If there’s one thing that we’ve wanted to do ever since starting strawberries, it’s make a strawberry pie. Okay, so maybe it’s not the most groundbreaking goal, but it’s a goal nonetheless. And as trite as it might sound, it really comes down to the true goal: get enough strawberries to make a pie. Well, this year, the strawberries haven’t disappointed.
Berry Glacé Pie
1 baked pie shell (homemade, store-bought, your choice)
8 cups fresh strawberries (the smaller, the better)
2/3 cup sugar
2 tablespoons cornstarch
(Yes, 4 ingredients; that’s it!)
- Prepare you pie shell in whatever manner is necessary.
- For strawberries, remove stems and leaves. Cut any large strawberries in half lengthwise and set aside in a bowl.
(Note: since all our strawberries have to be vetted for anything that might have burrowed their way inside [yuck], we cut all our strawberries in half. The prettier version of the pie, as listed below, contains whole strawberries that are neatly arranged with their pointy ends up. We just layered our berries as they seemed to best fit.)
- For the glaze, in a blender container or food processor bowl combine 1 cup of the strawberries and 2/3 water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1 1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended berry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. (Optional: stir in a few drops red food coloring.) Cool for 10 minutes without stirring.
- Spread about 1/4 cup of the glaze over bottom and sides of pie crust. Arrange half of the remaining strawberries, stem ends down, in pastry.
- Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out). Garnish with whipped cream.
The most surprising thing about this pie, and maybe it shouldn’t be surprising at all, is how refreshingly bright it tastes. Because our berries are a little tart and the glaze is very sweet, the pie is perfectly balanced, neither too sweet nor too tart. It’s also kept pretty well over several days, despite the recipe’ s warning that the glaze might become watery. Ours hasn’t, though it has congealed, darkened, and become a little cloudy. It’s probably best, indeed, that the pie is eaten sooner rather than later, but as much as we could probably eat a single pie in a day, we probably shouldn’t. Probably.