Strawberry Fields Forever-Strawberry Pie Now
Tasked with dessert for Easter dinner at my brother’s this year, I pondered what to bring. Inspiration hit at my local farmer’s market when I spied the baskets of luscious, red, ripe strawberries at the P&K Stand.
It’s PIE TIME, BABY
An image popped up in my head, fresh sweet ripe strawberries piled in a crispy buttery crust and topped with a dollop of whipped cream. This perfectly describes Rose Levy Beranbaum’s Strawberry Pie recipe. I own as many of her cookbooks as I do Dorie Greenspan’s and that’s saying a lot, both are baking gurus extraordinaire. Rose’s recipes are organized, reliable, easy to follow, and delicious. First, the ingredients are listed by volume measurements and weights (ounces and grams, how great is that?) in all her books and then formatted in tables. In addition, each recipe has 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 recent book The Baking Bible.
Her Glazed Strawberry Pie recipe is from The Pie and Pastry Bible. In addition to being delish, it is super easy to make. The strawberries are the star of this pie so make sure your berries are ripe and sweet. Start by slicing the strawberries in half and then making the glaze. The glaze calls for sugar, cornstarch as the thickener, and cranberry-raspberry frozen concentrate. Yep, frozen fruit juice concentrate. Finally, fold the strawberries in the glaze and pour them into a pre-baked crust.
It’s all about the crust and filling, uh-huh
Use your favorite pie crust recipe (or mine), fully pre-bake it, 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.
Glazed Strawberry Pie from Pie and Pastry Bible
Ingredients
- 1 Basic Flaky Pie Crust for a 9-inch pie See post for link to pie crust recipe
- 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
Instructions
For pie dough:
- 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.
Make the filling:
- 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
- Store:
- Refrigerated up to 2 days.
- The Pie and Pastry Bible