I look forward to berry season more than anything else. More than fall pumpkins. More than Christmas cookies. Cooking with freshly picked berries is the highlight of my annual cooking experience. As a little girl, I remember peeping over the top of the long potluck table at a church picnic, eagerly assessing all my sweet options. There were apple pies, coconut cupcakes, brownies, and other homemade offerings. Yet the creme de la creme of the dessert table was a Fresh Strawberry Pie, piled high with glistening crimson orbs.
Once you’ve experienced GOOD fresh berry pie, you can easily sniff out those that don’t make the cut. So what is the secret to a fantastic fresh strawberry pie, you ask? It’s all about the goo, or lack there of.
You know that thick fake-red syrupy stuff, that for some odd reason is found in the produce department? …The plastic pouch of strawberry flavored goo meant for adding to shortcakes and pie? Let’s let it rot in the grocery store, if that’s even possible. A great fresh strawberry pie recipe is not gooey. The glaze simply glues the berries together, enabling one to cut the pie without it completely falling apart. It adds a glossy finish to the berries and a little extra sweetness, but doesn’t fill up the entire pie with thick gel. If you happen to see a fresh berry pie with all the gaps filled in with gel, run.
In order to creative this perfect, non-filling, just-sweet-enough adhesive glaze, I like to combine strawberry jam with a little powdered gelatine and a little cornstarch. That’s it. Once it’s heated and cooled, the berries will hold together in an natural, unadulterated fashion. It’s a sight to behold.
Today I added crystallized ginger to my pie. The strawberry ginger combination is a surprising delight, with just a touch of sweet heat. It goes perfectly with a traditional pie crust or a crumb crust.
Classic Pie Perfection:
Key Lime Pie ~ The Pioneer Woman Lazy Mary’s Lemon Tart ~ Food 52 Grandma’s Chocolate Pie ~ Homesick Texan Share This Recipe With Friends!
