- 9
- 20 mins
- 200 mins
Ingredients
- 1/2 cup unsalted butter
- 1 1/3 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons granulated sugar
- heaping 1/4 teaspoon salt
- 1 tablespoon confectioners' sugar
- two 1-pound cartons fresh strawberries, about 2 quarts, about 8 cups
- 2/3 cup sugar
- 6 tablespoons Pie Filling Enhancer OR 3 tablespoons cornstarch
- 1 tablespoon water
- 2 tablespoons lemon, lime, or orange juice
- 1/8 teaspoon salt
- 1/2 cup unsalted butter
- 1 1/3 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons granulated sugar
- heaping 1/4 teaspoon salt
- 1 tablespoon confectioners' sugar
- two 1-pound cartons fresh strawberries, about 2 quarts, about 8 cups
- 2/3 cup sugar
- 6 tablespoons Pie Filling Enhancer OR 3 tablespoons cornstarch
- 1 tablespoon water
- 2 tablespoons lemon, lime, or orange juice
- 1/8 teaspoon salt
Preparation
Step 1
Place the 1/2 cup butter in a microwave-safe 9" pie pan; stoneware or glass both work well. Heat in the microwave till the butter melts.
Whisk together the flour, sugars, and salt. Dump the dry ingredients atop the melted butter, and stir till no dry spots show.
Using your fingers, press the dough over the bottom and up the sides of the pan, making a crimped edge, if desired.
Microwave the crust for 2 minutes. It should feel hot. Microwave for an additional 30 seconds to 1 minute; this should "set" the crust. You may notice some faint bulges around the edge. You also may see the edges start to slide down towards the bottom of the pan a bit; simply push them back up.
Wash and hull all the berries, and cut them into 1/2" to 3/4" pieces. For medium-to-large berries, you'll be cutting each one into about 8 pieces. Set aside 3/4 of the berries. Place the remaining berries (about 1 1/2 cups chopped berries) in a saucepan, and crush a bit using a potato masher or a big spoon.
Combine the crushed berries with the sugar, Pie Filling Enhancer or cornstarch, and water. Cook over medium heat till the mixture starts to thicken. Remove from the heat, and stir in the juice.
Stir the cooked berry mixture into the uncooked berries.
Spread the filling over the prepared crust. Serve the pie warm; or chill for a few hours before serving, to set the filling.
Top with whipped cream, if desired.
Yield: 9" pie, about 8 to 10 servings.