STRAWBERRY PIE

By á-32773

Ingredients

• Whipping Cream:
• 4 pints (about 3 lbs) fresh strewberries, gently rinsed and drained, hulled
• 3/4 cup sugar
• 2 Tbs cornstarch
• 1 1/2 tsp Sure-Jell for low-sugar recipes
• Generous pinch table salt
• 1 Tbs juice from 1 lemon
• 1 baked pie shell
• 1 cup cold heavy cream
• 1 Tbs sugar

Details

Servings 8
Adapted from americatestkitchen.com

Preparation

Step 1

FOR THE FILLING:

1. Select 6 ounces misshaped, underripe or otherwise unattractive berries, halving those that are large; you should have about 1 1/2 cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about 3/4 cup puree.

2. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan, Stir in berry puree, making sure to scrape corners of pan. Cook oven medium-high heat, stirring constantly with heatproof spatula, and bring to full boil. Boil, scraping bottom and sides to prevent scorcing, for two minutes to ensure that the cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cook to room temperature.

3. Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; half only extra-large berries. Add berreis to a bowl with glaze and fold gently with rubbe spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut side face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pil until chilled, about 2 hours. Serve within 5 hours of chilling. (

The pie is at its best after two to three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good.