I made a Glazed Strawberry Pie this morning and photographed the best part of the process.
The corn starch, sugar, water and crushed strawberries have been over medium heat, being stirred and suddenly they thicken up and the mixture goes from cloudy to clear.
I didn't bake much, growing up and I was astonished the first time I made this pie a few years ago.
There is an alchemical process where the ingredients combine to become something new!
It was very satisfying and still makes me proud.
This next step is stirring in the butter and lemon, which is a wonderful sweet glassy moment.
I gave Georgia a cooled taste on a spoon and she hollered for more. That's how I feel, too.
Here is the recipe I use.
Prebake a pie shell
Gently wash and hull
6 cups fresh strawberries
Using the smalles berries, rush enough to make
1 cup crushed strawberries
Cover and set aside the remaining berries
In a heavy saucepan stir together
1 cup granulated sugar
3 tablespoons cornstarch
Stir into the cornstarch mixture in this order
1/2 cup water
Cook over medium heat, stirring constantly, until the mixture thickens and is clear. Remove from the heat. Add, stirring until the butter is melted
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
Cool to room temperature. Fold cut up reserved berries into cooled glaze.
Spoon into pie shell and refrigerate until ready to eat.
Whipped cream, of course.