Recipe Wednesday: Strawberry Pie

Over at her blog, Emma has posted recipes on Wednesday for the past three weeks, this week with an entry on Crispy Sesame Crusted Brussels Sprouts.  Because I also like cooking and am especially proud of my recent success making Strawberry Pie, I thought I’d share the recipe.  It’s from this month’s Cook’s Illustrated.  The picture is mine however.



Fresh Strawberry Pie (Cook’s Illustrated, May/June 2011)
For the filling:
4 pints (about 3 lbs.) fresh strawberries, gently rinsed and dried, hulled*
3/4 cup sugar
2 tbsp. cornstarch
1.5 tsp. Sure-Jell for low-sugar recipes**
Generous pinch table salt
1 tbsp. freshly squeezed lemon juice
1 baked 9-inch pie shell

For the whipped cream:
1 cup cold heavy cream
1 tbsp. sugar

* I only had three pints of strawberries so I used defrosted frozen ones for the puree
**Be sure to use Sure-Jell for low- or no-sugar recipes (pink box).

To make the filling, select 6 oz. misshapen, underripe or otherwise unattractive berries, halving those that are large, about 1½ cups.  In the food processor, process the berries to a smooth puree.  You should have about ¾ cup puree.

In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt.  Whisk to combine.  Stir in the berry puree.  Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil.  Boil for 2 minutes (it seemed to cook faster for me), scraping the bottom and sides of the pan constantly.  It will be foamy at first and then darken. Transfer to a large bowl and stir in the lemon juice.  Let cool to room temperature.

Meanwhile, pick over the remaining berries and choose 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.  Scoop the berries into the pie shell, piling into a mound.  If any cut sides face up on the top, turn them face down.  Remake the mound if need be until you find it attractive.  Refrigerate the pie until chilled, about 2 hours.  Serve within 5 hours of chilling.

Make the whipped cream just before serving.   Cut the pie into wedges and serve with whipped cream.


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