Fresh Strawberry Pie Recipe
Ingredients
| 1 1/4 cups plus 1 tablespoon sifted cake flour | ||
| Sugar | 1 Tablespoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 tablespoons plus 1 1/2 teaspoons margarine | ||
| Neufchatel cheese | 2 Tablespoon | |
| 2 tablespoons plus 2 teaspoons ice water | ||
| 1 tablespoon plus 2 teaspoons lemon juice, divided | ||
| Strawberries | 7 1/2 Cup (16 tbs), divided | |
| Sugar | 1/4 Cup (16 tbs) | |
| Unflavored gelatin | 1 1/2 Teaspoon | |
| Cold water | 3 Tablespoon | |
| 3/4 cup frozen strawberry daiquiri fruit juice concentrate, thawed | ||
| Cornstarch | 3 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
Directions
Combine first 4 ingredients in a large bowl; cut in margarine and Neufchatel cheese with a pastry blender until mixture resembles coarse meal and is pale yellow (about 3 1/2 minutes).
Combine ice water and 2 tea spoons lemon juice; sprinkle, 1 tablespoon at a time, over flour mixture.
Toss with a fork until dry ingredients are moistened and mixture is crumbly.
Gently press mixture to a 4-inch circle on heavy-duty plastic wrap.
Roll to a 12 1/2-inch circle between 2 sheets of heavy-duty plastic wrap.
Remove top sheet of plastic wrap; invert pastry into a 10-inch pieplate.
Remove remaining sheet of plastic wrap.
Fold edges under and flute.
Prick bottom of pastry with a fork.
Line with foil; fill with pie weights.
Bake at 400° for 12 minutes or until golden; cool completely on a wire rack.
Position knife blade in food processor bowl; add 1 1/2 cups strawberries.
Process until smooth.
Toss remaining 6 cups strawberries with 1/2 cup sugar in a bowl.
Sprinkle gelatin over 3 tablespoons cold water in a medium saucepan; let stand 1 minute.
Add pureed strawberries, fruit juice concentrate, and remaining 1 tablespoon lemon juice; cook over medium heat until gelatin dissolves.
Combine cornstarch and 1/2 cup water, stirring until smooth; add to gelatin mixture.
Cook over medium heat 2 minutes or until thickened and glossy, stirring constantly; cool slightly.
Stir in sliced strawberry mixture.
Spoon mixture into prepared pastry shell.
Cover and chill at least 4 hours.
Combine ice water and 2 tea spoons lemon juice; sprinkle, 1 tablespoon at a time, over flour mixture.
Toss with a fork until dry ingredients are moistened and mixture is crumbly.
Gently press mixture to a 4-inch circle on heavy-duty plastic wrap.
Roll to a 12 1/2-inch circle between 2 sheets of heavy-duty plastic wrap.
Remove top sheet of plastic wrap; invert pastry into a 10-inch pieplate.
Remove remaining sheet of plastic wrap.
Fold edges under and flute.
Prick bottom of pastry with a fork.
Line with foil; fill with pie weights.
Bake at 400° for 12 minutes or until golden; cool completely on a wire rack.
Position knife blade in food processor bowl; add 1 1/2 cups strawberries.
Process until smooth.
Toss remaining 6 cups strawberries with 1/2 cup sugar in a bowl.
Sprinkle gelatin over 3 tablespoons cold water in a medium saucepan; let stand 1 minute.
Add pureed strawberries, fruit juice concentrate, and remaining 1 tablespoon lemon juice; cook over medium heat until gelatin dissolves.
Combine cornstarch and 1/2 cup water, stirring until smooth; add to gelatin mixture.
Cook over medium heat 2 minutes or until thickened and glossy, stirring constantly; cool slightly.
Stir in sliced strawberry mixture.
Spoon mixture into prepared pastry shell.
Cover and chill at least 4 hours.
Chef
