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Fresh Strawberry Pie
recipe
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Chicago
Fresh Strawberry Pie
Martin Sorge
Martin Sorge
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$1.00
A delicious pie featuring fresh strawberries. The crust is cooked, but the strawberries remain fresh for that juicy texture. The pie is held together with a gelatin mixture that includes freeze-dried strawberries for an intensified strawberry flavor.
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You Need

one 9-inch pie
3:00

  • Crust

    • 1 blind baked pie crust in a 9-inch pie pan, cooled (a graham cracker crust or sweet shortcrust would also be great)

  • Strawberry Filling

    • About 3 pounds (1360 g) fresh strawberries

  • Strawberry Puree

    • 12 ounces (340 g) fresh strawberries
    • 150 g (3/4 cup) sugar
    • 1/4 tsp salt
    • 28 g freeze-dried strawberry powder or 28 g freeze-dried strawberries
    • 2 tablespoons water
    • 2 1/4 tsp unflavored gelatin powder (1 packet)

    • How To

    1. Wash and hull the strawberries then place them in a large bowl. Cut any large ones in half, then chill them in the refrigerator. Check if you have the right amount by dumping them into an empty pie pan. It should fill the pan, with a bit of a mound in the middle.
    2. In a small microwave-safe bowl, add the water, then sprinkle over the gelatin. Let sit for 5 minutes.
    3. Wash and hull the 12 ounces of strawberries, then plop them in a blender or food processor, followed by the sugar, salt, and freeze-dried strawberry powder. Process or blend until smooth, about 1 minute.
    4. Take the bloomed gelatin and put it in the microwave for 10-20 seconds, stopping after the first 10 seconds to ensure it is fully melted. Add the melted gelatin to the strawberry puree and whisk thoroughly to combine.
    5. Remove the strawberries from the refrigerator and pour the puree over them. Toss them to coat in the gelatin mixture. Using a slotted spoon, spoon the strawberries into the baked pie shell. You may need to push or arrange the strawberries to fit. It's OK if it's piled high.
    6. Carefully spoon the remaining puree over the strawberries to fill in any gaps. Gently tap the pie on the counter a few times to pop any bubbles.
    7. Chill the pie, uncovered, for at least two hours before serving. Serve with whipped cream.