Fast and Fresh Strawberry Pie 5 comments

May 27, 2012 in Recipes tagged recipes / strawberries by Karren Haller

I found this pie recipe back in 2012 on Three Many Cooks and reminded me of a pie I had eaten years ago in a restaurant long gone. It is amazing made with fresh strawberries and good ingredients. You can stop by and check out other fantastic recipes Three Many Cooks

Fast and Fresh Strawberry Pie

3 quarts (about 3 pounds) fresh strawberries, rinsed and hulled
1 cup sugar
1 Tbs. powdered pectin (Sure Jell)
Pinch salt
3 Tbs. cornstarch, dissolved in ¼ cup of water
1 Tsp. finely grated lemon zest
½ Tsp. vanilla extract
1 pre-baked pie shell

Slice 1 heaping quart of the strawberries for the filling and halve 2 heaping cups of your best-looking ones for the pie top. Halve another 2 cups of strawberries, place in a food processor and puree until smooth.

Measure out 1¼ cups of the puree and transfer to a medium saucepan along with sugar, pectin and salt. Bring to a simmer over medium heat, whisking frequently. Continue to simmer so that mixture foams, about 1 minute longer. Remove from heat; skim foam from surface. Return saucepan to medium heat, slowly whisking in cornstarch mixture. Continue to whisk until mixture is stiff. Stir in lemon zest and vanilla.

Transfer ¼ cup of the mixture to a small bowl. Whisk in up to 2 tablespoons of water for the glaze. Transfer remaining mixture to a medium bowl, placing a sheet of plastic wrap directly on the surface. When mixture has cooled to room temperature, stir in sliced strawberries and turn into baked pie shell. Arrange halved strawberries over top; brush with glaze and refrigerate until ready to serve. (The pie can be made several hours ahead.)

Yield: 6 servings

Per serving: 265 calories, 44g carbohydrates, 4g protein, 9g fat (3g saturated), 0mg cholesterol, 6mg fiber, 142mg sodium