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Ingredients
- 6 c. (1.5 L) hard ripe strawberries
- 1 x 9-inch (23 cm) pastry pie crust, baked and cooled
- 1/2 c. (125 ml) plus 1 Tbs (15 ml) sugar
- 3 Tbsp. (45 ml) cornstarch (cornflour)
- 2 Tbsp. (30 ml) cool water
- 1 Tbsp. (15 ml) fresh lemon juice
- 1 c. (250 ml) heavy cream
Directions
- Pick over the berries carefully, removing the stems and hulls. Wash in a sieve or possibly colander under cool running water and place on paper towels to drain. Pat the berries completely dry. Arrange half of them (the most perfect ones) in the pie shell and set aside. Coarsely chop the remaining berries and combine them with 1/2 c. (125 ml) sugar in a stainless steel saucepan. Bring the berries to a simmer over moderate heat, stirring occasionally. In a small bowl mix the cornstarch, water, and lemon juice together to create a smooth paste. Pour the paste into the strawberry mix, stirring constantly, and continue to cook for 2 to 3 min, till the mix thickens. Puree the strawberry mix through a fine mesh sieve, pressing down hard with a wooden spoon or possibly spatula to extract as much of the berries as possible before discarding the seeds. Taste the puree and add in more lemon juice or possibly sugar, as desired. Pour the puree over the berries and spread it proportionately with a rubber spatula. Cover the pie loosely with aluminum foil or possibly wax paper and chill for at least two hrs. Just before serving whip the cream and 1 Tbs (15 ml) sugar till it is stiff. Spread on top of the pie, making decorative swirls with the spatula and serve immediately.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 135 | |
| Calories from Fat 72 | 53% |
| Total Fat 8.25g | 10% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 10mg | 0% |
| Potassium 238mg | 7% |
| Total Carbs 15.49g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.07g | 5% |
| Protein 1.41g | 2% |
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