RECIPE: Fresh Strawberry Pie with Homemade Whipped Cream

We picked a lot of strawberries this past weekend, and I was dreading them going bad in the refrigerator, since we weren’t eating them fast enough. I think we had like…$18 worth of you-pick strawberries? I thought about making some jam or some jelly, but didn’t have glass jars on hand. I decided to make a pie, since all I needed to buy to make it was a box of Sure-Jell. This recipe was adapted from Cook’s Country, my favorite recipe and cooking resource. The only major modification I made was that I didn’t make a homemade crust, and obviously if you’re an expert baker with a stellar pie crust recipe, you should use it.

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RECIPE: Fresh Strawberry Pie with Homemade Whipped Cream

You’ll Need:

For the strawberry pie filling:
3 pounds of fresh strawberries, gently rinsed and dried, greenery removed (obviously, right?)
3/4 cup white sugar
2 T cornstarch
1 1/2 t Sure-Jell for low-sugar recipes *you MUST get the one for low-sugar recipes in the PINK box, otherwise the filling won’t set*
generous pinch Table salt
1 T juice from 1 lemon
1 already-baked pie shell

For the fresh whipped cream:

1 cup cold heavy cream
1 tablespoon sugar

1. The first step is to make the gel that the berries are ultimately going to be set in within the pie crust. Select 6 ounces of the ugly and/or under-ripe berries. I think this was around 8-10 small to medium sized berries for me? In a food processor, blend berries to a puree. You should have about 3/4 cup puree.

2. In a medium saucepan, whisk the dry ingredients together: sugar, cornstarch, Sure-Jell, and salt. Stir in the berry puree until all ingredients are incorporated.

Cook over medium-high heat, stirring constantly with a rubber spatula, and bring to full boil. Stirring constantly is key; if you don’t continue to scrape the bottom of the saucepan with the rubber spatula, the mixture is going to burn, and quickly. Boil while constantly mixing for 2 minutes. Transfer to large bowl and stir in freshly squeezed lemon juice. Let cool to room temperature.

3. Measure out two pounds of the prettiest and ripest strawberries. You will have to cut the huge ones in half. As a general rule, you don’t want any berry to be bigger than would be a single bite of pie. Once the glaze that you boiled previously is at room temperature, add strawberries to bowl with glaze and fold gently with rubber spatula until they are all evenly coated. Scoop berries into already baked pie shell. Arrange the strawberries in the pie so it looks pretty. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

4. When you’re ready to serve the pie, beat the heavy cream and sugar with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 more seconds. Increase speed to high; continue beating until cream is smooth, thick, and forms soft peaks; approximately 30 to 60 seconds. This whipped cream is so delicious and so incredibly easy that I’m not sure why anyone buys that Ready Whip stuff in a can!

5. Enjoy the taste of springtime. 🙂

Always better with a cute little kitchen helper!

Pumpkin showing me her piemaking face.

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