Talk about all-American: A strawberry and whipped cream pie created by Martha Stewart is just about as patriotic as one can get. And this icebox edition, from Stewart’s book Pies & Tarts, is “simple enough for a weeknight” or “fancy enough for special events,” she says.
Make sure to visit your local farmers’ market for fresh berries, and save the prettiest ones for garnish!
Martha Stewart’s Strawberry Icebox Pie
Makes one 9-in. pie
• ¾ cup plus 2 Tbsp. sugar
• ½ cup unsweetened cranberry juice
• 2 quarts fresh strawberries, hulled and thinly sliced, several small whole strawberries reserved for garnish
• ¼ cup cornstarch
• ¼ tsp. salt
• Prebaked graham cracker crust (store-bought is just fine)
• ½ cup heavy whipping cream
1. In a medium saucepan over medium-high heat, combine ¾ cup sugar, cranberry juice, 2 cups sliced strawberries, cornstarch and salt.
2. Gently mash strawberries and bring to a boil. Reduce to a simmer and cook, stirring frequently, until very thick, 1 to 2 minutes.
3. Remove from heat and cool slightly. Stir in remaining sliced strawberries and pour into crust. Cover with plastic; refrigerate until set, 6 to 8 hours or up to 1 day.
4. Beat cream until soft peaks form. Add remaining sugar and beat until soft peaks return, an additional 30 seconds.
5. Spread whipped cream over pie, leaving a 1½-in. border. Garnish with whole berries.
Adapted from Martha Stewart’s New Pies & Tarts, Clarkson Potter, 2011.