SERVES 8
You can use Foolproof, All-Butter, or Classic Single-Crust Pie Dough for this pie. To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will be used in the pie. If possible, seek out ripe, farmers’ market–quality berries. Make sure to thoroughly dry the strawberries after washing. For the fruit pectin we recommend both Sure-Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No-Sugar Needed Pectin The pie is at its best after 2 or 3 hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good. See the sidebars that follow the recipe.
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3 |
pounds strawberries, hulled (9 cups) |
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¾ |
cup (5¼ ounces) sugar |
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2 |
tablespoons cornstarch |
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1½ |
teaspoons low- or no-sugar-needed fruit pectin |
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Pinch salt |
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1 |
tablespoon lemon juice |
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1 |
recipe single-crust pie dough, fully baked and cooled |
1. Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. Process berries in food processor to smooth puree, 20 to 30 seconds, scraping down bowl as needed (you should have about ¾ cup puree).
2. Whisk sugar, cornstarch, pectin, and salt together in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly, and bring to boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer glaze to large bowl and stir in lemon juice; let cool to room temperature.
3. Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into cooled prebaked pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until filling is chilled and has set, about 2 hours. Serve within 5 hours of chilling.