How to Make Fresh Strawberry Pie

Fresh Strawberry Pie Recipe Source: American Test Kitchen
Ingredients: Serve 8 Make One 9 inch pie
1 pool proof Single crust pie dough (recipe follows)

3 pounds strawberries, hulled ( 9 cups )
¾ cup ( 5 ¼ ounces ) sugar
2 tablespoons cornstarch
1 ½ teaspoon sure jell for low sugar recipe generous pinch salt

1 cup heavy cream, chilled
1 tablespoon sugar

FOR THE PIE DOUGH: remove dough from refrigerator and roll out on generously floured(up to ¼ cup ) counter to 12 inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1 inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with one hand. Refrigerate until dough is firm, about 30 minutes.

Adjust oven rack to lowest position, place baking sheet on oven rack, and heat oven to 425 degrees. Trim dough overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute edges using thumb and forefinger or press with tines of fork to flatten against rim of pie plate. Refrigerate dough lined plate until firm about 15 minutes.

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

FOR THE FILLING: select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1 ½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds. Scraping bowl as necessary (you should have about ¾ cup).

Whisk sugar, cornstarch, sure jell, and salt together in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium high heat, stirring constantly with 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; halve 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 and cut sides face up on top, turn them facedown. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours or chilling.

FOR THE WHIPPED CREAM: just before serving, using stand mixer fitted with whisk, whip cream and sugar on medium low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form 1 to 3 minutes.

Cut pie into wedges and serve with whipped cream. end

Make enough for one 9 inch crust pie dough
1 ¼ cups (6 ¼ ounces ) all purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoon unsalted butter, cut into ¼ inch pieces and chilled
¼ cup vegetable shortening, cut into 2 pieces and chilled
2 tablespoon cold vodka
2 tablespoon water

Pulse ¾ cup flour, sugar, and salt in food processor until combined, about 2 pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven chumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of`butter remaining and there should be no uncoated flour). Scrape down bowl and redistribute dough evenly around processor blade. Add remaining ½ 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 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 disk in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.

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