I love strawberry rhubarb pie, don’t get me wrong, but for the sheer bliss of strawberries at their peak, you really cannot do better service to them than with this pie.
The filling is simple: sliced strawberries held together with a glaze made from pureed strawberries, low-sugar pectin, cornstarch and lemon juice. Pack those slices into a buttery baked crust, and then decorate the top halved strawberries. The whole thing is prettier than a picture!
Let the pie chill for as long as you can stand it (about an hour), and then dig in without delay.
Don’t try to make this the day before; it doesn’t do well overnight in the refrigerator. In any case, I doubt you’ll be able to wait that long to eat it!
Fresh Strawberry Pie Recipe
Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 3 pounds (about 4 pints) strawberries, hulled
- 3/4 cup sugar
- 2 teaspoons low-sugar or no-sugar powdered pectin (like Sure-Jell)
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 to 2 tablespoons water
- 9-inch pie plate
- Pie weights
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