Strawberry Fields Forever

Wouldn't that really be wonderful?!   Strawberry season is upon us, and what better way to celebrate than with a strawberry pie?

One way to make it better.  Make it to share with a grandson!  This pie had K-man's name all over it!

It's the America's Test Kitchen recipe with a couple of minor tweaks that I like to add.  I thought I'd share the recipe with you - cause it's easy and tasty and springy and strawberry-ey!

Strawberry Pie

(America’s Test Kitchen)

3lbs strawberries, hulled (9 cups) – See my note re: frozen

¾ cup sugar

2 T. cornstarch

1-1/2 t. Sure-Jell for low-sugar recipes (Pink box)

Pinch salt

1 T. lemon juice

1 T. butter (my addition)

Splash of vanilla (my addition)

Splash of maple syrup (my addition)

2 drops orange oil (my addition - optional, but adds a lovely citrus note!)

Baked pie crust (may coat with melted white chocolate if pie needs to sit for a while after done)

Sweetened whipped cream

Select 6oz of the unattractive berries – about 1-1/2 cups.  Note:  I used the same amount of frozen berries but added about 2 – 4 T of moisture (water, juice, honey, sugar, etc) since the frozen ones may not release their juice immediately.  Process the berries in a food processor to a smooth puree, 20 to 30 seconds, scraping down the bowl as needed (you should have about ¾ cup puree).  (Tasting the puree made with frozen berries will make you think of sorbet!) 

Whisk the sugar, cornstarch, Sure-Jell and salt together in a medium saucepan.  Stir in the berry puree, making sure to scrape the corners of the pan. 

Cook over medium high heat, stirring constantly, and bring to a boil.  Boil, scraping the bottom and sides of the pan to prevent scorching, for 2 minutes to ensure that the cornstarch is fully cooked (the mixture will appear frothy when it first comes to a boil, then will darken and thicken with further cooking). 

 

Transfer the glaze to a large bowl and stir in the lemon juice, butter and other flavorings; let cool to room temperature.  (May refrigerate overnight, but return to room temperature for next step.)

Pick over the remaining berries and measure out 2 pounds for the most attractive ones; halve only any extra-large berries.  Pour the glaze over the berries and toss to coat evenly.  Scoop the berries into the baked pie crust, piling into a mound and arranging so that holes are filled and mound is attractive. 

 Except wait.  See that one berry with the cut side out?  That isn't attractive.  We need to fix that.  

There.  That's better.  See the difference?  It makes all the difference in the world, don't ya know?  And it makes the whole pie taste sooooooo much better, too!

Refrigerate at least 2 hours. 

Garnish and serve with sweetened whipped cream.  And share with someone you love!

Happy Strawberry Fields Forever!