Page 200 - United States of Pie

Pinch of kosher salt

For the filling
12 ounces strawberries, cleaned, hulled, and quartered (2
cups)
1 cup heavy cream

2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract

Make the glaze: By hand, or with a potato masher, mash the
strawberries into a juicy pulp in a bowl. Combine the strawberries,
lemon zest and juice, and ½ cup of water in a small saucepan, and
warm over medium heat.

In a small bowl, mix the cornstarch, sugar, and salt. Add the
cornstarch mixture to the strawberry mixture, raise the heat to high,
and bring to a boil, stirring constantly. Then reduce the heat to low
and continue to cook, stirring constantly, until the glaze thickens and
turns from opaque and cloudy to translucent, about 2 minutes.
Remove the pan from the heat. Pour the glaze into a small bowl,
cover, and chill it in the refrigerator for at least 4 hours or up to a day

in advance.
Make the filling: In a medium-size bowl, mix the quartered
strawberries with the chilled glaze. (The chilled glaze will have
solidified to a Jell-O-like consistency, but stirring will loosen it
substantially.) Set aside.