Pie and Pastry Bible (43 page)

Because chiffon pies are served chilled, to release the crust from the pan, you must wipe the bottom and sides of the pan with a dish towel dipped in very hot water and wrung out, or lower the pie carefully into a bowl of hot water. For attractive slices, cut with a sharp thin-bladed knife that has been dipped in hot water between each slice.

STRAWBERRY LOVER’S CHIFFON PIE

R
educing the juices of the strawberries is what gives this filling a concentrated strawberry flavor. Fresh sliced strawberries make a beautiful topping and provide still more strawberry flavor.

SERVES: 8
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
*If fresh berries are in season, you can use 1¼ pounds (5 cups), but they must be frozen for at least 48 hours and thawed to release their juices.
†Or 1½ teaspoons arrowroot or cornstarch.
Vanilla or Chocolate Crumb Crust for a 9-inch pie (page 67), pressed into the pan and chilled		•	•
Strawberry Chiffon frozen whole strawberries, with no added sugar	one 20-ounce bag	20 ounces	567 grams
freshly squeezed lemon juice	2 teaspoons	0.3 ounce	10 grams
water	3 tablespoons	1.5 ounces	44 grams
gelatin	2 teaspoons	•	6 grams
heavy cream	½ cup	4 ounces	116 grams
sugar	6 tablespoons, divided	2.6 ounces	75 grams
1 large egg white	2 tablespoons	1 ounce	30 grams
cream of tartar	teaspoon	•	•
Fresh Strawberry Topping	(3½ cups)
7 cups fresh strawberries, rinsed, hulled, dried, and sliced	4½ cups	28 ounces (unhulled) 794 grams
sugar	2 scant tablespoons	1 ounce	25 grams
optional: liquid red food color	4 drops	•	•
cassava†	1¾ teaspoons	•	4.5 grams

EQUIPMENT

A 9-inch pie pan

Make the crust (page 67). Press it into the pan (see page 69) and chill it.

MAKE THE STRAWBERRY FILLING

Chill a small bowl for the whipped cream.

The night before (in the refrigerator) or several hours ahead (at room temperature):
In a colander suspended over a deep bowl, thaw the strawberries completely. (To speed thawing, place in an oven with a pilot light.) Press on the berries several times to force out a total of 1¼ cups of juice. Reserve the strawberries and the juices separately.

In a small saucepan over medium heat, boil the strawberry juice, stirring often, until it is reduced to ¼ cup. (Or microwave the juice on high in a 2-cup heatproof measure, lightly sprayed with nonstick vegetable spray, until reduced to ¼ cup.)

In a food processor, purée the strawberries until smooth, about 30 seconds. You will have 1 full liquid cup of purée. Transfer to a bowl. Stir in the reduced strawberry juice and the lemon juice. There will be 1¼ cups of strawberry purée. Chill the purée until it is cold, at least 30 minutes.

Place the water in a small custard cup and sprinkle the gelatin over it. Allow it to soften for at least 5 minutes.

In the chilled bowl, beat the heavy cream with 2 tablespoons of the sugar until soft peaks form when the beater is raised. Chill.

In a small mixing bowl, beat the egg white until foamy. Add the cream of tartar and beat at medium speed, gradually adding 2 tablespoons of the sugar, until soft peaks form when the beater is raised slowly. Gradually beat in the remaining 2 tablespoons of sugar and continue beating on high speed until stiff peaks form when the beater is raised. Set aside briefly.

Heat the gelatin mixture in the microwave for a few seconds, stirring once, or in a small custard cup set in simmering water, stirring once or twice, until it is hot and smooth. Whisking constantly, add the hot gelatin mixture to the cold strawberry purée. Continuing with the whisk, fold in first the egg white, then the whipped cream. Finish by using a rubber spatula, reaching down to the bottom of the bowl, where the heavier strawberry purée tends to settle. The mixture should be well incorporated but still a little streaky, to avoid overmixing and loss of air. You will have 3½ cups of filling. Pour it at once into the prepared pie crust and refrigerate until the surface is set, at least 30 minutes, before adding the fresh topping. (The filling must set for at least 4 hours before serving.)

MAKE THE FRESH STRAWBERRY TOPPING

At least 2 hours and up to 6 hours before serving:
Gently stir together the sliced strawberries, sugar, and optional food color. Cover and allow it to sit for 1 hour at room temperature or up to 5 hours in the refrigerator.

Place the berries in a strainer suspended over a small saucepan and allow them to stand for about 30 minutes to drain all the syrup, stirring the berries gently with a rubber spatula several times to help release the syrup. There should be about
cup of syrup. The strawberries will measure only about 3½ cups. Set them aside.

In a small saucepan over medium heat, boil the syrup, stirring often, until it is reduced to
cup. (Or microwave the juice on high power in a 2-cup heatproof measure, lightly sprayed with nonstick vegetable spray, until reduced to
cup.) Allow it to cool completely.

Stir the cassava (or arrowroot or cornstarch) into the reduced strawberry syrup and cook over medium heat until clear and thickened. If you use cassava, this will happen just after boiling; if you use arrowroot, this will happen just before boiling. With cornstarch, the liquid needs to be simmered for about 30 seconds after reaching a boil. Remove the thickened syrup from the heat and set aside.

Spoon or arrange the berries evenly over the strawberry chiffon filling, placing as many of the bright red end pieces skin side up as possible, and brush each one all over with the thickened syrup.

Refrigerate until shortly before serving.

STORE

Refrigerated, up to 3 days; frozen (without the topping), up to 3 weeks.

POINTERS FOR SUCCESS

Spraying or greasing the heatproof measuring cup prevents the strawberry syrup from bubbling over the top during microwaving.