popcaution
Assistant Cook
First off, hi, I'm new! I actually joined just so I could ask this question...
Tonight a friend and I made a fresh strawberry pie, which is currently chilling in the fridge. "You already made the pie! Why are you asking for a recipe?" Well, I've made a strawberry pie before, a few times, but probably not more recently than two or so years ago. I can't find the recipe I originally used, so I had to go with a new one. What I'm going for is a really, really basic fresh strawberry pie: basic butter crust, whole fresh strawberries, and a simple glaze.
The glaze is where I'm running into problems. All the recipes I found in my desperate googling wanted me to either a) use strawberry jello, or b) crush or use more strawberries in some other form. This doesn't mesh with what I remember of my lost recipe. I remember the glaze being really basic; I suspect merely water + sugar + thickening agent, but I can't remember what that agent was (cornstarch? unflavored gelatin? tapioca?), or what the proportions were. I really like doing things very simply and kind of old fashioned, I guess is the reason for my obsession with this plain glaze.
Anyway, am I deranged or does anyone else make strawberry pies like this?
Tonight a friend and I made a fresh strawberry pie, which is currently chilling in the fridge. "You already made the pie! Why are you asking for a recipe?" Well, I've made a strawberry pie before, a few times, but probably not more recently than two or so years ago. I can't find the recipe I originally used, so I had to go with a new one. What I'm going for is a really, really basic fresh strawberry pie: basic butter crust, whole fresh strawberries, and a simple glaze.
The glaze is where I'm running into problems. All the recipes I found in my desperate googling wanted me to either a) use strawberry jello, or b) crush or use more strawberries in some other form. This doesn't mesh with what I remember of my lost recipe. I remember the glaze being really basic; I suspect merely water + sugar + thickening agent, but I can't remember what that agent was (cornstarch? unflavored gelatin? tapioca?), or what the proportions were. I really like doing things very simply and kind of old fashioned, I guess is the reason for my obsession with this plain glaze.
Anyway, am I deranged or does anyone else make strawberry pies like this?
