#47 Strawberry Pie

Posted by Chrisi

On November 3rd, 2013 our son Zachary was born. On March 2, 2014 he met a very special group of people, my former colleagues from Chapman University. Such a special occasion required a special pie. This one is simple but fit the bill. It’s quintessential California since fresh strawberries are available almost year-round. Some of the strawberries are crushed and cooked into a thick sauce. The rest are left al naturale. One tablespoon of strawberry Jell-O was added to amp up the red color and to add a wee bit of extra strawberry flavor (not that it’s needed with fresh, juicy berries). I considered painting the bottom of the crust with melted chocolate but refrained. I thought it might overpower the pure strawberry flavor but I might try it next time… and there will definitely be a next time.

Crust: 9” fully baked crust. During the last two minutes of baking, brush the crust with whisked egg white. This will seal the crust and prevent sogginess.

  • 2 lbs of fresh organic strawberries, cored
  • 1/2 cup water
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon strawberry Jell-o
  • 1 tablespoon butter

Crush enough strawberries to yield 1 cup. Halve or quarter the remaining berries and set aside.

Mix the sugar and cornstarch. Add water to the crushed strawberries and bring to boil in a small saucepan. Whisk in the sugar/cornstarch mixture. Stir continuously until the filling thickens, about 2-3 minutes on medium heat. Stir in the Jell-o and butter. Set aside to cool slightly.

Arrange the remaining cut strawberries in the baked pie crust. Pour the filling over the berries. Chill in the refrigerator until set, preferably overnight.


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