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Fresh Strawberry Pie with Whipped Cream

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Fresh Strawberry Pie with Whipped Cream

Fresh Strawberry Pie with Whipped Cream

amanda

Equipment

  • - Pie Dish: A shallow dish with straight or slightly sloped sides, typically made from glass, ceramic, or metal for baking the strawberry pie mixture.

  • - Parchment Paper: Used for lining baking pans to prevent sticking and facilitate easy removal of the pie after cooking.

  • - Strain Sieve or Fruit Masher: For crushing fresh strawberries if desired, some recipes suggest smoother filling which may require additional processing.

Ingredients

  • 1 (5-ounce) package shortbread cookies

  • 2 tablespoon sugar

  • 2 tablespoon cold unsalted butter, cut into pieces

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Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle.
2

Instruction 2

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 side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.
3

Instruction 3

Select 20 large strawberries as close to 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 glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
4

Instruction 4

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 metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.
5

Instruction 5

Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.
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