Fresh Strawberry Pie

NY Times recipe from Samantha Seneviratne who states, “This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it’s reminiscent of strawberry shortcake — but maybe even better.”

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Fresh Strawberry Pie

  • Total time: 5 Hours
  • Servings: 1 Pie

Ingredients

Crust:

  • 10 2/3 oz (300 g) Shortbread Cookies (2 5.3 oz packages)
  • 3 Tbsp Granulated Sugar
  • 1 Tbsp All-Purpose Flour
  • 1/4 tsp Kosher Salt
  • 1/4 Cup (55 g) Unsalted Butter, melted

Filling:

  • 2 1/2 lb (about 1 kg) Strawberries (about 8 to 10 cups), hulled
  • 1/3 Cup (67 g) Granulated Sugar
  • 3 Tbsp Strawberry Preserves
  • 1/4 Cup (30 g) Cornstarch
  • Pinch of Kosher Salt
  • 1 Tbsp Fresh Lemon Juice

Topping:

  • 1 Cup (240 ml) Cold Heavy Cream
  • 1 Tbsp Confectioners’ Sugar
  • 1/2 tsp Pure Vanilla Extract (optional)

Directions

  • 1)

    Prepare crust: Heat oven to 350°F. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.

  • 2)

    Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.

  • 3)

    Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.

  • 4)

    Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top  pie with whipped cream.

Notes

Source: https://cooking.nytimes.com/recipes/1019379-fresh-strawberry-pie