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Strawberry pie

Time 50 minutes
Yields Serves 8
Strawberry pie
1

In a blender or food processor, puree 1 cup of the strawberries. Reserve the remaining strawberries whole for the pie filling.

2

In a medium saucepan, combine the pureed strawberries, sugar and salt. In a small bowl, dissolve the cornstarch in the water, then add it to the strawberry mixture.

3

Cook over medium heat, whisking constantly, until the mixture is thickened, clear red in color, and comes to a full rolling boil, about 5 minutes. Remove from the heat and whisk in the lemon juice. Cool for 10 to 15 minutes.

4

Pat the remaining strawberries dry with paper towels. This is very important; the glaze will not stick to wet fruit. Set aside a strawberry for garnish. Gently toss the rest of the berries in the slightly cooled glaze.

5

Spoon the mixture into the baked pie shell. Refrigerate for 2 hours.

6

Just before serving, whip the cream with the sugar. Spoon dollops of whipped cream around the edges of the pie. Finish with a dollop in the middle and garnish with a slice of strawberry.

From Yoshiko Iwamoto of Harry’s Berries. This pie is best after being chilled for just a couple of hours, when the glaze has set but the strawberries still retain their freshness. For a more attractive pie, use smaller berries to create an evenly mounded shape.

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