Name: Fresh Strawberry Pie with Whipped Cream
Cook time: 45 min
Total time: 5 1/4 hr (includes chilling)
Yield: Makes 8 servings
Ingredients: 1 (5-ounce) package shortbread cookies; 2 tablespoon sugar; 2 tablespoon cold unsalted butter, cut into pieces; 2 pounds (1 1/2-inch) strawberries, hulled (see cooks' note, below); 3/4 cup sugar; 1/3 cup fresh lemon juice; 1 envelope unflavored gelatin (2 1/4 teaspoons); lightly sweetened whipped cream

Fresh Strawberry Pie with Whipped Creamby Roland Bello

There is nothing like this pie. It was created by test kitchen director Ruth Cousineau, and if there were ever a laurel to rest on, this would be it. The berries are key, so look for local ones (those that travel least taste the best) that are plump, fragrant, and fully ripe, with no white shoulders. One of the miracles here is that the gelatin will be set just enough so that you can easily cut a slice, but it's not bouncy.

Cooks' notes:

·Pie crust can be made 2 days ahead and kept (covered once cool) at room temperature.
·Filled pie can be chilled, loosely covered, up to 1 day.
·While not as dramatic as whole large berries, if you find juicy small berries, cut them into quarters or halves. It may take longer for mixture to set, but pie will taste just as good.

Recipe notes

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