Many years ago, in another life and when I still had amazing stamina, I worked for the restaurant chain: Shoney’s. I worked my butt off from 60 to 80 hours a week. It was definitely a burnout job, only suited for the young! I worked there for a few years through and, for awhile, out of college. I worked as a cook, a kitchen manager and an assistant manager. While I was glad to move on, I did learn a few things. In addition to peeling, butterflying and breading shrimp, 20lbs at a time, and learning to make really good onion rings, I also learned how to make strawberry pies. LOTS of strawberry pies. I washed and capped flat after flat of strawberries and assembled pies using very specific techniques. Mother’s Day was a strawberry pie circus!
All these years later, I’ve decided to make one strawberry pie. That’s right: one. I happen to like graham cracker crumb pie crusts,,,and they’re easy to make! So, instead of making and pre-baking a pie dough crust. I’m going the graham cracker crumb route. I mixed 1-1/4 cups graham cracker crumbs with 3 tbsp. sugar and then added 1/3 c. melted butter and mixed well. I lined a 8″ round cake pan with plastic wrap and dumped the crumb mixture into it. I then pressed the crust down on the bottom to form an even layer and also pressed up the sides. I covered the crust and popped it in the refrigerator.
Next, I took a pint of strawberries that I had already capped and made the strawberry glaze. This is a step I didn’t have to do before, because Shoney’s got their glaze in a bucket, already made. I found a recipe on Pinterest and gave it a try. In hindsight, I think I will try my juice extractor next time and not just mash the berries for the sauce…it doesn’t come out nice and clear…and it was a little thick. The recipe called for a pint of strawberries, a cup of sugar, 3 tblsp corn starch dissolved in a little cold water.
I used a potato masher to mash the berries and added the sugar and corn starch.The mixture was brought to a boil, the heat reduced, and the mixture stirred constantly for about 10 minutes. I transferred the glaze to the refrigerator to cool.
The pie assembly is pretty simple. Pre-bake your pie crust, if you’re using a dough crust, and cool. Bring the glaze to room temperature. Spread a fairly thin layer of the glaze on the pie crust to act as glue for the berries.
Arrange whole berries, point side facing up, in the pie crust, until snugly filled. Ideally, the glaze should be loose enough to pour off the side of a large spoon as you move the spoon from right to left in a motion that drapes the glaze evenly over the berries. You want the berries completely covered by the glaze, so there is no exposed berry. If the glaze is too thick, do the best you can. (Like I did this time!) It will still taste good!
Just try to avoid having it clump too much in any one spot. Serve immediately with whipped cream or refrigerate for up to a couple of hours.
To serve mine, I use the plastic wrap to help carefully remove the piece of pie from the pan and then top with whipped cream.
You can certainly buy a pre-made crust , either dough or crumb. Just remember to bake your crust, if using a dough crust, according to recipe, before filling…and enjoy!