Fresh Strawberry Pie
The best gift of summer - fresh strawberries - encased in a flaky crust then topped with the berry’s tastiest companion, sweetened cream!
Fresh Strawberry Pie
2 1/2 - 3 pounds fresh strawberries
3/4 - 1 cup sugar, depending on the sweetness of the berries
1/3 cup cornstarch
3 tablespoons water
1 teaspoon fresh lemon juice
1 prebaked pie crust (for recipe go to: https://www.persnicketypanhandler.com/blog/bleuberrt-streusel-pie? rq=Pie%20Crusr) or use a frozen prepared pie crust and bake according to package directions.
1 1/2 cups heavy or whipping cream
1/3 cup sugar
-Wash berries, remove the stems and cut in half, lengthwise, Set aside
-Place 2 cups of the berries in the food processor with the sugar and cornstarch. Puree until smooth. Pour puree into a medium saucepan then place over medium-high heat. Heat the puree, stirring constantly, until it comes to a boil and thickens to the consistency of a thick syrup. Remove from the heat.
-Place the puree into a wide glass or plastic bowl and cool, stirring occasionally, at least 30 minutes. To cool the puree faster, place the bowl into a larger bowl filled halfway with ice and a bit of water. Stir occasionally until mixture is cool.
-Stir the lemon juice into the puree, then add the berries and stir all together until berries are well coated. Add just a touch of red food coloring to perk up the color, if desired.
-Spoon the berry mixture into the cooled pie shell and smooth out so the filling reaches the edges. Chill in the refrigerator for at least 2 hours.
-Meanwhile, place the cream into a mixer and mix on high speed until soft peaks begin to form. Add the sugar to the cream as the machine is running, a little bit at a time. Continue beating just until the cream comes to stiff peaks, but before it becomes grainy.
-Remove the pie from the fridge and either with a piping bag or a spatula spread or mound the cream over the top of the pie in a decorative fashion. Chill until ready to serve. Makes 8 servings.
Strawberries - summer jewels!
Make puree of fresh berries, sugar and cornstarch. Let cool completely.
Pierce pie crust dough with a fork, then bake until golden. Allow to cool completely.
Pile ‘em high for tall, thick pie pieces of the freshest taste of summer!
Then to “guild” the berry, mound or pipe sweetened whipped cream on top or around the edges.
Chill the pie for several hours before serving then garnish with sweetened whipped cream.
Close up and personal, it’s even better! You just can’t make a fresher, more delicious summer dessert!
For a patriotic twist - Strawberry Pie for the 4th!
PERSNICKETY NOTES:
**Fresh strawberry pie is best served the day it is prepared as it becomes weepy if refrigerated overnight.
**You can make your own pie crust, or purchase frozen crust from your grocery freezer department. Either will work well, but if you have the time and confidence, homemade crust gives you a better result.
**The pie is beautiful with lots of the fresh berries showing. To achieve this, leave the center of the pie visible (piping or mounding the cream around the edges) and arrange the berries on the top in a decorative manner, with the cut edges, face down.
**Fresh Strawberry Pie is a great dessert for the 4th off July. And if you want all the appropriate colors, (red, white and blue) add a handful of fresh blueberries in the middle!
