This pie is made with fresh whole or sliced, uncooked strawberries in the pie and cooked crushed berries in the glaze.
INGREDIENTS
1 Recipe Emily Stewart’s Pie Crust, baked and cooled
4 cups fresh strawberries, rinsed with leaves and stems removed (sliced or whole)
1 recipe strawberry glaze (see recipe below)
1 cup heavy cream, whipped and flavored with 1 teaspoon vanilla and 2 tablespoons powdered sugar
Emily Stewart’s Pie Crust
2 cups flour
1 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable oil
3 tablespoons milk
Sift dries into medium-sized mixing bowl. Mix milk and oil together with fork and add to dries, mixing well. Pat this mixture into a 9-inch pie pan to form crust. Bake in 350-degree oven for 15 minutes, or until golden brown. Cool.
Strawberry Glaze
2 cups fresh strawberries, greens removed
1 cup water
3 tablespoons cornstarch
3/4 cup sugar
red food coloring, optional
Bring strawberries and water to boil in medium sized pot. Cook for about two minutes, stirring with spoon to mash the berries. Remove from heat and sieve through strainer. Return mixture to same pot. Mix sugar and cornstarch together in separate bowl, and stir into berries. Bring to boil, stirring constantly, until mixture is thickened and will coat the back of a spoon. Can add a few drops of red food coloring, to enhance color. Remove from heat and cool to room temperature.
Pie Assembly
Wash and remove stems from about 4 cups of fresh, ripe strawberries. Place half of the berries, whole or sliced – your preference, either way is pretty – in bottom of cooled crust. Pour 1/2 of the glaze over this layer of berries. Make a second layer with remaining berries and pour remaining glaze over this layer. Chill. Serve with a dollop of whipped cream. This pie should be eaten the same day, since the glaze can make the crust soggy if left overnight.