About the Recipe
Strawberries are a highly prized perennial garden fruit that brings a burst of sweetness & color to early summer days. Once they ripen, we turn to one of our favorite family recipes to make the most of their flavor in a delectable Strawberry Pie. This recipe is sweet, easy, and the perfect way to celebrate the season’s best fruit.
Ingredients
PÂTE SUCRÉE CRUST
12.30 oz. Foster’s Tart Shell Crust Mix
1 large egg
3 Tbsps. heavy cream
FOR THE SWEETENED WHIPPED CREAM
1-1/2 cup heavy whipping cream (355ml)
1/2 cup powdered sugar - 2 oz.
1 tsp. vanilla extract
STRAWBERRY GLAZE FILLING
3 lbs. Fresh strawberries, washed, hulled & halved *
1/3 cup water (79 ml.)
3 Tbsp. Tapioca starch (mix with sugar)
1 cup granulated sugar (7.1 oz.)
2 tsp. lemon juice
1 tsp. vanilla extract
3 drops of Lor-Ann brand orange oil
*FOR PRESENTATION PURPOSES, LEAVE 12 - 15 STRAWBERRIES UNCUT FOR TOP OF PIE.
Preparation
1. Using a 10-inch pie pan, prepare the Tart Shell Crust Mix according to the directions on the pouch. Prick the bottom of the tart shell with the tines of a fork, then refrigerate or freeze for at least 20 minutes before blind baking. Preheat the oven to 375°F and bake the shell about 20-minutes while preparing the whipped cream and strawberry filling.
2. Prepare the whipped cream in a cold, medium-sized metal bowl. Add all ingredients and beat with an electric mixer until stiff peaks form, checking periodically. Stop mixing once the cream is thick and fluffy, about 20 minutes. Refrigerate immediately and keep cold until ready to use.
3. Strawberry Filling: In a saucepan, combine 1-lb of halved strawberries with 1/3 cup water. Cook over medium heat, stirring, until boiling—take care not to scorch. Reduce heat and simmer 5–6 minutes to release juices. Strain and press the pulp to extract 1 cup of juice, adding more water if needed. Return the juice to the saucepan. Stir in tapioca starch and sugar; cook until thickened. Remove from heat and let cool slightly. Stir in lemon juice, vanilla extract, and orange oil. Toss with remaining strawberries, then arrange in the tart shell, flat sides down. Garnish the top of the pie with glazed whole strawberries.
4. Chill the entire pie in the refrigerator before piping the whipped cream on top. Refrigerate for a few hours before serving. Enjoy!
RECIPE AUTHOR: Down Home Bakery, LLC.