I've been making open face fruit pies for a long time but this was my first attempt at strawberry. Here is how you adjust the recipe for a 10 inch pie shell.
Use 2 quarts of strawberries. Just under a quart is needed for the glaze and the rest should be washed and towel-dried gently, especially if very ripe. Just over a quart is reserved and kept whole/uncooked
Increase the amount of sugar to 1 1/4 cups (you really don't want to double this)
Increase the amount of cornstarch to 6 level Tbsp (I measured 5 without leveling)
Increase the amount of water to 1 cup + 2 Tbsp
In order to achieve the result as pictured, after "cooking" the mashed strawberry mixture, it is necessary to strain it into a bowl, leaving most of the seeds/pulp and using only the gelatinous, translucent portion. Also, I strongly recommending cooling the cooked mixture to room temperature (or even cooler) before mixing with fresh strawberries. I also highly recommend mixing the gelatin with the strawberries prior to placing in the pre-cooked pie shell. This will help form a more solid "filling" and prevents the strawberries from "cooking" and getting too mushy.
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I've been making open face fruit pies for a long time but this was my first attempt at...