Strawberry pie

Time 50 minutes
Yields Serves 8
Strawberry pie

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


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.


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.


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.


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


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.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.