As much as I love baking with ripe summer berries, I really do think strawberries are at their very best served simply. My favorite way to enjoy them is to sprinkle them with a little bit of sugar, let them macerate in their juices for an hour or so and then eat them just like that with a fork. If I’m feeling extra motivated, I’ll bake fresh shortcakes to serve as the base for the macerated berries and then top it all with a big dollop of whipped cream. Summer doesn’t get much better than that for me.
It probably won’t come as a shock, then, that this fresh strawberry pie has been on my to-do list ever since the issue of Cook’s Illustrated arrived in my mailbox. It’s not your typical fruit pie – the berries aren’t sandwiched between two crusts and baked for an hour (or more) until their juices are bubbling. Nope, this pie is all about letting the best strawberries that summer has to offer shine. The idea is really simple – a few of the strawberries are pureed and cooked on the stove top with sugar and thickeners to create a jam-like glaze that coats the remaining berries and allows them to set in the pie shell so slices can be cut. The hardest part of the recipe may well be hulling 3 pounds of strawberries 🙂 It’s a gorgeous pie –whole, bright red berries mounded and glistening in a golden pie crust; it was so pretty I almost didn’t want to cut into it. I did, of course, and loved the result. The flavor wasn’t all that different from the macerated berries I enjoy so much, and the addition of flaky pie crust is never a bad thing. Shane’s dad took the pie off my hands to share with his co-workers within just a few hours of my finishing it. Probably for the best, or else I could have done some serious damage.
If you scan the ingredient list for this recipe you’ll notice that it’s pretty short, but there may be one item you’re not familiar with – Sure-Jell, which is pectin (a thickener commonly used in jams) and acts, in combination with the cornstarch, to ensure the pie sets up perfectly. I found it in my grocery store near the pudding/jello section, and fortunately it was pretty cheap (I think around $2). Be sure to grab the pink box (as opposed to the yellow – the pink is for low/no-sugar recipes); the glaze won’t set up properly if you use the yellow.
Fresh Strawberry Pie
from Cook’s Illustrated
4 pints (about 3 pounds) fresh strawberries, hulled
3/4 cup (5 1/4 oz) sugar
2 tablespoons cornstarch
1 1/2 teaspoons Sure-Jell (see info above)
pinch salt
1 tablespoon lemon juice
1 9-inch pie shell, baked and cooled
Choose 6 oz of berries that are underripe or misshapen. Halve them. Add the berries to the bowl of a food processor and pulse until smoothly pureed, stopping to scrape down the bowl once or twice. You’ll have about ¾ cup puree.
Add the sugar, cornstarch, Sure-Jell and salt to a medium saucepan and whisk to combine. Add the puree to the pan and stir to incorporate using a heatproof rubber spatula. Set the pan over medium-high heat and bring to a boil, stirring constantly. Boil for 2 minutes (this ensures that the cornstarch is fully cooked), continuing to stir and scrape the bottom of the pan to prevent scorching. Transfer the mixture to a large, heatproof bowl and stir in the lemon juice. Set aside to cool to room temperature.
From the remaining berries, choose 2 pounds that are the most ripe and nicely shaped (you will have some berries leftover). If any of those berries are really large, halve them, but otherwise leave them whole.
Add the berries to the bowl containing the cooled glazed, and gently stir with a rubber spatula until the berries are evenly coated. Transfer the berries into the pre-baked pie shell, mounding them in the center. Turn the berries so any cut sides face down, and rearrange as necessary to fill any gaps or holes. Refrigerate the pie until chilled, about 2 hours. The pie is best if served within 5 hours of chilling. The longer the pie is chilled, the softer and wetter the glaze gets, though the pie will still taste good!
Mmm my favorite way to eat strawberries is fresh and raw with nothing added. But I wouldn’t pass up a slice of this pie.
Gorgeous! I’d eat it with a big scoop of the ice cream I just made (http://yellebellyboo.blogspot.com/2011/07/white-chocolate-strawberry-chunk-ice.html)!!
That’s gorgeous! And almost like the blueberry pie method I just posted. 🙂 I was thinking that trying different fruit would be a good idea, and this seals the deal! Love this one. I want a slice right now.
I’ve made a similar pie for years without the Sure-Jell. I’ll have to try it with it. Looks like summer on a plate.
That’s a pretty pie! I think that’s a pity strawberries season is gone…
This pie sounds so scrumptious. Awesome summer treat Tracey!
Tracy, this pie is beautiful! I haven’t had a fresh strawberry pie since I was a kid, but I used to love them! Maybe it is about time I make one ;)!
I’m with you. This is strawberry pie perfection.
mmmm this pie looks absolutely divvinnnee, and i swear those strawberries are huge! What a delicious and deceptively simple recipe 🙂
Rick was able to bring a piece of this home for me and it was a definite winner. Lots of strawberry goodness and just sugary enough to satisfy my sweet tooth. Thanks again, Tracey.
This is gorgeous! It has my mouth watering! I really want to try this because it’s a great way to incorporate fresh fruit into my meal. 🙂
Looks wonderful! I wish I had a piece of pie now. 🙂
What a gorgeous pie! I’m always amazing at your beautiful photos.:)
Mmmm..this pie looks incredible! So perfect for summer! 😀
I love Strawberry pie. Haven’t had it in years but I think that may be about to change 😀
That looks gorgeous! I don’t think we’ll get enough good strawberries to make this anytime soon, but I’ll have to bookmark it for next spring.
I could eat fresh strawberries all day. What a wonderful dessert, and I love the pictures!
This looks perfect: minimal, quality ingredients. Allows the strawberry to truly shine 🙂
Gorgeous! Sometimes fruits are best barely fooled-around with and uncooked.
I made this too when I got this edition of the magazine. We loved it. Yours looks great!
I make a pie very like this except w/out Sure Jell. The cornstarch is enough to set the glaze. It really is delicious and your photos are beautiful! Peace, Stephanie
I don’t think I’ve ever had a strawberry pie…and now you have me craving it 🙂
What a pretty pie! I love the idea of minimal cooking to the berries.
This pie was a serious hit here at the office! A number of people came up to me and gave their critique, which all seemed to center on the freshness of the strawberries and the fact that the glaze added sweetness but was in no way overbearing.
Thanks for a great summer treat!
I love that the strawberries aren’t baked! Nothing beats a fresh strawberry, and if that strawberry is sitting in some pie crust, all the better!
What a gorgeous pie! Just strawberries and glaze…love it!
I agree, strawberries are at their best when fresh. What a beautiful strawberry pie!
What do you do with the leftover strawberries? Since the recipe only uses 2 lbs 6 ounces, what do you do with the remaining 10 ounces?
@Ray – Thanks for pointing that out, I should have made a note about the extra strawberries. The recipe calls for more berries than will actually be used to account for any imperfect ones. I guess they’re assuming you’ll be picking out the best ones.
5 1/4 oz. is 3/4 cup sugar. Could you clarify which is sugar amount for this recipe? Cooks illustrated states 3/4 cup. Thank you
@Anonymous: Thank you for catching that! Yes, it’s a typo and should be 3/4 cup (5 1/4 oz by weight). Fixing it now!