Makes one nine-inch pie.
Ingredients
3 pounds (about 4 pints) fresh, ripe strawberries
¾ cup sugar
2 tablespoons cornstarch
1½ teaspoons Sure-Jell for low-sugar recipes (pink box)
pinch table salt
1 tablespoon lemon juice
Instructions
- Gently rinse, dry, hull, and trim the berries.
- Select 6 ounces berries (choose the least attractive).
- Halve any extra large berries; you should have about 1½ cups.
- Add the berries to food processor and process to a smooth purée, you should have about ¾ cups.
- Add sugar, cornstarch, Sure-Jell, and salt to a medium sauce pan and mix with a whisk.
- Add berry purée to the sauce pan and mix with a heat proof spatula.
- Over medium-high heat, heat the berry mixture to a full boil while stirring constantly.
- Boil for two minutes. The mixture will darken as it cooks.
- Transfer to a large bowl, stir in lemon juice, and let cool to room temperature.
- Measure out 2 pounds of the most attractive berries, halving any that are extra large.
- Add the berries to the bowl of purée and gently fold them unit the berries are all coated with the jam.
- Add the berries to the pie shell, arranging them so cut sides are down and there are no large gaps between berries.
- Chill for two hours and serve with whipped cream.
Some of the berries are cooked into a jam to bind together the berries in the pie. |
Boil for two minutes with constant stirring. |
Clean two pounds of berries and coat with the purée. |
Then add the coated berries to the prepared pie shell and chill. |
This issue of Cook’s Illustrated has a lot of great recipes (we love their Crepes with a bunch of the fillings, Juicy Pub-Style Burgers, Sweet and Tangy Coleslaw with Apples and Tarragon or with Red Bell Pepper and Jalapeno, Spring Vegetable Pasta, and Nasi Goreng). I wanted to second that this pie is sooooooooo good!!!!! We also love their Cook’s Country Icebox Strawberry Pie, which is quite a different style using sliced strawberries and gelatin. I have made them both twice each; this is my fav and the other is my husband’s fav, but we both love both, and I can’t imagine anyone not loving a slice of this pie!
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