Strawberry Pie Scratch (Printable Version)
# What You'll Need:
→ Crust
01 -
1 fully cooled, ready-made pie crust
→ Glaze
02 -
240 milliliters fresh strawberry puree
03 -
150 grams cane sugar
04 -
60 milliliters water
05 -
2.5 tablespoons corn starch
→ Filling
06 -
900 grams strawberries, cleaned up and sliced
# Steps to Follow:
01 -
Cut up the chilled pie and hand out slices. Top with some whipped cream if you feel like it.
02 -
Pop it in the fridge for at least three hours or even overnight so it can set up and the flavors get nice and blended.
03 -
Dump the strawberry glaze mix into your cooled pie crust. Spread it out and pile it a little higher in the center if you want.
04 -
Once the glaze’s not hot anymore, mix in all those strawberry slices so everything's coated pretty evenly.
05 -
Wash the berries, toss the tops, and cut up the strawberries.
06 -
Once everything’s thick and glossy, take it off the heat. Wait until it cools all the way before you move on.
07 -
Let it bubble away on a gentle boil for three to five minutes. Keep stirring until it gets thick and goes a deep red.
08 -
Heat your saucepan on low or medium, keep mixing while it comes to a boil, and don’t let it stick or burn.
09 -
Pour the corn starch and water mix plus sugar into your saucepan. Now add the strawberry puree and mix it in well.
10 -
Take a little measuring cup and mix the corn starch into the water till it’s totally smooth.
# Additional Tips:
01 -
Need it to cool fast? Put the glaze bowl in the fridge or freezer and stir sometimes so it chills evenly.