If you’ve never had fresh strawberry pie – you are really missing out. It is just about as all American as apple pie. My family gets together every year on the 4th of July – and I hope to make this pie as part of that tradition. You have to make this with fresh, local strawberries for the best result – but you could use California ones in a pinch. This pie went so quickly I was lucky I even got to try a piece of it. Enjoy – I promise you will not be disappointed!
- 3-4 pints (about 2 1/2 to 3 lbs.) fresh strawberries, gently rinsed and dried, hulled
- 3/4 cup sugar
- 2 Tbsp. cornstarch
- 1 1/2 tsp. Sure-Jell for low-sugar recipes (pink box)
- pinch table salt
- 1 Tbsp. freshly squeezed lemon juice
- 1 baked 9-inch pie shell (I use the recipe in this post)
- whipped cream (homemade or store-bought)
1. To make the filling, select 6 oz. misshapen, under-ripe or otherwise unattractive berries, halving those that are large; you should have about 1 1 1/2 cups. In the food processor, process the berries to a smooth puree, about 30 seconds. You should have about 3/4 cup of the puree.
2. In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt; whisk to combine. Stir in the strawberry puree. Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil. Boil for 2 minutes, scraping the bottom and sides of the pan constantly. Transfer to a large bowl and stir in the lemon juice. Let cool to room temperature.
3. Meanwhile, pick over the remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries. Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated.
4. When getting ready to serve, scoop the berries into the pie shell, piling into a mound. If any cut sides face up on the top, turn them face down. Refrigerate the pie until chilled, about 2 hours. Serve within 5 hours of chilling. Serve with whipped cream.
Source: Cooks Illustrated, May/June 2011