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Double Strawberry Pie

May/June 1997

Your rating: None Average: 4.3 (9 votes)

What better way to showcase this beautiful fruit than to have a strawberry pie...topped with strawberries. A light cornmeal-and-flour crust uses low-fat milk and just enough butter to give it the richness you want. Serve the pie with a dab of reduced-fat sour cream to balance the sweetness.



READER'S COMMENT:
"I brought this lovely pie to an outdoor party and it was the first dessert that was devoured with the pie-pan nearly licked clean! It's very easy to make and a super way to enjoy fresh strawberries. "
Double Strawberry Pie Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

Filling

  • 2 1/2 pints fresh strawberries
  • 3/4 cup sugar
  • 1/3 cup lemon juice
  • 1 cup water
  • 2 teaspoons unflavored gelatin

Crust

  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter, cut into pieces
  • 3 tablespoons low-fat milk

Preparation

  1. To prepare filling: Choose 2 cups of strawberries as close to the same size as possible; hull and set aside. Hull and dice the remaining berries.
  2. Mix the diced berries, 3/4 cup sugar and lemon juice in a bowl. Let stand for 20 minutes. Drain the berries well in a sieve set over a medium saucepan. Return the berries to the bowl and set aside.
  3. Add water and gelatin to the strawberry liquid in the saucepan and heat over medium heat, stirring, until the gelatin is completely dissolved. Remove from the heat and stir into the reserved diced berries. Refrigerate, stirring occasionally, until the filling has thickened slightly and mounds when dropped from a spoon, 3 to 4 hours.
  4. To prepare crust: Preheat oven to 350°F.
  5. Stir together flour, cornmeal, 2 tablespoons sugar, baking powder and salt in a large bowl. Cut butter into dry ingredients using a pastry cutter, 2 forks or your fingers until crumbly. Stir in milk with a fork, 1 tablespoon at a time, just until dough comes together.
  6. Turn dough out onto a floured surface and knead 7 to 8 times. Roll out into an 11-inch circle with a floured rolling pin. Drape dough over rolling pin and fit into a 9-inch pie pan. Fold edges under and crimp with the tines of a fork.
  7. Prick bottom of crust with a fork and line with foil or parchment paper. Fill with pie weights (or use rice or dried beans). Bake for 10 minutes. Remove foil and weights and bake until lightly browned, 8 to 10 minutes more. Place on a wire rack to cool.
  8. To assemble pie: Arrange reserved whole berries, pointed ends up, in crust. Spoon filling over whole berries. Refrigerate until firm, at least 2 hours, before slicing.

Nutrition

Per serving: 185 calories; 3 g fat (2 g sat, 0 g mono); 8 mg cholesterol; 38 g carbohydrates; 2 g protein; 2 g fiber; 116 mg sodium; 159 mg potassium.

Nutrition Bonus: Vitamin C (96% daily value)


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Recipe Categories

Meal/Course
Dessert
Brunch
Health & Diet Considerations
Low calorie
Low cholesterol
Low sodium
Healthy weight
Season
Spring
Summer
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Bake
Ethnic/Regional
American
Publication
May/June 1997

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