Fresh Strawberry Pie
Strawberries ripen on local farms in South Alabama to juicy perfection in June. My mother's pie recipe celebrates with fresh strawberry filling topped with a small amount of cooked puree and whipped cream. Add fresh mint for a full-flavored summertime treat. For best results, weigh the strawberries.
Prep filling: 20 minutes
Makes: 6 servings
Pan: 6-inch pie plate
Difficulty: easy
Ingredients:
6-inch prebaked pie pastry, cooled
Fresh Filling:
1 cup (166g) fresh strawberries, hulled and sliced
Cooked Filling:
3/4 cup (125g) fresh strawberries, hulled
6 tablespoons (78g) granulated sugar
2 tablespoons cornstarch
1 teaspoon fresh mint, minced (optional)
Topping:
1/2 cup heavy whipping cream, very cold
1 teaspoon granulated sugar
Directions:
Prepare and bake a 6-inch pie pastry. Let cool on wire rack.
Wash, hull, and slice 1 cup strawberries; measure or weigh and set aside.
Wash, hull, and measure or weigh 3/4 cup whole strawberries. Place whole strawberries in a blender or smoothie cup with 6 tablespoons sugar and cornstarch. Puree mixture lightly until only small pieces remain.
In a small, heavy-bottomed saucepan, cook strawberry puree over medium heat until mixture is thick and translucent, about 3 minutes. Stir constantly to prevent scorching. Remove from heat and stir in fresh mint, if using.
Arrange sliced strawberries in even layers in the pie pastry. Spoon slightly cooled puree over the top and spread to the sides of the pastry. Let cool to lukewarm and then chill completely, uncovered.
To prepare the topping, use an electric mixer to beat heavy whipping cream until soft peaks form. Add 1 teaspoon sugar and continue beating until stiff peaks form. Spread evenly over top of chilled and set pie. Slice and serve.
Store pie covered in refrigerator for up to 4 days.
Tips:
- Do not puree strawberry mixture to smooth consistency.