Cook Techniques
Preparation of Strawberries
Properly wash and slice strawberries to help release their natural juices, ensuring a rich flavor in the filling.
Making the Pie Crust
Use chilled ingredients for a flaky texture. Mix the flour and fat until crumbly, then add cold water gradually.
Baking the Pie
Pre-bake the crust to prevent sogginess. Use weights or beans on parchment while baking the crust to maintain its shape.
Preparing the Filling
Combine strawberries with sugar and cornstarch, allowing the mixture to macerate to enhance sweetness and thicken during baking.
Serving the Pie
Allow the pie to cool completely before serving to let the filling set properly, ensuring clean slices.
FAQ
Can I use frozen strawberries for the pie?
Yes, frozen strawberries can be used, but be sure to thaw and drain excess liquid before mixing with other ingredients.
How do I prevent the crust from burning?
Cover the edges of the pie with foil during baking if they start to brown too quickly.
What can I use instead of cornstarch?
You can substitute cornstarch with using flour or tapioca starch, but the texture may vary slightly.
How should I store leftover pie?
Store the pie in the refrigerator in an airtight container for up to 3 days.
Can I make this pie ahead of time?
Yes, the pie can be prepared and baked a day in advance. Keep it covered in the refrigerator until serving.
