Fresh strawberry pie
Preppy Kitchen · ♥ 8.9K likes · 320.6K views · 8 min video
Read about fruit pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- blind-baked pie crust
Blind-bake the pie crust until golden brown, tenting it, and let it cool.
Divide the strawberries roughly in half; set half aside in a big bowl.
- ¼ cup water
- 1 tbsp lemon juice
Put the other half in a medium saucepan with the water, lemon juice and granulated sugar.
- 150 g granulated sugar
Mash the strawberries with a potato masher or a big fork.
- ¼ cup water
- 5 tbsp cornstarch
Mix the second quarter cup of water with the cornstarch in a small bowl to make a slurry.
The cornstarch slurry
Bring the strawberry mixture to a boil over medium heat, stirring occasionally with a wooden spoon.
Reduce to medium-low, stir in the re-mixed cornstarch slurry, and simmer about five minutes, stirring frequently, until translucent and noticeably thickened, with fewer, bigger bubbles.
Take off the heat and cool about 10 minutes; a shallow dish cools it faster.
Knowing it has set, and cooling
Pour the cooled mixture over the fresh strawberries and stir to coat.
Combining and filling the crust
Pour the filling into the baked crust and spread it with a spatula to reach the bottom everywhere.