Summer Strawberry Pie

By Katie of:

Makes one 9-inch pie, serving 8-10
adapted from Cooks Illustrated

2 t. Sure-Jell for low-sugar recipes (the pink box)
4 pints fresh strawberries, rinsed with hulls scooped out
1 cup sugar
2 1/2 T. cornstarch
1/8 t. Salt
1 baked pie shell (recipe follows)

For the filling: select 6 ounces misshapen and unattractive berries. Halving those that are large; about 1 1/2 cups. In a food processor puree for 20-30 seconds. This makes about 3/4 cups puree. In a medium saucepan whisk sugar, cornstarch, sure-jell, and salt in medium saucepan. Stir in berry puree. Cook over med-high heat, stirring constantly and bring to a boil. Boil for 2 minutes while scraping bottom to prevent scorching. transfer to a large bowl and add lemon juice. Let cool to room temperature. Meanwhile pick out the most attractive berries, about 2 pounds. Add berries to bowl with glaze and fold gently. Scoop berries to pie shell and mound high (make sure to have a really high pile here, they will settle in quite a bit). Refrigerate for  at least 2 hours and serve within 5 hours of chilling. To serve cut into wedges and top with whipped cream or chocolate shavings.

Pie Shell
Makes one 9-inch Pie-Shell

1 1/4 cups flour + more for work surface
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons(3/4 stick) cold unsalted butter, cubed
1/4 cup chilled vegetable shortening, cut into 4 pieces
2 tablespoons vodka, cold (I was out and used water here too)
2 tablespoons cold water

For the shell: Process 3/4 flour, salt, and sugar together in food processor until combined for about 2 pulses. Add butter and shortening and process until dough just starts to collect, about 10 seconds. Scrape down sides of bowl. Add 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. Fold with rubber spatula, press down dough until slightly tacky. Flatten into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.  Roll out dough on a generously floured surface to a 12-inch circle. Roll dough loosely around rolling pin and unroll into pie plate, leaving 1-inch overhang on each side. Ease dough into plate. Refrigerate until dough is firm , about 30 minutes.  Trim overhang, flute edges or press edges with a fork. Refrigerate for 15 minutes. Line crust with foil, and fill with pie weights, and bake fo15 minutes. Rotate plate, remove foil and weights and bake for another 5-10 minutes. Let cool to room temperature before filling.