Monday, May 13, 2013
I forgot to get a picture of this pie BEFORE people started eating it, so I will have to replace this picture, when I make it next. It is really pretty, as a whole pie and when I serve it I place a dollop of whipped cream on top. Everyone who tried it loved it and can not wait for the next time I make it. We went strawberry picking and the berries were so beautiful and red, my husband asked if I could make a strawberry pie, with some of the berries we picked.
1 deep dish pie crust, baked
1 1/2 quart fresh strawberries
1 cup sugar
3 TBSP cornstarch
3/4 cup water
Bake a deep inch pie crust, per package directions. Cool on a wire rack.
Core strawberries, leave 1 quart strawberries whole and place them in cooled pie crust.
Mash 1/2 quart strawberries in a medium saucepan and combine with sugar. Place saucepan over medium heat and bring to a boil, stirring frequently.
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.