Receta Fresh Strawberry Pie
The berries are key in this pie, so look for strawberries that are plump, fragrant and fully ripe.
by Patricia Stagich
Prep Time: 45 min.
Cook Time: 15 min.
Keywords: pie strawberry, gelatin summer
For Crust
- 1 (5 oz) package shortbread cookies
- 2 tablespoons sugar
- 2 tablespoons cold, unsalted butter, cut into pieces
- For Filling
- 2 lbs. fresh strawberries, hulled
- 3/4 cup sugar
- 1/3 cup fresh lemon juice
- 1 envelope unflavored gelatin (2-1/4 tsp.)
Make Crust:
Preheat oven to 350 degrees F with rack in the middle.
Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up sides of a 9-inch pie plate or tart pan. Bake until golden, about 10-12 minutes. Set aside to cool.
Prepare filling and assemble pie:
Select 20 strawberries as close to the same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a bowl and set in the freezer, stirring frequently, just until mixture starts to set, 20-30 minutes.
Spoon 1/2 cup filling into pie crust and arrange berries (halved or whole) on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.
Serve with whipped cream.
Powered by
~Gourmet
Sharing with Melt in your Mouth Monday