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strawberry pie

July 10, 2008

I have found that for a nice full pie, you need a quart and a half of strawberries. I usually buy two quarts and then weed out the berries that aren’t quite ripe enough, and I’m left with the perfect amount.

  • 1 9 inch pie shell, baked and cooled
  • 1 1/2 quarts strawberries
  • 3/4 cup sugar
  • 3 tbsp cornstarch
  • 3/4 cup water

Divide the strawberries based on their appearance and shape. The prettiest ones will be used to fill the pie while the rest will be used to make the glaze. You will need approximately 1/3 of the berries for the glaze. Slice the prettiest 2/3 of the strawberries in half and set aside.

Roughly chop the remaining berries and place them in a saucepan with the sugar over medium heat. Stir and mash with a potato masher (or use a hand blender). Bring this mixture to a boil. Combine the cornstarch and water and stir into the boiling berries. Whisk constantly until thickened, 5-10 minutes.

Pour about two-thirds of this mixture into the pie shell and allow to cool slightly. Arrange the remaining berries in the pie by pressing them cut-side down into the glaze. (I usually arrange them by making circles starting at the outer edge of the crust, with all the points facing toward the middle). Once all the berries are in the pie, spread remaining glaze evenly over the top. Chill for 3-4 hours. Serve with whipped cream.

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