Strawberries are America’s favorite summer fruit, hands down. Here, a graham-cracker crust holds a luscious strawberry filling topped with swells of sweetened whipped cream. To make the filling sliceable, some of the berries are briefly cooked with a small amount of cornstarch (and cranberry juice, to enhance the color); the rest are stirred in off heat. The result is a pie with a fresh, true strawberry flavor—and all the crumbly, creamy qualities of the best icebox desserts.

　　

Ingredients

makes one 9-inch pie

　　3/4 cup plus 2 tablespoons sugar

　　1/2 cup unsweetened cranberry juice

　　2 quarts fresh strawberries, hulled and thinly sliced (reserve a few whole berries for garnish)

　　1/4 cup cornstarch

　　1/4 teaspoon salt

　　Graham Cracker Crust (page 331)

　　1/2 cup heavy cream

　　

Step 1

In a medium saucepan over medium-high heat, combine 3/4 cup sugar, the cranberry juice, 2 cups strawberries, the cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining sliced strawberries. Pour into baked, cooled crust. Refrigerate until set, 4 hours or, covered with plastic, up to 1 day.

　　

Step 2

In a large chilled bowl, beat cream until soft peaks form. Sprinkle remaining 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with reserved whole berries.

　　Martha Stewart's New Pies and Tarts