Easy As Strawberry Pie
Kim and my favorite type of pie is undoubtedly Strawberry Pie (although I also love a good Pumpkin Pie) and we have made this pie, several times in the past., but decided to make it again due to the fresh strawberries coming back into season.
To be honest, I am kind of lazy, so I decided that it would be much easier to just use a store bought pie crust We picked up a frozen crust when we went to pick up the strawberries. We let the crust thaw out while I cut up the strawberries.
Cutting up the strawberries is probably the most time consuming portion of this endeavor, but it is undoubtedly the most critical part of the pie. I use the finest of the strawberries to put into the pie… The rest go into the strawberry filling.
After cutting through a few pounds of strawberries, we are ready to take this to the next step. As I just stated, it is best to use the freshest and plumpest strawberries in the pie and mash the rest of them to make the glazing.
Now that the crust is done, we will let it cool on the stove, while I prepare the strawberry sauce.
Sometimes I behave well enough, for Kim to allow me to use the Vitamix Blender to help in the mashing… Fortunately, today was one of those days. So I used the Vitamix to very quickly mash up the Strawberries and now it is time to thicken them up!!!
Now that the sauce is done, I added the strawberries to the pie crust. I personally, do not like to get them in there too early, because I don’t want them to make the crust gross and gooey. So I do it immediately before I put the glazing in.
The final step of production is to pour the glazing onto the strawberries. The thickness of your glazing really comes down to whatever your personal preference may be. This time, I decided that a chunkier glazing would be fun and so I ran it only for a second or two in the Vitamix blender. Had I so chosen, I could have ran it longer to thin the sauce out a lot. Please note that it is very hard to pour the glazing on while taking a photo of your pie being glazed. I don’t recommend it.
Finally, the pie is complete and now for the hardest part of the process… Waiting. It is much better if you allow the pie and glaze to set overnight in the refrigerator, so we did by allowing it to cool, covering with saran wrap and then letting it sit in the fridge.
Overall, I thought that the pie came out pretty stinking amazing.
- 1 (9 inch) pie crust, unbaked
- 2 pounds fresh strawberries
- ¾ cup white sugar
- 3 tablespoons cornstarch
- ¾ cup water
- Whipped cream (optional)
- Bake the pie crust according to the instructions on the package. Allow the pie crust to cool.
- Meanwhile, hull all the strawberries and halve about 1 pound of the best looking strawberries.
- Puree the other pound of strawberries using a blender, until smooth. Cook the pureed strawberries and sugar in a medium saucepan over medium heat until it just starts to boil.
- In a small bowl, combine the cornstarch and water and stir until well mixed. Slowly add the cornstarch to the strawberry puree and continue to cook until sauce has thickened, about 10 minutes, stirring occasionally.
- Arrange the halved strawberries in the pie crust.
- Allow the strawberry sauce to cool slightly, about 5 minutes, before pouring over the strawberries in the pie crust. Place the pie in the refrigerator and allow to set overnight.
- Serve chilled with whipped cream if desired.
Adapted from allrecipes