Fresh Strawberry Pie

Ingredients

3 pounds strawberries, hulled (9 cups)
3⁄4 cup (5-1⁄4 ounces) sugar
2 tablespoons cornstarch
1-1⁄2 teaspoons Sure-Jell for low-sugar recipes
Pinch salt
1 tablespoon lemon juice
1 recipe CLASSIC SINGLE-CRUST PIE DOUGH dough, fully baked and cooled

Instructions

Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1-1⁄2 cups. Process berries in food processor to smooth puree, 20 to 30 seconds, scraping down bowl as needed (you should have about 3⁄4 cup puree).
Whisk sugar, cornstarch, Sure-Jell, and salt together in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly, and bring to boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer glaze to large bowl and stir in lemon juice; let cool to room temperature.
Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into cooled prebaked pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until filling is chilled and has set, about 2 hours. Serve within 5 hours of chilling.

Fresh Strawberry Pie

Ingredients

Instructions

Tags

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