Filling
23 ounces Granulated sugar (1 lb. 7 oz.)
8 fluid ounces Water
2 1/2 ounces Cornstarch
12 fluid ounces Water, cold
1/2 teaspoon Salt
2 fluid ounces Lemon juice
Red food coloring, as needed
2 quarts Fresh strawberries, rinsed and sliced in half
To Finish:
2 shells Basic Pie Dough (Flaky Dough)
Crème Chantilly (Chantilly Cream), as needed
Yield: 2 Pies
1. Bring the sugar and 8 fluid ounces (240 milliliters) of water to a boil.
2. Dissolve the cornstarch in the cold water and add to the boiling liquid. Cook over low heat until clear, approximately 5 minutes.
3. Stir in the salt, lemon juice and enough red food coloring to produce a bright red color.
4. Pour this glaze over the strawberries and toss gently to coat them. Spoon the filling into the prepared pie shells. Chill thoroughly and top with crème Chantilly for service.
Notes: Method: Cooked Juice
Variation:
Fresh Strawberry Pie with Granola Crunch Topping -- Sprinkle Granola Crunch Topping on the whipped cream after garnishing this pie.
23 ounces Granulated sugar (1 lb. 7 oz.)
8 fluid ounces Water
2 1/2 ounces Cornstarch
12 fluid ounces Water, cold
1/2 teaspoon Salt
2 fluid ounces Lemon juice
Red food coloring, as needed
2 quarts Fresh strawberries, rinsed and sliced in half
To Finish:
2 shells Basic Pie Dough (Flaky Dough)
Crème Chantilly (Chantilly Cream), as needed
Yield: 2 Pies
1. Bring the sugar and 8 fluid ounces (240 milliliters) of water to a boil.
2. Dissolve the cornstarch in the cold water and add to the boiling liquid. Cook over low heat until clear, approximately 5 minutes.
3. Stir in the salt, lemon juice and enough red food coloring to produce a bright red color.
4. Pour this glaze over the strawberries and toss gently to coat them. Spoon the filling into the prepared pie shells. Chill thoroughly and top with crème Chantilly for service.
Notes: Method: Cooked Juice
Variation:
Fresh Strawberry Pie with Granola Crunch Topping -- Sprinkle Granola Crunch Topping on the whipped cream after garnishing this pie.
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