Fresh Strawberry Pie

nibbleboard.com/recipes/fresh-strawberry-pie

Ingredients

Instructions

1. Bake the pie crust according to package directions (or your favorite homemade recipe). Let it cool completely on a wire rack before filling — a warm crust will make the glaze runny.
2. Hull all the strawberries and cut them in half. Divide them into two equal portions — about 2½ cups each. Place one half in a large mixing bowl and set aside.
3. Add the remaining strawberries to a medium saucepan with the sugar, ¼ cup of the water, and the lemon juice. Mash the berries with a fork or potato masher until chunky but not totally smooth.
4. Bring the strawberry mixture to a boil over medium heat, stirring occasionally.
5. While waiting, dissolve the cornstarch in the remaining ¼ cup of water in a small bowl, stirring until completely smooth.
6. Once boiling, reduce heat to medium-low and stir in the cornstarch slurry. Simmer, stirring frequently, until the mixture thickens into a glossy glaze — about 2 minutes. It should coat the back of a spoon.
7. Pour the hot glaze over the reserved fresh strawberries in the bowl. Fold gently with a spatula until every berry is coated.
8. Transfer the glazed strawberries into the cooled pie crust. Spread them evenly and jiggle the dish gently to settle everything into place.
9. Refrigerate uncovered for at least 3 hours, or until the filling is completely set and firm enough to slice cleanly.
10. Slice with a sharp knife and serve each piece with a generous dollop of sweetened whipped cream.

Nutrition per Serving

Chef Tips

• I've found that letting the crust cool completely is non-negotiable — even a slightly warm crust turns the glaze into a soupy mess. I learned this the hard way at Emma's birthday party.
• Use the ripest, most fragrant strawberries you can find. I smell the containers at the store like a weirdo, but it works — fragrant berries mean actual flavor.
• If your strawberries are huge, quarter them instead of halving so they pack into the crust without big gaps. Smaller pieces also make for cleaner slices.
• Don't skip the lemon juice — it's only a tablespoon but it brightens the whole pie and keeps the glaze from tasting one-note sweet.
• For a shortcut crust, a store-bought refrigerated pie crust works great. I use homemade when I have time, but nobody has ever complained about the store-bought version.

Storage

Cover loosely with plastic wrap (don't press it into the berries) and refrigerate for up to 3 days. The crust will soften after day one but it still tastes great.