|Oh, my gosh.|
And every spring since, it just ain't spring unless the pie gets sprung, if you know what I mean.
Since that time, I have found a recipe that even surpasses my Mother's pie, may God forgive me for the desecration of her name. If she weren't already eating far more luscious pie with the angels, she might not. (I love you, Mom. You taught me ALMOST everything that I know that's worth knowing.)
A couple of years ago, Cooks Illustrated shared their recipe for strawberry pie, and since it didn't involve jello (which under any circumstance other than strawberry pie is prone to make me shudder), I decided to give their recipe a try. Smart move on my part.
Best strawberry pie I've ever made. Not cloyingly or artificially sweet, because the redness of the glaze comes from NOT jello's artificial flavoring or food coloring, but, surprise, surprise: strawberries. Yum!
The only alteration I made in the recipe was that I used only 2 lbs. of strawberries, instead of the 3 lbs. that the Cooks Illustrated recipe called for, because:
a) when I was at the grocery store I didn't know how much I needed to buy for their recipe, and
b) I'm cheap on time and money, and it's a 1 hour round trip to the grocery store from out here in the Boonies, and I made do just fine with only 2 lbs. of strawberries. If you're making a bigger pie (like a 10") or you like a lot of strawberries, or you have a lot that you'd like to use up, by all means, add in the other pound, like their recipe called for.
So...here's the recipe. I'll give you a link to my pie crust dough, so you can make your own crust.
Springtime Fresh Strawberry Pie
2 lbs. fresh strawberries (3 lbs. if you want a bigger pie), rinsed and hulled
3/4 c. sugar
2 T. cornstarch
1 1/2 t. Sure-Jell for low sugar recipes (pink box)
1 pinch table salt
1 T. fresh lemon juice
1 pre-baked pie crust shell
1 c. cold heavy cream, whipped with
1 T. sugar
Select 6 oz. of your ugliest, softest strawberries (about 1 1/2 c. worth if you don't have a scale to weigh them, and puree them for 20 to 30 seconds in a food processor. This should yield around 3/4 c. purée.
Whisk sugar, cornstarch, Sure Jell, and salt in a medium saucepan, and stir in berry purée. Cook over medium-high heat, stirring constantly with a heat-proof spatula, and bring to a boil. Boil for 2 minutes, scraping the sides and bottom of the pan to prevent scorching. The mixture will look frothy at first, and will then darken and thicken. Transfer to a large bowl to allow it to cool more quickly and stir in lemon juice, allowing mixture to come to room temperature.
Halve the remaining strawberries, and add to purée mixture when it has reached room temperature. Stir until berries are evenly coated. Scoop into pie shell, piling into mound. Turn all berries on top face down for a prettier finished appearance. Refrigerate until pie is chilled, about 2 hours.
|I am salivating all over again.|
Have you ever had strawberry pie?