Makes one nine-inch pie.
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
- 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.|