- 3 quarts (about 3 pounds) of fresh Sakuma strawberries,rinsed and hulled
- cup sugar
- 1 tablespoon powdered pectin (Sure Jell)
- Pinch of salt
- 3 tablespoons corn starch, dissolved in 1/4 cup of water
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 pre-baked pie shell
Slice 1 heaping quart of the Sakuma strawberries for the filling and halve 2 heaping cups of your best looking ones for the pie top. Halve another 2 cups of Sakuma strawberries, place in a food processor and puree until smooth.
Measure out 1 1/4 cups of the puree and transfer into a medium saucepan along with sugar, pectin and salt. Bring to a simmer over medium heat, whisking frequently. Continue to simmer so that mixture foams, about 1 minute longer. Remove from heat; skim foam from the surface. Return saucepan to medium heat, slowly whisking in cornstarch mixture. Continue to whisk until mixture is stiff. Stir in lemon zest and vanilla.
Transfer 1/4 cup of the mixture to a small bowl. Whisk in up to 2 tablespoons of water for the glaze. Transfer remaining mixture to a medium bowl, placing a sheet of plastic wrap directly on the surface. When mixture has cooled to room temperature, stir in sliced strawberries and turn into baked pie shell. Arrange halved Sakuma strawberries over to; brush with glaze and refrigerate until ready.
The pie can be made several hours ahead. Serves 6 people.
Thanks to USA Weekend for this Strawberry pie recipe.