Strawberry Pie

Published May 1, 1998.

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… read more

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.

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Serves 8

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

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