GLAZED BERRY PIE
One 9-inch single-crust pie
Create a high rim with the crust to hold the generous filling.
Line a 9-inch pie pan with:
- ½ recipe Basic Pie or Pastry Dough or Pat-in-the-Pan Butter Dough
Chill and bake the crust as directed in About Blind Baking Crusts or About Crumb Crusts.
Pick over:
- 6 cups strawberries or red or black raspberries
Hull the strawberries; cut very large ones in half. Measure 4 cups of berries and put in a large bowl. Puree the remaining 2 cups berries in a blender or food processor. Strain, if desired. Whisk together in a medium saucepan:
- 1 cup (200g) sugar
- ¼ cup (30g) cornstarch
- ⅛ teaspoon salt
Whisk in:
- ½ cup (120g) water
- 2 tablespoons (30g) lemon juice
Stir in the pureed berries. Bring the mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute. Add to the reserved berries, and stir gently to combine. Pour into the crust. Refrigerate the pie for at least 4 hours to set.
This pie is best served the day it is made. Serve with: