YUMMINESS. I've tried this before, and as soon as Strawberries come back in season, I will be making this:)
Fresh Strawberry Pie
2 quarts fresh strawberries, washed, hulled and halved.
1 C. Sugar
1 Tbsp. powdered pectin
Pinch of salt
3 Tbsp. cornstarch
2 Tbsp. juice from a lemon
1/4 teaspoon vanilla extract
1 prebaked 9-inch pie shell.
Puree 2 cups of halved strawberries in blender. Mix puree, sugar, pectin and a pinch of salt to boil, stir occasionally over medium heat. Increase heat to high and boil until sugar and pectin are dissolved, pull off of heat. Skim foam off of surface. Then mix cornstarch and 1/4 cup cold water in small bowl until smooth. Off of heat, add cornstarch mixture to strawberry mixture, then return to medium heat and bring back to boil, stirring constantly. Reduce heat to medium low, stirring constantly. After about 3 minutes mixture should become thick and clear. Off of heat stir in lemon juice and vanilla extract. Transfer glaze except 1/4 cup for topping, into a large bowl; cool to room temperature. Using a rubber spatula, fold in the rest of the strawberries into bowl of cooled glaze, coating the berries thoroughly. Pour berries and glaze into the pie shell spreading evenly with spatula. Arrange remaining berries on the pie. Stir in 2 Tbsp. water into reserved 1/4 cup glaze to thin out, and brush over strawberry halves to finish/garnish the pie. Refrigerate 2-6 hours to set up. Serves 8.
Fresh Strawberry Pie
1 C. Sugar
1 Tbsp. powdered pectin
Pinch of salt
3 Tbsp. cornstarch
2 Tbsp. juice from a lemon
1/4 teaspoon vanilla extract
1 prebaked 9-inch pie shell.
Puree 2 cups of halved strawberries in blender. Mix puree, sugar, pectin and a pinch of salt to boil, stir occasionally over medium heat. Increase heat to high and boil until sugar and pectin are dissolved, pull off of heat. Skim foam off of surface. Then mix cornstarch and 1/4 cup cold water in small bowl until smooth. Off of heat, add cornstarch mixture to strawberry mixture, then return to medium heat and bring back to boil, stirring constantly. Reduce heat to medium low, stirring constantly. After about 3 minutes mixture should become thick and clear. Off of heat stir in lemon juice and vanilla extract. Transfer glaze except 1/4 cup for topping, into a large bowl; cool to room temperature. Using a rubber spatula, fold in the rest of the strawberries into bowl of cooled glaze, coating the berries thoroughly. Pour berries and glaze into the pie shell spreading evenly with spatula. Arrange remaining berries on the pie. Stir in 2 Tbsp. water into reserved 1/4 cup glaze to thin out, and brush over strawberry halves to finish/garnish the pie. Refrigerate 2-6 hours to set up. Serves 8.
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