By Tracey
Fresh Strawberry Pie
from Cook’s Illustrated
Ingredients:
- 4 pints (about 3 pounds) fresh strawberries, hulled
- 3/4 cup (5 1/4 oz) sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons Sure-Jell (see info above)
- pinch salt
- 1 tablespoon lemon juice
- 1 9-inch pie shell, baked and cooled
Directions:
Choose 6 oz of berries that are underripe or misshapen. Halve them. Add the berries to the bowl of a food processor and pulse until smoothly pureed, stopping to scrape down the bowl once or twice. You’ll have about ¾ cup puree.
Add the sugar, cornstarch, Sure-Jell and salt to a medium saucepan and whisk to combine. Add the puree to the pan and stir to incorporate using a heatproof rubber spatula. Set the pan over medium-high heat and bring to a boil, stirring constantly. Boil for 2 minutes (this ensures that the cornstarch is fully cooked), continuing to stir and scrape the bottom of the pan to prevent scorching. Transfer the mixture to a large, heatproof bowl and stir in the lemon juice. Set aside to cool to room temperature.
From the remaining berries, choose 2 pounds that are the most ripe and nicely shaped (you will have some berries leftover). If any of those berries are really large, halve them, but otherwise leave them whole.
Add the berries to the bowl containing the cooled glazed, and gently stir with a rubber spatula until the berries are evenly coated. Transfer the berries into the pre-baked pie shell, mounding them in the center. Turn the berries so any cut sides face down, and rearrange as necessary to fill any gaps or holes. Refrigerate the pie until chilled, about 2 hours. The pie is best if served within 5 hours of chilling. The longer the pie is chilled, the softer and wetter the glaze gets, though the pie will still taste good!
