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Add a photoI'm sure I don't need to tell you, but I will anyway: local strawberries are the only way to go for this pie. I don't even want to think about what it would be like with those tasteless trucked-for-days interlopers, but surely nothing like the sweet, tangy, essence-of-summer bombshell it should be. Even if the season has come and gone where you are (and I realize there are plenty of places further south where it has), just stick a bookmark here and come back next spring. As for the rest of you, what are you still doing reading this? Get pie-making!
p.s. Do note the lengthy chilling time for this pie. To serve it in the evening I'd start on it no later than late morning; if you want to serve it in the afternoon I'd whip it up the night before.
as per blog, i just can't remember which blog i got this from....
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Ingredientes
- For crust:
- 8 oz (225g) shortbread or other crumbly butter cookies
- 2-3 tablespoons sugar
- 3 tablespoons (45g) cold unsalted butter, cut into pieces
- good pinch salt
- For filling:
- 2 lb (1 scant kg) strawberries, hulled and quartered (or cut into eighths, if they're large)
- 3/4 cup (150g) sugar
- 1/3 cup (80ml) fresh lemon juice
- 1 envelope (2 1/4 tsp/9g) unflavored powdered gelatin
Direcciones
- Preheat your oven to 350°F/175°C. Pulse the cookies in a food processor to fine crumbs, then pulse in the sugar, butter and salt until combined. Press the crumb mixture evenly onto the bottom and sides of a 9-inch (23cm) pie dish. Bake until golden and fragrant, about 15-18 minutes. Transfer to a rack to cool.
- In a large bowl, toss the quartered strawberries with the sugar and lemon juice. Let stand, stirring occasionally, 45 minutes to an hour, until the berries have softened but before they start to turn mushy. Drain the berries in a sieve set over a large glass measuring cup. Add enough water to measure 2 cups (480ml). Taste the liquid: it should be lip-smackingly tart and sweet. If it needs either a little more sugar or lemon, add it now. Transfer the juice to a medium saucepan and return the berries to their bowl.
- Sprinkle the gelatin over the strawberry juice and let soften for one minute. Bring to a bare simmer over medium heat, stirring frequently, until the gelatin has dissolved. Meanwhile, prepare an ice bath in a large bowl or the sink. Dip the bottom of the saucepan into the ice water, and stir until the juice has cooled to room temperature, 3-4 minutes. Stir cooled juice back into berries, then transfer the berry bowl to the ice bath. Stir the berries frequently (and gently) until the mixture thickens and begins to mound, 20 to 30 minutes. Alternatively, refrigerate for about 2 hours, stirring occasionally, until the same thing happens.
- Spoon the filling into the crust (you may have a little more than will fit, in which case spoon into a bowl or ramekin and save for a cook's treat). Chill until the filling is set, at least 4 hours. The pie is at its peak as soon as it's firm, but it will stay in fine shape (in the fridge) for about 3 days, though the strawberries will soften progressively over time. Serve slices of the pie with plenty of vanilla-scented whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 8 servings | |
| Calories 257 | |
| Calories from Fat 82 | 32% |
| Total Fat 9.23g | 12% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 112mg | 5% |
| Potassium 33mg | 1% |
| Total Carbs 44.03g | 12% |
| Dietary Fiber 0.4g | 1% |
| Sugars 34.33g | 23% |
| Protein 1.17g | 2% |
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