Monday, June 17, 2013

strawberry pie

Annnnnd, we're back!
Life has been busy!  I still cook and bake plenty, but sometimes it feels like such a chore to stop and photograph every step.  Especially when time is a factor.  

Well you're in luck today because I made a strawberry pie for Father's Day and I wasn't too lazy to take pictures!

First you'll need a pre-baked pie crust.  Ok so I'm kind of a liar, I did not take a picture of the crust.  Sorry!  It was a store bought crust and I just followed the instructions on the package.

Moving along...

For the filling, start by rinsing, hulling, and slicing 1lb of fresh strawberries.
Lucky for me I have cute tools to help get the job done faster!

Next you'll add 2lbs frozen strawberries to a large saucepan.

Heat for a few minutes on medium-low until they start releasing juices, then turn the temperature up to medium high, and stir frequently.

While the strawberries are heating, get a small bowl and add 1 tbsp unflavored gelatin...

2 tbsp water...

and 2 tbsp lemon juice.

Stir and let sit until softened and thick, at least 5 min.

After about 25-30 minutes, your saucepan of whole strawberries will look like this.
Remember to stir frequently (else  you'll scorch the pan and your berries).  No mashing needed, the heat and constant stirring will turn the whole berries into this jam-like consistency for you

Pour the mixture into a measuring cup and make sure you have 2 cups.  If you have more, put it back in the pot and continute heating & stirring until the mixture has reduced more.  Once you have 2 cups, put it back in the pan.

Now you can add the gelatin mixture

a cup of sugar

and a pinch of salt

stir well,

and turn the heat back on and simmer for a few minutes.

Now you can turn off the heat and add your sliced berries.

Fold them in gently...

and add to a large bowl.

Let the mixture cool to room temperature for about 30 minutes.

Then add to your pre-baked pie crust.

Refrigerate until firm, about 4 hours.  I prepared mine in advance and refrigerated it overnight.

This recipe is for a 9-inch pie.  my pie plate is 9.5 inches so I had a little extra room on top. 
Not to worry!  We can fill that gap with whipped cream!

For the topping, add 4 oz (1/2 block) of softened cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla extract to your mixer and beat on medium speed for about 30 seconds until it's smooth

with the mixer still running, add 1 cup heavy cream

beat until stiff peaks are formed

I spooned mine into a bowl because I transported it to Grandma & Grandpa's before I added it to the pie

Spoon a few dollops of whipped cream onto the pie

and spread it around with the back of a spoon or  rubber spatula.

I tried to swirl it around to make it pretty.

Slice the pie and serve it on up!

I've made this pie several times and everyone always loves it.  Hope you do too!

Icebox Strawberry Pie (From Cook's Illustrated / Cook's Country)

filling ingredients.
1 pound fresh strawberries , hulled and sliced thin
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
Pinch salt

1 (9-inch) pie shel, pre-baked and cooled

topping ingredients.
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

filling procedure.
Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups).

Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes.

Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

topping procedure.
With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. 

With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

In step 1, be sure to accurately measure the reduced strawberry mixture: You’ll need exactly 2 cups. Scrape the strawberry mixture into a large liquid measuring cup. If it measures more than 2 cups, return it to the pan to cook down. It may seem fussy to stop to measure, but the pie will not set or slice properly if you have more than 2 cups of the strawberry mixture.

here's a shot of me with the strawberry pie requester and #1 man in my life.
Happy Father's Day, Daddio!!
(note the empty pie plate on the right - we killed it!)


  1. I want this in and/or around my mouth. Strawberry rhubarb pie might get bumped out of my top 5.

  2. I wanted to second that this pie is delicious! We also love their Cook’s Illustrated Fresh Strawberry Pie, which is quite a different style using whole strawberries with a homemade glaze. I have made them both twice each; this is my husband's fav and the CI pie is my fav, but we both love both, and I can’t imagine anyone not loving a slice of this pie! The Easy Chocolate Ice Cream from this issue of Cook's Country is also his favorite chocolate ice cream :)