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Strawberry Pie

WHY THIS RECIPE WORKS: For a strawberry pie recipe with fresh, juicy berries held together by a soft, sweet glaze, we used a combination of cornstarch and pectin, which glazed the fruit while allowing the beautiful red color of the strawberries to shine through. Now the glazed berries for our strawberry pie recipe could withstand chilling in the refrigerator without becoming watery. (less)

Course: Dessert

Servings:

Author: Cooks Ilustrated MAY 1998

Ingredients

For the glaze to be the right consistency you must start with 1 1/4 cups of strawberry puree. Varying that amount will yield glaze that is either too thick or too thin. Likewise, be certain that the glaze mixture has cooled before adding the berries; if it is too hot, the berries might begin to cook and soften. Pectin for lower sugar recipes is important here because this pie does not have enough sugar for ordinary pectin to set properly. Serve the pie with softly whipped cream.
INGREDIENTS
2 quarts fresh strawberries washed and hulled; one quart halved (4 cups); remaining quart sliced lengthwise into 4 to 5 slices (see illustration below) (4 cups)
1 cup granulated sugar
1 tablespoon powdered pectin for lower sugar recipes such as Sure Jell
pinch table salt
3 tablespoons cornstarch
pinch ground cinnamon optional
2 tablespoons lemon juice from 1 lemon
1/4 teaspoon vanilla extract optional
1 prebaked 9-inch pie shell see related recipe

Instructions

Puree 1 pint (2 cups) halved berries in blender or food processor work bowl fitted with steel blade, scraping down sides as necessary, until smooth (you should have 1 1/4 cups; spoon off any extra). Bring puree, sugar, pectin, and a pinch salt to boil, stirring occasionally, in medium saucepan over medium heat. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.
Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze, reserving 1/4 cup for topping, into large bowl; cool to room temperature, at least 15 minutes.
Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into pie shell; spread evenly and smooth surface with rubber spatula. As in the photo, place berry halves in concentric circles, flat side down and pointed ends toward center, starting at center and working toward the outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serve.
To preserve the shape of the strawberry, lay the berry on its side and slice it lengthwise into four or five pieces.