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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I can't remember where my wife found this recipe, but it's been a crowd favorite everywhere we've taken it. We even made a reduced sugar version with Splenda instead of sugar. Ingredients:
3 quarts strawberries, divided |
1 1/2 cups sugar |
6 tablespoons cornstarch |
2/3 cup water |
10 inches deep dish pie shells, baked and cooled |
Directions:
1. Bake pastry shell according to direction on package and cool.
2. In large bowl mash enough berries to make 3 cups
3. In a sauce pan combine sugar and cornstarch use less sugar if berries are very ripe.
4. Stir in mashed berries and water and mix well.
5. Bring mixture to a boil over medium heat stirring constantly.
6. Keep cooking and stirring for 2 minute.
7. Remove from heat and pour into a large bowl.
8. Chill 20 minutes in the refrigerator stirring occasionally until mixture is slightly warm.
9. Cut remaining berries to desired size.
10. Fold berries into mixture.
11. Pour into pie shell. Careful it will be piled high above the edge.
12. Chill for 2-3 hours before serving.
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