Strawberry Pie

Makes one 9-inch pie, serving 8-10 (maybe fewer if you're like me).

More strawberries are called for than needed to account for being selective about the ones that don't look as attractive.  I personally don't mind the derpy looking ones and think there's something very perfect about the slightly imperfect.  I did however notice that the berries that hang a bit separated from their stem, tends to be sweeter than the ones where the stem is securely attached.  Maybe I'm just imagining things.

According to Cook's Illustrated, where this recipe is from, it's important to "use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly."  Also, "the pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good."  hehehe...

Apparently, low-sugar pectin and cornstarch has molecules that bond together once combined with liquid, then heated and cooled.  This bond holds water in, resulting in the jelly texture.  The cornstarch molecule is Amylose, is a weak structure; while low-sugar pectin molecules are big and strong because of calcium ions.

J. and I made an almond streusel type crust for the pie shell, since R. has a gluten sensitivity.  Pretty happy about the finished product.

Ingredients:
4 pints (about 3 pounds) fresh strawberries, gently rinsed and dried, hulled (see note)
3/4 cup (5 1/4 ounces) sugar
2 tablespoons cornstarch
1 1/2 teaspoons Sure-Jell for low-sugar recipes (see note)
Generous pinch Table salt
1 tablespoon juice from 1 lemon
1 pie shell

Instructions:

1. For the Filling: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.
2. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof 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.
3. 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 any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

Fresh Strawberry Filling Recipe from Cook's Illustrated