Here is the recipe for the strawberry pie we talked about last week…lots and lots of you seemed to want to get your grubby little paws on this recipe and so, ask and ye shall receive is what I always say…
Actually, I don’t ever say that…
And truth be told, I’m pretty lazy, so most times, if you ask, I’ll tell you to go get it yourself and bring me one too while you’re up….
But all that aside, kids, this recipe is the bomb.com! I wish I could take credit for inventing it, but in fact it is straight out of an old issue of gourmet magazine…and thank god I saw it and was all “ZOMG!%#^&^ GET IN MY FACE” or else we never would have known….never know of the magic that this pie could conjure…seriously. You think I am exaggerating again, but I speak nothing but truths.
So here’s the scoop…this pie takes more time to make than it seems like it will but most of the time is inactive time…you’ve got to do a minor amount of babysitting and “stirring occasionally” but other than that, it’s a cinch and believe you me, you are going to have stalkers lined up for the rest of your summers begging for this thing, so be prepared, ok?
Ready? GO!
FRESH STRAWBERRY PIE WITH WHIPPED CREAM
FOR CRUST
• 1 (5-oz) package shortbread cookies (I use a little less than half a package of the keebler sandies, and that’s more than 5oz, but I like a little extra crust)
• 2 tablespoons sugar
• 2 tablespoons cold unsalted butter, cut into pieces
FOR CRUST
• 1 (5-oz) package shortbread cookies (I use a little less than half a package of the keebler sandies, and that’s more than 5oz, but I like a little extra crust)
• 2 tablespoons sugar
• 2 tablespoons cold unsalted butter, cut into pieces
FOR FILLING
• 2 lb (1 1/2-inch) strawberries, hulled (see cooks’ note, below)
• 3/4 cup sugar
• 1/3 cup fresh lemon juice
• 1 envelope unflavored gelatin (2 1/4 tsp)
ACCOMPANIMENT
lightly sweetened whipped cream
MAKE CRUST
• Preheat oven to 350°F with rack in 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 side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.
PREPARE FILLING AND ASSEMBLE PIE:
• Select 20 large strawberries as close to 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 glass 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 metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes. (this is a lie. It always takes mine at least an hour to start to mound.)
• Spoon 1/2 cup filling into piecrust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.
