A Gorgeous Fresh Strawberry Pie To Try This Summer
SEE MORE: 15 Food That Are Better Frozen
- 1 (5-ounce) package shortbread cookies
- 2 tablespoon sugar
- 2 tablespoon cold unsalted butter, cut into pieces
- 2 pounds (1 1/2-inch) strawberries, hulled (see cooks’ note, below)
- 3/4 cup sugar
- 1/3 cup fresh lemon juice
- 1 envelope unflavored gelatin (2 1/4 teaspoons)
- lightly sweetened whipped cream
Crust: Preheat oven to 350°F with rack in middle.
Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.
Filling and Assembly: Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.
Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.