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Really good. I did follow it except for the direction to put the largest berries in the shell and use the rest for the glaze. The smaller berries are the most flavorful so I used them for the raw berries.
I made this recipe yesterday. Looks beautiful-the cooked down berries with no water makes the berries glisten like a magazine picture. I used a baked pie shell (instead of the graham cracker type) which was a better balance to the sweetness. I put only a tiny bit of powder sugar on the bare shell. I would not do that again-superfulous! <br/>So if you want to impress this will do it. However I thought it was too sweet. I followed the recipe exactly. Definetly not the thing to feed to "pre-diabetic" friends. The flavor was not complex. The sugar overwhelmed the "fresh berry" taste. The lemon juice was an important addition. <br/>I was hoping to find a recipe like the pie served on the floating restaurant, the "Princess Marguerite" in Victoria, Canada in the 1980's-'90's. Gone now, restaurant closed-so sad! Does anyone out there know this restaurant and the wonderful chef who made this? I would dearly love to know how their Fresh Strawberry pie was made. Sigh...
This is the best strawberry pie recipe I have come across. It uses the least amount of ingredients, has the best, most natural taste, and most of all, it does not leave the crust soggy. Thanks so much for posting this recipe. I just can't get enough of this pie, extremely pleasing to the taste buds.
A great recipe. Super yummy. I forgot to add the lemon juice, but it still turned out geat. The glaze was pretty thick so I decided to toss the strawberries in it rather than pour it over top.
Thanks for the recipe Nurse Di. I used to make this pie years ago but I lost my recipe. Now that it is almost strawberry season, I will make sure I make this as soon as I have some fresh stawberries on hand.