- Preheat the oven to 400°F.
- To shape the crust: Roll the pastry into a 12" circle and place it in a 9" pie pan that's at least 1 1/2" deep. Crimp the edges, and prick the bottom with a fork.
- Line the pastry with parchment or foil and place pie weights inside. Bake the crust for 18 minutes, until set but not browned. Remove it from the oven and remove the weights and liner.
- To make the filling: Combine the sugar and optional ClearJel in a medium saucepan. Add the strawberries, salt, flour, butter, and lemon juice, and stir to combine. Let sit for 10 minutes to allow the strawberries to release their juice, then cook the fruit over medium heat until the butter is melted.
- Whisk the egg yolks and cream together in a medium heatproof bowl. Add some of the hot liquid from the berries to the yolk mixture and mix well.
- Add the yolk mixture back to the saucepan and cook, stirring constantly, until the mixture comes to a boil. Remove from the heat and let the mixture cool to lukewarm.
- Pour the filling into the partially baked crust. Reduce the oven temperature to 350°F and bake the pie for 20 minutes.
- To make the topping: While the pie bakes, place the reserved egg whites and cream of tartar in a mixing bowl and beat at medium-high speed until foamy and white. With the mixer running, gradually add the sugar and beat until the meringue is shiny and holds a soft peak.
- Place the water and cornstarch in a microwave-safe measuring cup and stir well. Microwave in 30-second bursts, stirring after each, until the mixture thickens and becomes translucent. Beat the warm gel into the meringue.
- To finish: Remove the pie from the oven and spoon the meringue over the top while the filling is still hot. Take care to ensure the meringue makes contact with the crust all around the edge.
- Return the pie to the oven and bake for 16 to 18 minutes, until the meringue is lightly browned. Remove the pie from the oven and let it cool completely before slicing.
- Store any leftovers, well wrapped, in the refrigerator for up to five days.
Tips from our Bakers
- Why the optional ClearJel? It will give you a slightly firmer filling and a cleaner slice of pie, which makes serving a little bit easier. It also keeps the filling in place in the unlikely event your pie isn't entirely consumed right away.