Saturday, May 14, 2011

IceBox Strawberry Pie

America's Test Kitchen does it again! I've tried 2 of their recipes so far and been really impressed. This latest recipe was in a sample issue I received of Cook's Country. Imagine a pie that tastes somewhere in between a strawberry smoothie and jam and because it's chilled it's great for warmer weather. It uses 3 lbs of strawberries...

Serves 8

2 lbs frozen strawberries (I froze my own)
2 Tbsp lemon juice
2 Tbsp water
1 Tbsp unflavored gelatin
1 cup sugar
Pinch of salt
1 lb fresh strawberries, hulled and sliced thin
1 (9") pie shell (I used deep dish) baked and cooled

1. Cook frozen berries in large saucepan over med-low heat till they start to release juice. Increase to med-high and cook till thick and jam-like (about 25 min). Mixture should measure EXACTLY 2 cups. Any more and your filling may be too loose.

2. Combine lemon juice, water and gelatin in a small bowl. Let stand until gelatin has softened and thickened (5 min). Stir this mixture into the cooked berry mix along with the sugar and salt. Return to simmer for 2 min. Transfer to bowl and cool to room temp (about 30 min)

3. Fold fresh berries into the filling. Spread evenly in your already baked pie shell and refrigerate till set (about 4 hours).

1 comment:

  1. I wanted to second that this pie is delicious! We also love their Cook’s Illustrated Fresh Strawberry Pie, which is quite a different style using whole strawberries with a homemade glaze. I have made them both twice each; this is my husband's fav and the CI pie is my fav, but we both love both, and I can’t imagine anyone not loving a slice of this pie! The Easy Chocolate Ice Cream from this issue of Cook's Country is also his favorite chocolate ice cream :)