Skip to main content

...Strawberry Pie...


I have been loving strawberries these days.  Health benefits aside they're just good.  I remember reading something somewhere that they naturally clean your teeth.  I've been buying them and eating them before Benjamin gets any.  I don't think he even knows they're in the fridge.



For Easter I knew I wanted to make Strawberry Pie.  I'd made one before but was super excited that Cook's Illustrated came with their recipe inside.  As I've said before, a winner for sure.  This got all the rave reviews I was hoping for - sweet, but not too sweet.  It's the perfect pie to make when you have awesome berries.



Sometimes when you have an awesome fresh fruit you're not sure what to do.  Often times the best thing is to just eat it fresh so it doesn't get lost in a recipe.  If you have fresh sweet strawberries I'd make this pie.  You make the jelly yourself and there isn't too much sugar to overpower their natural sweetness.  When can I make this next?



Recipe loosely modified and thanks to Cook's Illustrated 






Ingredients You'll Need:

  • Pie Crust (I baked one according to the package thanks to Trader Joe's)
  • 4 pints (3 pounds) strawberries rinsed, hulled, dried
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons Sure-Jell for low sugar recipes
  • generous pinch of table salt
  • 1 tablespoon lemon juice
1.  I made a pie crust according to the package directions.  You can make pie crust if you'd like, but pie crust and I aren't friends yet so I opted for the pre-made kind I had in my freezer.

2.  Select 6 ounces of the unattractive berries, having those that are too large, and measuring about 1 1/2 cups.  Process the berries in a food processor until smooth.  You should have 3/4 cup of puree.

3. Whisk sugar, cornstarch, sure-jell, and salt in a medium saucepan.  Stir in the puree scarping down the corners of the pan.  Stir constantly and when it boils continue stirring for 2 minutes then remove from the heat.  Pour the jelly into a bowl and let it cool to room temperature.

4. Take your remaining berries and hull them.  Half the large ones but otherwise try to keep whole berries.  When the jelly is at room temperature mix it with the berries then pour everything into the pie shell.  Chill for at least 2 hours and up to 5.

Note: I made everything the night before I was serving this.  I assembled the pie the morning of Easter knowing it wouldn't be enjoyed until later that afternoon and it was fine!  I think you can assemble it the night before too and no one will be upset because it's just that good.

Comments

  1. This looks delicious! I am so happy that strawberry season has officially arrived.

    ReplyDelete
  2. me too! I still can't get enough of them!

    ReplyDelete
  3. YUM, yum, yum! I saw that recipe, too...and your gorgeous photos have convinced me to make this wonderful pie! My family thanks you :)

    ReplyDelete
  4. This is so beautiful! I love strawberries. Here in Israel we are ending our strawberry season, I will have to pickup the last bit I can for this amazing pie! YUM

    ReplyDelete
  5. Lizzy & Beth- I hope you make it soon! I want to make it AGAIN soon!

    ReplyDelete

Post a Comment

Popular posts from this blog

Guest Post: New Mom (Anytime) Gift Guide

Today's Guest Post is from Michelle Perez of Simply Complicated.  I met Michelle in college and since then she has gotten hitched, had a baby, and lives in Guatemala where her family are doing some great work.  Read more on her blog and until then, check out her gift guide for new moms!  Thanks, Michelle!



I am a new mom to and am still very much in the ups and downs of learning how to how to take care of a very small human and myself. Even though I think all new moms would be happy with a nap, a long shower and a meal on their doorstep I have put together a gift guide that stretches a bit beyond the basic. You could say this is just in time for the holidays, but the truth is, this is an anytime of year gift guide. Enjoy.

1. Sugar & Spice Kitchen Towels We all know new moms like and appreciate home cooked meals. But I was surprised as a nursing mom, how hungry I was all. the. time. Friends of mine were so sweet, because they brought over a meal AND muffins or bread or baked goods …

quesadilla pie

This is a dinner I've been thinking about and trying to figure out when I'll make it next.  It'll probably happen sometime this weekend because it was simple and oh-so-satisfying.  It was a perfect new-mom meal. New-Mom as in I had time to make it, and I'd like to bring it to new mom's too.



I'm tempted to even make a few and stock my freezer with them for when we're hungry or when I need to bring someone a meal, a task I think I'm finally now up for seeing as I've been able to figure out our schedule more and get back in the kitchen.

Apart from pulling apart the chicken this dish comes together really quickly.  The original recipe calls for 1/3 cup chopped pickled jalapenos, an item I thought we had in our fridge but it turns out what I thought were pickled jalapenos were actually molding olives.  Not so great.  Next time I'll add in the jalapenos but they're definitely optional.


So this weekend, you should make this.  Dare I say my mouth i…

canned tomato sauce with basil and garlic

When I think about canning I want to make things that I'll use year round.  I want staples that I can go to that'll make pasta sauce, chili and stuffed peppers that much more delicious.  I want to make a recipe that tastes amazing in large part because the tomatoes used in it were fresh in the summer then preserved.
Although I did can some tomatoes last summer I ended up not using them as often as I thought I would.  I still found myself going to the store for diced tomatoes here and there when I should have been in the mindset to use my canned tomatoes and just crush them into the recipe.  Canning fail.

So, this year I decided to make some sauce.  It was an all day affair, let me tell you, but worth it in the end.  I looked to the Ball website for canning recipes and used their recipe for tomato sauce with basil and garlic.  You can see the original recipe here.  
I did tweak it some.  I didn't strain the sauce but rather pureed it in the Vitamix which really did away wi…