Fresh Strawberry Pie
Fresh Strawberry Pie
This pies doesn't use the standard strawberry pie glaze you make your own and it is awesome.
Servings 1
Ingredients
- 4 pints about 3 pounds fresh strawberries, washed
- 1 cup sugar
- 2 tbsp cornstarch
- 2 tsp Sure-Jell for low-sugar recipes
- 1/2 tsp Salt
- 1 Tbsp lemon juice
- 1 baked pie shell
- Whipped cream topping
Instructions
- Sort your strawberries, any that are less than perfect should be separated out. You will need to end up with 6 ounces (1 1/2 cup) of strawberries in the less than perfect pile.
- Process your imperfect strawberries in the food processor until they are a smooth puree. You should end up with around 3/4 cup puree.
- Whisk sugar, cornstarch, Sure-Jell, and salt in a medium saucepan.
- Stir in berry puree, making sure to scrape the corners of the pan.
- Cook over medium to high heat, stirring constantly and bring to a full boil. Boil while scrapping the bottom and sides vigorously for 2 minutes.
- Transfer to a large boil and in lemon juice.
- Let cool to room temperature.
- While waiting pick over remaining berries, cut biggest berries in half and select 2 pounds of your best berries.
- Add berries to cool jell and gently fold to coat berries with glaze.
- Scoop the coated berries into the ready pie crust. Arrange with cut sides down and a bit mounded in the middle.
- Refrigerate pie until chilled, about 2 hours.
- Pie should be served within 5 hours of being made to keep it from turning into mush.
- Added whipped cream as you serve!
