I was tasked with dessert for Easter dinner at my brother’s this year. Hmmm, what to bring? Inspiration hit as soon as I walked into my neighborhood market and spied the baskets of red strawberries. It’s PIE TIME. I conjured up an image in my head, fresh sweet ripe strawberries piled in a crispy buttery crust and topped with a dollop of whipped cream. Simple and easy. My favorite berry pie recipe comes from Rose Levy Beranbaum, baking guru extraordinaire. I own as many of her cookbooks as I do Dorie Greenspan’s and that’s saying a lot. Rose’s recipes are organized, reliable, easy to follow and best of all delicious. Ingredients are listed by volume measurements and weights (ounces and grams, how great is that?) in all her books and formatted in tables. Included with each recipe are pointers for success, helpful hints and a Harold McGee/ Alton Brown-like blurb on understanding the recipe. My favorites include Rose’s Christmas Cookies, Cake Bible and her more recent book The Baking Bible.
Her Glazed Strawberry Pie recipe is from The Pie and Pastry Bible. Its delicious and stupid easy. With few ingredients the strawberries are the star of this pie so make sure your berries are ripe and sweet. The glaze consists of sugar, cornstarch as the thickener and cranberry-raspberry frozen concentrate. Yep, frozen fruit juice concentrate.
Use your favorite pie crust recipe (or mine), bake it off completely and as it cools make the filling. Keep in mind the pie will need to chill in the fridge for a good couple of hours before serving. Serve with whipped cream (totally worth the calorie splurge).
Take advantage of strawberry season and MAKE THIS PIE. Your family will love you. Your friends will love you. You could run for office (hint hint) after making this pie.
- 1 Basic Flaky Pie Crust for a 9-inch pie
- 1 tablespoon egg white, lightly beaten
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 cup liquid cran/raspberry concentrate, thawed, undiluted
- 3/4 cup water
- 4-5 cups strawberries, rinsed, hulled, dried, and halved
- Favorite pie crust recipe, need only a single crust.
- Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- Roll dough 1/8 inch thick or less and about a 13-inch circle.
- Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers. Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.
- Preheat the oven to 425°F at least 20 minutes before baking.
- Line the pastry shell with foil and fill with pie weights, rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the foil. With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a golden. Check after 3 minutes and prick any bubbles that may have formed.
- Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
- In a 2-quart saucepan, mix together the sugar and cornstarch. Gradually stir in the cran/raspberry concentrate and water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and cool completely.
- Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set.
- Serve with freshly whipped cream
- Refrigerated up to 2 days.
- The Pie and Pastry Bible