Glazed Strawberry Pie
Serves 6 to 8
Refrigeration Time: about 4 hours
Baking Equipment: One 9 inch standard pie plate
Fresh juicy strawberries, held together by a flavorful cran-raspberry glaze and set in a flaky buttery crust, are a seasonal favorite.
Perfect Flaky and Tender Cream Cheese Pie Crust
| Dough for a 9 inch pie shell, prebaked and brushed with egg white (see Cooling the Tart Shell) | 312 grams | 1 recipe |
Strawberry Filling
| strawberries | 454 grams | 4 cups |
| cran-raspberry juice or sweetened cranberry juice | 704 grams | 3 cups (710 ml) |
| sugar | 100 grams | ½ cup |
| cornstarch | 27 grams | 3 tablespoons |
Mise en Place
▪ Rinse, hull, and dry the strawberries.
Make the Glaze
1. Into a 2 quart saucepan, weigh or measure the cran/raspberry juice. On medium heat, bring the juice to a boil and continue cooking until reduced by half, to 352 grams/1½ cups/355 ml.
2. Remove the saucepan from the heat and whisk the sugar into the hot juice until dissolved. Cover and allow to cool until no longer warm to the touch (85ºF/29ºC). To speed cooling, set the covered saucepan in an ice water bath.
3. Whisk the cornstarch into the reduced juice until dissolved. Over medium heat, bring the mixture to a boil, stirring constantly with the whisk. Reduce the heat to low and simmer for 1 minute, stirring gently, until well thickened. When dropped from the whisk, it will pool slightly. You will have about 434 grams/1¾ cups/414 ml glaze.
4. Scrape the glaze into a medium bowl and allow it to cool, covered to prevent evaporation, until no longer warm to the touch. To speed cooling, you can set the bowl into an ice water bath and gently fold the mixture with a silicone spatula every few minutes. Use as soon as it is no hotter than warm to the touch.
Make the Pie
5. While the glaze is cooling, cut the berries in half, or quarters if they are very large, and set them in a medium bowl.
6. Pour the glaze over the berries and gently fold them into the glaze.
7. Scrape the mixture into the prepared pie shell and refrigerate for about 4 hours or until set. Remove it from the refrigerator 30 minutes to an hour before serving.
Store Uncovered: refrigerated, 2 days.
Baking Pearl
If you want to serve the pie sooner, use 32 grams/3½ tablespoons cornstarch; it will take only 1 hour to set.
Making Glazed Strawberry Pie
Stir the cornstarch mixture until thickened.
Scrape the berry mixture into the baked pie shell.