Strawberry Pie


Strawberry season is still upon us and I’ve heard many folks thinking out loud about what to do with all their strawberries! How many more jars of strawberry jam can their pantry hold? As a awesome* fantastic alternative, make this pie because, A.) you’ll use three pounds of strawberries, B.) it won’t take up much room because it’ll be be gone in a flash and C.) two words: strawberry pie. yum! (okay, that was three). Make it for Father’s Day, Memorial Day, July 4th…so many summer holidays to make this pie for!

*per a discovery by James, I use these words too often on my blog!

Source: Cooking Illustrated
1 pie crust from Whole Foods (or make your own pre-baked pie shell)
4 pints (3 lbs.) strawberries, rinsed, dried and hulled
3/4 cup sugar
2 T. cornstarch
1 1/2 tsp. Sure-Jell (I found this near the sandwich bags and empty jars at the grocery store since it’s often used in canning)
generous pinch of salt
1 T. lemon juice
1 cup heavy cream
1 T. sugar or cinnamon

Preheat oven to 425
1. Pre-bake pie shell whether it’s homemade or storebought. After dough has been placed in the pie plate, line it with foil. Fill with pie weights. Place in freezer for 15 mins. Remove from freezer and bake with foil and weights for 15 minutes. Remove foil and pie weights and bake for another 5-12 minutes, or until the crust is golden brown and crisp. Let it cool to room temperature. (At this point you can turn the oven off)
2. Select 1 1/2 cups of strawberries that are misshapen, underripe or otherwise “unattractive.” Place in food processor and process until they become a smooth puree, 20-30 seconds.
3. Whisk sugar, cornstarch, sure-jell and salt in medium sauce pan. Add berry puree and cook over medium-high heat, stirring constantly with rubber-proof spatula, and bring to a full boil. Boil scraping sides and bottom to prevent scorching, for 2 minute sto ensure cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then wil darken and thicken with more cooking).
4. Transfer to a large bowl and let cool. Stir occasionally to let heat release.
5. Pick over remaining berries and measure about 2 pounds. Halve only the extra-large ones. Add berries to large bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Transfer berrie into pie shell, piling into a mound.
6. Refrigerate for at least two hours and serve within 5 hours of chilling.
7. For whipped cream: using an electric hand-mixer, mix heavy cream with 1 T. of sugar or 1-2 tsp. of cinnamon. Add dollop of whipped cream on top of pie.


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