The Perfect Strawberry Pie Recipe
April 9, 2008
| Yields: 8 servings |
“Place half of the pies strawberries in the pie shell, and the other half are crushed and cooked up with sugar, water and cornstarch until thick. This beautiful glaze is then poured over the whole berries in the pastry shell. Chill this pie for 3 hours and serve it with fresh whipped cream.”
INGREDIENTS:
|
1 (9 inch) pie crust, baked 1 quart fresh strawberries 1 cup white sugar |
3 tablespoons cornstarch 3/4 cup water 1/2 cup heavy whipping cream |
DIRECTIONS:
| 1. | Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. |
| 2. | In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream. |
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