1 Blind bake the crust: Roll out the crust and ease it right into a 9-inch pie plate. Trim and crimp the perimeters, then refrigerate for at the very least a half hour.
Line the pie crust with parchment paper or foil, then fill with pie weights or dry beans. Bake for 20 minutes at 350F. Remove the pie weights and proceed baking for 10 to 15 minutes till the crust is calmly golden. (For full blind-baking directions, see this put up)
Cool the pie crust fully earlier than assembling the pie.
2 Prepare the strawberries: Cut in half 15 of the biggest strawberries (about 1 pound) and put aside for the highest of the pie.
Cut the remaining strawberries into skinny slices.
three Make the glaze: In a blender, puree 2 cups of the sliced berries with the sugar, pectin, cornstarch, and lemon juice till clean. Transfer to a saucepan and set over medium excessive warmth. Stir the glaze consistently till the combination involves a rolling boil. Boil for 1 minute.
Transfer the glaze to a big bowl utilizing a spatula and permit to chill for 20 minutes. Scoop out and put aside 1/four cup of the glaze; you will use this for the highest of the pie.
four Fill the pie: Stir the remaining sliced strawberries into the bowl of glaze till evenly coated. Spoon the filling into the pie. Level it in order that the slices are flat, and prepare the reserved, halved strawberries on prime.
Thin the reserved glaze with 1 to 2 tablespoons of water, and brush it over the pie.
5 Refrigerate for 1 hour, or till the glaze is ready. The pie is greatest served on the day it’s made.
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