Strawberries were on sale at the market, which I took as a sign to make this pie.
I used a recipe from America's Test Kitchen; however, I opted to use a graham cracker crust because I wanted to add a bit more sweetness to the pie and I wanted a little more crunch with each bite.
This pie isn't easy to plate but it's nothing that a dollop of whipped cream couldn't help.
- 1 graham cracker crust
- about 2-1/2 pounds of strawberries
- 3/4 cup sugar
- 2 Tablespoons corn starch
- 1-1/2 teaspoons low-sugar pectin*
- a pinch of salt
- 1 Tablespoon lemon juice
- whipped cream to serve, optional
- * The ''pink box'' (Sure-Jell), per the show. The standard yellow won't work since there isn't enough sugar in the recipe.
Pull 6 oz of the worst looking berries.
Clean, hull, and puree them in a food processor until smooth.
In a saucepan, whisk together the sugar, corn starch, pectin, and salt.
Add the puree and continue to whisk over a medium-high heat.
Bring mixture to a boil and cook for 2 minutes.
Remove from heat and pour into a large mixing bowl.
Stir in lemon juice and cool.
Clean and hull the remaining strawberries, keeping them whole.
Add the berries to the large bowl and carefully coat with the sauce.
Place berries in the pie shell and chill for 2 hours.
If desired, serve with whipped cream.