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Ever just want to eat something that screams SUMMER? Well look no further. This pie is fantastic! I’m talking ‘set aside the bag of chips and eat
3 pieces a slice. You won’t believe how quick and easy this pie is.
This morning I wanted a strawberry pie. I had just picked up several pounds of strawberries the night before. This morning every time I walked into the kitchen I was knocked over by the smell of those strawberries. And I wanted a pie to celebrated my lovely strawberries. But not just any pie. I wanted to taste the pure, bright, beautiful strawberries and little else.
After researching my options, I found what I wanted. I wasn’t in the mood to make a pie crust. I wanted a strawberry pie and I wanted it now. This pie is Pure Summer on a Plate. This will become your new favorite fruit pie. It’s wonderful! It’s very easy. It’s gorgeous. What more could you ask for?
You need to seriously stop what you’re doing, go pick up some strawberries and make this. In fact, make 2 and surprise someone you love with a pie. It’s very simple and very delicious.
- 3 pounds strawberries rinsed, dried and dried, hulled
- ¾ cup sugar (5 ¼ ounces)
- 2 tablespoons cornstarch
- 1 ½ teaspoons Sure-Jell for low-sugar or no-sugar recipes pink box not yellow box
- Pinch table salt
- 1 tablespoon lemon juice
- 1 box All Ready Pie Crust
Cut parchment paper into a 9” round (or whatever size fits the bottom of your pie plate) set aside.
Place the ready made pie crust in a 9” pie pan, and crimp the edge.
Line the crust with the parchment paper round.
Add enough pie weights, dry rice, or dried beans to cover the parchment paper and fill the pan 2/3 full.
Place the pie in the refrigerator and chill the crust for 30 minutes to solidify the fat and prevent the dough from shrinking.
Pre-heat the oven to 375°F.
Bake for 20 minutes.
Remove the pie from the oven, and carefully lift out the paper and weights.
With a fork, prick the bottom and sides to prevent bubbles.
Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden brown.
Cool the crust completely on a rack.
Meanwhile, in a food processor, process 1 ½ cup of berries (pick the least attractive) to a smooth puree. You should have about ¾ cup puree.
In a medium saucepan, whisk together sugar, cornstarch, Sure-Jell, and salt. Stir in the strawberry puree, making sure to incorporate any mixture collecting in the corners of pan.
Cook over medium-high heat, stirring constantly with heatproof rubber spatula, until it reaches a full boil.
Boil, continually scraping the bottom and the sides of the pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked. It will go from frothy to darker and thicker.
Transfer mixture to large bowl and stir in lemon juice. Allow mixture to cool to room temperature.
Once glaze is at room temperature, add berries to the bowl with glaze and gently fold them with rubber spatula until they are evenly coated. Scoop the berries into the baked pie shell, piling them into a mound.
Arrange berries so they are distributed evenly and attractively.
Refrigerate the pie until chilled, about 2 hours. Serve pie within 5 hours of chilling.
Adapted from Cooks Country
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