Comfy Cuisine: Fresh Strawberry Pie

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The berries are key in this pie, so look for strawberries that are plump, fragrant and fully ripe.

by Patricia Stagich

Prep Time: 45 min.

Cook Time: 15 min.

Keywords: pie strawberry, gelatin summer

For Crust

  • 1 (5 oz) package shortbread cookies
  • 2 tablespoons sugar
  • 2 tablespoons cold, unsalted butter, cut into pieces

For Filling

  • 2 lbs. fresh strawberries, hulled
  • 3/4 cup sugar
  • 1/3 cup fresh lemon juice
  • 1 envelope unflavored gelatin (2-1/4 tsp.)

Make Crust:

Preheat oven to 350 degrees F with rack in the 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 sides of a 9-inch pie plate or tart pan. Bake until golden, about 10-12 minutes. Set aside to cool.

Prepare filling and assemble pie:

Select 20 strawberries as close to the 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 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 bowl and set in the freezer, stirring frequently, just until mixture starts to set, 20-30 minutes.

Spoon 1/2 cup filling into pie crust and arrange berries (halved or whole) on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

Serve with whipped cream.

~Gourmet
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