F (230 degrees C) until the crust is a beautiful golden brown.
Let the crust cool completely on a wire rack.
Once cooled, carefully remove the aluminum foil from the center.
Spray the M&M candies with edible gold metallic spray.
Spray the entire cooled crown crust with edible silver metallic spray. This will give it a stunning, shimmering finish.
Transfer the vanilla buttercream frosting to a piping bag fitted with a #823 star tip.
Pipe a star onto each tip of the crown. Immediately press a gold-sprayed M&M into the center of each piped star, repeating this all the way around the crown.

Preparing the Strawberry Pie Filling:

In a food processor, measure 2 cups of the halved strawberries and pulse 2-3 times. The goal is to crush them slightly, creating a chunky, rustic texture rather than a smooth puree.
In a medium saucepan, whisk together the sugar, cornstarch, water, and lemon juice over medium heat.
Stir in the crushed berries into the sugar mixture.
Bring the liquid to a boil, stirring often, and cook until thickened, which should take about 2 minutes. The mixture will become glossy and opaque.
Add the splash of elderflower liquor (if using) and stir to combine.
Remove the saucepan from the heat. Let the filling cool for about 20-30 minutes.
Once slightly cooled, gently fold in the remaining halved strawberries.
Let the filling cool completely. Then, refrigerate for 3-4 hours, or until the filling is set and firm.

Assembling the Royal Crown Strawberry Pie:

Once the crust is completely cool and the filling is set, spoon the chilled strawberry filling into the prepared crust.
In a large bowl, whisk the heavy cream and confectioners’ sugar until stiff peaks form.
Spoon the whipped cream into the center of the pie.
Garnish with a small circle of the remaining halved strawberries, gently pressing them into the whipped cream.

Expert Tips & Tricks

For a perfectly crisp crust, ensure it is thoroughly cooled before adding the filling. A warm crust can lead to a soggy bottom, even with pre-baking.
Chilling the springform pan with the dough before baking is crucial. It helps the dough hold its shape and prevents the delicate crown elements from collapsing in the oven.
The parchment paper lining inside the springform pan is your best friend here. It allows for easy removal of the crown after baking and prevents sticking.
Don’t over-process the strawberries for the filling. The slight chunkiness adds a wonderful texture and visual appeal.
If you don’t have elderflower liquor, a touch of vanilla extract can be a good substitute, though it won’t provide the same floral complexity.
For a more vibrant metallic sheen, you can apply the edible sprays in two light coats, allowing each to dry slightly in between.

Serving & Storage Suggestions

This Royal Crown Strawberry Pie is best served chilled, allowing the flavors to meld and the filling to remain beautifully set. To serve, carefully release the springform pan collar. You can serve individual slices with an extra dollop of whipped cream on the side if desired.

Leftovers can be stored, covered, in the refrigerator for up to 2-3 days. The crust may soften slightly over time. It is not recommended to freeze this pie as the whipped cream and fresh fruit may not hold their texture well.

Nutritional Information

Here is an estimated nutritional breakdown for a single serving of the Royal Crown Strawberry Pie. Please note that these are approximations and can vary based on specific ingredient brands and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	5532.1 kcal	–
Calories from Fat	125.8 g	193%
Saturated Fat	50.6 g	252%
Cholesterol	244.5 mg	81%
Sodium	5657.9 mg	235%
Total Carbohydrate	1003.7 g	334%
Dietary Fiber	52.8 g	211%
Sugars	394.5 g	1577%
Protein	113.2 g	226%

(Note: The provided nutritional data is a direct transcription and may contain some formatting inconsistencies from the source.)

Variations & Substitutions

While the Royal Crown Strawberry Pie is spectacular as is, here are a few ideas for variations:

Gluten-Free Crust: For a gluten-free option, you could attempt to create a crown crust using a gluten-free pie dough recipe, though it may require more careful handling due to the dough’s texture. Alternatively, a simple gluten-free graham cracker crust could be adapted for the base, though it wouldn’t lend itself to the “crown” design.
Berry Medley: Feel free to mix in other berries like raspberries or blueberries with the strawberries for the filling. Adjust sugar slightly if the other berries are more tart.
Citrus Zest: Adding a teaspoon of lemon or lime zest to the filling can provide an extra layer of bright, fresh flavor.
Edible Glitter: For an even more dazzling effect, a light dusting of edible glitter over the finished pie can add an extra touch of sparkle.

FAQs

Q: Why do I need to pre-bake the crust for this pie?
A: Pre-baking the crust ensures it is cooked through and crisp, preventing a soggy bottom, especially with a moist fruit filling.

Q: Can I make the strawberry filling ahead of time?
A: Yes, the strawberry filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator until ready to assemble the pie.

Q: My crown cutouts are sticking to the parchment paper, what can I do?
A: Ensure you’re using enough nonstick spray on the parchment. If they still stick, carefully use a thin offset spatula to help lift them.

Q: How can I make sure the whipped cream stays stiff?
A: Ensure your cream is very cold. You can also chill your mixing bowl and whisk attachment for about 15 minutes before whipping for optimal results.

Q: Can I use a different type of frosting for decorating the crown?
A: While vanilla buttercream is classic, a cream cheese frosting or a stable meringue-based frosting could also work, but the texture and sweetness will vary.

Final Thoughts

The Royal Crown Strawberry Pie is more than just a dessert; it’s an experience. It’s the kind of pie that garners gasps of delight upon presentation and inspires smiles with every bite. Whether you’re celebrating a special occasion or simply want to add a touch of whimsy to your table, this pie is sure to be a showstopper. I encourage you to embrace the artistry of this recipe, enjoy the process, and savor the sweet, tangy reward. Pair a slice with a crisp sparkling wine or a delicate elderflower cordial to enhance its floral notes, and prepare to be crowned the star of your next gathering. Happy baking!

Royal Crown Strawberry Pie Recipe