Saturday, June 11, 2011
This wonderful recipe is from a food forum that I follow. Nothing like a fresh strawberry pie when strawberries are in peak season as they are now! Be sure to buy the sweetest berries possible. This pie is not overly sweet so the sweeter the berries, the sweeter the pie!
1 1/3 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
1/4 tsp. cinnamon (optional)
Preheat oven to 350. Blend ingredients with fork until well incorporated. Press evenly into 9-inch pie pan. Bake for 10-12 minutes. Cool.
1 cup sugar
1/4 cup corn starch
1/4 tsp. salt
1 cup water
2 cups mashed strawberries (pastry blender or potato masher works well for mashing - see *Note below)
1/2 tsp. lemon zest (optional)
Enough halved strawberries to place about 2 layers in pie crust (no more since you need room for the glaze).
Optional: Whole berries and mint sprigs for garnish, fresh whipped cream
Combine sugar, corn starch and salt in a saucepan. Stir in water and mix well. Cook over low heat briefly just until sugar dissolves. Add mashed strawberries. Cook over medium-low heat (stirring often) until mixture comes to a low boil, thickens, and "clears." Boil for another minute or two, stirring constantly. Remove from heat and stir in lemon zest, if using. Let mixture cool completely to room temp, stirring occasionally.
Place halved berries in baked pie shell as evenly as possible. Pour glaze over berries and chill for at least 4 hours. Before serving, cover pie with whipped cream or serve dollops on slices. Garnish with whole berries and mint sprigs.
*Note: Depending on how you prefer the glaze, the berries can be mashed until still somewhat chunky or more pureed.
Mixing graham cracker crust:
Ready to pour glaze:
Ready to chill in refrigerator:
Sweet as pie:
Forgot about whipping the cream :(: