Ultimate Fresh Strawberry Pie
This fresh strawberry pie is absolutely ultimate. It's loaded with strawberries, and packed with strawberry flavor. Best of all, you don't have to bake it. A perfect cool-fruity dessert for a hot summer day.
washed and hulled, 4 cups halve, remaining 4 cups cut into 4 slices lengthwise
fruit pectin, dry
plus 1 teaspoon
juice, freshly squeezed, about 2 tablespoons
|1 prebaked 9inch pie shell:|
chilled, and cut into small chunks
or light olive oil, grape seeds oil
very cold, may need 1 tablespoon extra
You can use store-bought pre-baked pie shell or any your favorite pie crust recipe to make this pie shell.
If follow this recipe, here is how to make the crust:
In a food processer, pulse flours and salt a few times until mix well.
While the food processer is working, drop the chunks of butter gradually, then pour the canola oil slowly until a coarse meal forms.
Add the cold water with a tablespoon until the dough comes together.
Turn the doug onto a lightly floured surface, gather together all the pieces and form into a ball.
Press it down into a disc, wrap with a clean plastic wrap.
Put in the refrigerator for at least 40 minutes.
Once the dough is chilled, on the slightly floured working surface roll it out into a 12-inch circle.
Use the rolling pin to transfer the dough into an un-greased 9-inch pie plate.
Carefully arrange the dough to fit into the pie plate.
Trim the extra edges off with a kitchen scissor.
Flute the edges as desired.
Return the crust into the refrigerator and let chill for another 30 minutes.
Then transfer into the freezer, and freeze for another 25 minutes.
Preheat the oven to 375℉ (190℃).
Place the pie weight evenly on top of pie crust lined with foil.
Bake the crust for about 20 minutes.
Remove the pie weight carefully and return the pie crust into the oven.
Continue baking for another 15 to 20 minutes until the crust is cooked, the edges start to become golden and brown.
Let cool completely on a wire rack.
To make the filling:
In a food processor, process 2 cups of halved strawberries until pureed.
In a medium saucepan, bring the strawberry purée, ¾ cup sugar, pectin and salt to a boil over medium heat, stirring often.
Increase heat to medium-high or high, stirring constantly, and bring the mixture to a full boil until the sugar and pectins dissolve.
While the mixture is cooking, in a measuring cup, stir cornstarch with 4 tablespoons cold water until well mixed and smooth.
Once the strawberry mixture is fully boiled, take the saucepan off the heat, and stir in the cornstarch mixture.
Return the pan onto the stove, and bring to a boil again over medium-hight heat, stirring constantly, until the mixture is very thick and clear, about 5 minutes, or longer.
Remove the pan from the heat. Stir in lemon juice, cinnamon, and vanilla extract; and let cool completely.
Reserve ¼ cup final mixture for brushing the top in the end.
In a large bowl, mix the remaining cooled mixture with the sliced strawberries until evenly coated.
Pour it over the cooled crust, and arrange with a rubber spatular until the bottom of the crust is evenly covered.
Arrange the remaining halved strawberries on top by using your favorite pattern.
Brush the strawberries with reserved ¼ cup mixture.
Let chill in the refrigerator for a few hours or overnight.
Cut into wedges and serve chilled.