Fresh Strawberry Pie
In a saucepan, mix together the sugar and cornstarch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.
In a saucepan, mix together the sugar and cornstarch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.
- Carbohydrate 129.205359935008 g
- Cholesterol 0 mg
- Fat 2.28199999518236 g
- Fiber 15.2359999669384 g
- Protein 5.10239998924315 g
- Saturated Fat 0.114359999759229 g
- Serving Size 1 1 pie (890g)
- Sodium 9.73758885909272 mg
- Sugar 113.96935996807 g
- Trans Fat 0.661199998602635 g
- Calories 519 calories
Step-by-step
- In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
- Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
- Refrigerate until set. Serve with whipped cream, if desired.
A glossy sheen of fruit glaze coats bright red berries resting inside a crisp, fully baked crust. Storing fruit pies containing high-water-content produce creates distinct structural challenges. Strawberries continuously release cellular fluid when exposed to sugar and ambient air. This moisture migration softens pastry crusts within twenty-four hours.
Thermal management resolves premature structural breakdown. Boiling water fully hydrates cornstarch molecules, but mixing the dry starch with white sugar first prevents clumping by physically separating individual starch granules. The gelatin mixture must cool completely to room temperature, roughly 68 degrees Fahrenheit, before contacting the raw fruit. Pouring hot liquid over fresh berries initiates cellular collapse, releasing excess water that dilutes the setting agents.
Timing matters significantly during assembly. Arrange berries tightly with points facing upward to maximize surface contact and create channels for the setting glaze to infiltrate. Chill the assembled pies for at least two hours at 40 degrees Fahrenheit to allow the starch and gelatin matrix to form a firm gel network.
Second-day leftovers require specific handling. Cover the pie loosely with inverted plastic wrap rather than pressing plastic directly onto the glaze surface, which traps condensation. Consume within 48 hours for optimal textural contrast between the gelatinized filling and the pastry base. Substituting arrowroot for cornstarch at a 1:1 ratio yields a shinier glaze that withstands refrigeration without weeping.
