Fresh Strawberry Pie Recipe with Jello in the Glaze
This recipe for Fresh Strawberry Pie makes a not-too-sweet fruit dessert formulated for maximum enjoyment of fresh strawberries. The easy pat-in-the-pan crust takes it over the top.
2tablespoonspowdered strawberry Jello - do not sub diet Jello
¾cup(255 ¾g)corn syrup
A few drops of red food coloring - if desired
⅛teaspoonalmond extract - optional
2quarts(1893g)fresh strawberries - cleaned and de-stemmed
Pre-baked 9-inch pie crust
1 ½cups(180g)unbleached, all-purpose flour
½teaspoonsalt
2tablespoonssugar
⅛teaspoonbaking powder
¼cup(57g)frozen butter - grated (This process is much easier if you start with a whole stick so you have something to hang on to.)
1tablespooncream cheese - room temperature
¼cup(54g)vegetable oil
2tablespoonscold milk
Instructions
Glaze
Combine water, cornstarch, Jello, and corn syrup (in that order) in a microwave-safe glass bowl. Stir or whisk until dissolved. Cook until mixture boils and thickens to the consistency of maple syrup.
Microwave on HIGH for 4-7 minutes, stirring once or twice. The mixture should boil and thicken to the consistency of thick maple syrup.
Add food coloring and flavorings if using. Set aside to cool.
Assembling the pie
Arrange 2 quarts fresh strawberries in a pretty pattern in a pre-baked and cooled pie crust. If the fruit is very large, cut in halves or quarters. I try to buy smaller berries so I don't have to cut them. They seem to last longer. Pour glaze over strawberries, taking care to cover every berry.
Alternately, pour glaze over strawberries in a large bowl. Gently mix. Pour strawberries/glaze mixture into pie crust. Although not as pretty as arranging individual strawberries, I like the way the gel holds the berries together better.
Refrigerate at least 2 hours. Best eaten the day it's made. Serve with whipped cream.
Pie Crust-Original Instructions
Whisk together the 1 1/2 cups unbleached, all-purpose flour, 1/2 teaspoon salt, 2 tablespoons sugar, and 1/8 teaspoon baking powder in a medium bowl.
Add grated 1/4 cup frozen butter and 1 tablespoon cream cheese to dry ingredients and combine them with your fingers. The texture should be coarse with pieces of varying sizes like oatmeal and fine bread crumbs combined.
Mix 1/4 cup vegetable oil and 2 tablespoons cold milk. Pour into flour and butter mixture all at once. Use a fork to mix until all flour/butter particles have been kissed by moisture. The mixture should have a "shaggy" appearance.
Dump into a clean pie plate and pat out the crust with your fingers as smooth as possible, taking care to evenly cover the pie plate and sides. It probably won't be perfect, but it will be fine if you have no holes or terribly thick places. Place the crust in the freezer while you preheat the oven to 375˚F.
Place rolled and twisted parchment paper on top of the pie crust (see picture on this post) or use beans or rice to weigh down the crust. Bake for 12 minutes. Remove weights or paper and continue to bake another 8-10 minutes until golden brown. Watch closely in the last 2-3 minutes. It can go from gloriously golden to badly browned faster than you can answer the doorbell. Set aside to cool. Assemble pie according to directions in step 4 in the Glaze directions.
Pie Crust-Method 2 (in a food processor)
Add flour, salt, sugar, and baking powder to the food processor bowl and pulse several times to mix thoroughly.
Add frozen or very cold butter (cut into 6-8 pieces) and cream cheese to the dry ingredients. Pulse until the mixture looks similar to raw oatmeal flakes.
Combine oil and milk and pour over ingredients already in the bowl. Pulse just until the mixture looks shaggy. The mixture should stick together if you press on it with your fingers. If too dry, add a little bit more milk and pulse 2-3 times.
Remove blade from the bowl. Dump dough mixture into a clean pie plate and pat out the crust with your fingers as smooth as possible taking care to evenly cover your entire pie plate. It probably won't be perfect but as long as you have no holes and no terribly thick places, it will be fine. Place crust in the freezer while you preheat oven to 375 degrees.
Using non-stick aluminum foil to cover raw crust. Place a flat piece of foil over the top with the non-stick side next to the crust. Use your hands to press the foil down into contact with the crust. No need to place weights on top.
Bake 12 minutes, then remove foil and continue to bake another 8-10 minutes until golden brown. Watch closely in the last 2-3 minutes. It can go from gloriously golden to badly browned faster than you can answer the doorbell. Set aside to cool. Assemble pie according to directions in step 4 in the Glaze directions.