Yum, there is nothing like the taste of fresh strawberry pie, and this is a great recipe. I took the advice of several other reviewers and decreased the sugar to 3/4 cup, which preserved a little more of the tart flavor of the strawberries. My fix for making sure the glaze set up was to use my food processor to make a smooth puree out of the water, sugar and strawberries, to which I added 4 Tbsp. of cornstarch (1 more than the recipe recommends). I then cooked this until it thickened, cooled it to room temperature, stirred the remaining sliced berries into it, and poured it all into the shell. Refrigerating for a couple of hours before serving completed the process, and it turned out fantastic. I like the idea of brushing the crust with egg white before baking--unfortunately, I already had mine in the oven when I read that tip, but I'll try that next time. Excellent idea for a pie with a fresh fruit filling.
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