Make this pie when strawberries are at their peak – it’s a perfect summer dessert. Some recipes call for gelatin, but it can make the pie to rubbery. America’s Test Kitchen calls for powdered pectin to thicken the filling which works much better. Measuring…
What you'll need
Ingredients
2 quarts fresh strawberries , washed and hulled; one quart halved (4 cups); remaining quart sliced lengthwise into 4 to 5 slices (4 cups)
1 cup granulated sugar
1 Tbsp. powdered pectin for lower sugar recipes (such as Sure Jell in the pink box)
Pinch table salt
3 Tbsp. cornstarch
Pinch ground cinnamon
2 Tbsp. lemon juice from 1 lemon
1/4 tsp. vanilla extract
1 prebaked 9-inch pie shell
Cream Cheese Topping
4 ounces cream cheese, softened
3 Tbsp. sugar
½ tsp. vanilla extract
1 cup heavy cream
The method
Directions
01
Puree 1 pint (2 cups) of the halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth (you should have 1 1/4 cups; spoon off any extra). Bring puree, sugar, pectin, and a pinch salt to boil, stirring occasionally, in medium saucepan over medium heat. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.
02
Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze, reserving 1/4 cup for topping, into large bowl; cool to room temperature, at least 15 minutes. (be certain that the glaze mixture has cooled before adding the berries; if it is too hot, the berries might begin to cook and soften.)
03
Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into pie shell; spread evenly and smooth surface with rubber spatula. As in the photo, place berry halves in concentric circles, flat side down and pointed ends toward center, starting at center and working toward the outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serve.
04
With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Blue Ribbon Fresh Strawberry Pie
Prep
Cook
Yield
Make this pie when strawberries are at their peak – it’s a perfect summer dessert. Some recipes call for gelatin, but it can make the pie to rubbery. America’s Test Kitchen calls for powdered pectin to thicken the filling which works much better. Measuring…
Ingredients
2 quarts fresh strawberries , washed and hulled; one quart halved (4 cups); remaining quart sliced lengthwise into 4 to 5 slices (4 cups)
1 cup granulated sugar
1 Tbsp. powdered pectin for lower sugar recipes (such as Sure Jell in the pink box)
Pinch table salt
3 Tbsp. cornstarch
Pinch ground cinnamon
2 Tbsp. lemon juice from 1 lemon
1/4 tsp. vanilla extract
1 prebaked 9-inch pie shell
Cream Cheese Topping
4 ounces cream cheese, softened
3 Tbsp. sugar
½ tsp. vanilla extract
1 cup heavy cream
Cook Like James · The method
Directions
1
Puree 1 pint (2 cups) of the halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth (you should have 1 1/4 cups; spoon off any extra). Bring puree, sugar, pectin, and a pinch salt to boil, stirring occasionally, in medium saucepan over medium heat. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.
2
Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze, reserving 1/4 cup for topping, into large bowl; cool to room temperature, at least 15 minutes. (be certain that the glaze mixture has cooled before adding the berries; if it is too hot, the berries might begin to cook and soften.)
3
Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into pie shell; spread evenly and smooth surface with rubber spatula. As in the photo, place berry halves in concentric circles, flat side down and pointed ends toward center, starting at center and working toward the outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serve.
4
With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.
Cook Like James
Blue Ribbon Fresh Strawberry Pie
Prep
Cook
Yield
Make this pie when strawberries are at their peak – it’s a perfect summer dessert. Some recipes call for gelatin, but it can make the pie to rubbery. America’s Test Kitchen calls for powdered pectin to thicken the filling which works much better. Measuring…
Ingredients
2 quarts fresh strawberries , washed and hulled; one quart halved (4 cups); remaining quart sliced lengthwise into 4 to 5 slices (4 cups)
1 cup granulated sugar
1 Tbsp. powdered pectin for lower sugar recipes (such as Sure Jell in the pink box)
Pinch table salt
3 Tbsp. cornstarch
Pinch ground cinnamon
2 Tbsp. lemon juice from 1 lemon
1/4 tsp. vanilla extract
1 prebaked 9-inch pie shell
Cream Cheese Topping
4 ounces cream cheese, softened
3 Tbsp. sugar
½ tsp. vanilla extract
1 cup heavy cream
Directions
1
Puree 1 pint (2 cups) of the halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth (you should have 1 1/4 cups; spoon off any extra). Bring puree, sugar, pectin, and a pinch salt to boil, stirring occasionally, in medium saucepan over medium heat. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.
2
Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze, reserving 1/4 cup for topping, into large bowl; cool to room temperature, at least 15 minutes. (be certain that the glaze mixture has cooled before adding the berries; if it is too hot, the berries might begin to cook and soften.)
3
Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into pie shell; spread evenly and smooth surface with rubber spatula. As in the photo, place berry halves in concentric circles, flat side down and pointed ends toward center, starting at center and working toward the outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serve.
4
With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.
