Fresh Strawberry Pie

[Olga Drozd]

Fresh Strawberry Pie

Seek out ripe, farmer's market-quality berries.  Make certain that you use Sure Jell engineered for low or no sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly.  The pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good.  When used together - Sure-Jell (in a pink  box) and cornstarch they will yield a glaze with just the right texture.  Cornstarch on its own will produce a filling that is too loose and pectin produces a filling that is too firm, but a combination produces a filling that is just right.

BAKED SINGLE PIE SHELL:

1 1/4 cups (6 1/4 ounce) unbleached all purpose flour, plus more for work surface - divided
1/2 teaspoon table salt
1 Tablespoon sugar

6 Tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
1/4 cup (about 1 3/4 ounces) chilled vegetable shortening, cut into 4 pieces

2 Tablespoons vodka, cold
2 Tablespoons cold water

Prepare baked pie shell first.

Process 3/4 cup flour, salt, and sugar together in food processor until combined, about two 1-second pulses.  Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).  Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade.  Add 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.  Empty mixture into medium bowl. 

Sprinkle vodka and water over mixture.  With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.  Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425º F.

Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick.  Roll dough loosely around rolling pin and unroll into pie place, leaving at least 1-inch overhang on each side.  Working around circumference, case dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand.  Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

Trim overhang to 1/3 inch beyond lip of pie plate.  Fold overhang under itself; folded edges should be flush with edge of pie plate.  Place dough or press tines of fork against dough to flatten against rim of pie plate.  Refrigerate dough, lined plate until firm, about 15 minutes.

Remove pie plate from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes.  Remove foil and weights, rotate plate, and bake for 5 to 10 minutes, until crust is golden brown and crisp.  Let cool to room temperature.  Makes ONE 9-inch pie shell.

FILLING:

4 pints (about 3 pounds) fresh strawberries, gently rinsed and dried, hulled
3/4 cup sugar (5 1/4 ounce)
2 Tablespoons cornstarch
1 1/2 teaspoons Sure-Jell for low sugar recipes
Generous pinch table salt
1 Tablespoon juice from 1 lemon
1 Bake Pie Shell (recipe above)

WHIPPED CREAM:

1 cup cold heavy cream (whipping cream 35%)
1 Tablespoon sugar

FOR THE FILLING: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1 1/2 cups.  In a food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed.  You should have about 3/4 cup berry puree.

Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan.  Cook over medium-high heat, stirring constantly with heat proof rubber spatula, and bring to full boil.  Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking).  Transfer to large bowl and stir in lemon juice.  Let cool to room temperature.

Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; half only extra large berries.  Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated.  Scoop berries into pie shell, piling into mound.  If any cut sides face up on top, turn them face down.  If necessary, rearrange berries so that holes are filled and mound looks attractive.  Refrigerate pie until chilled, about 2 hours.  Serve within 5 hours of chilling.

FOR THE WHIPPED CREAM: Just before serving, beat 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 trail, about 30 additional seconds.  Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, 30 to 60 seconds.

Cut pie into wedges.  Serve with whipped cream.  Makes one 9-inch pie, Serving 8 to 10.