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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is my favorite strawberry pie; it has a fresh, light flavor. I much prefer it to those with jello or cream cheese. This is adapted from an old Farm Journal cookbook & is a family favorite. There are many recipes on Zaar that are close to this one, but no exact matches. Ingredients:
1 baked 9 pie shell |
1 1/2 quarts strawberries |
3/4 cup sugar |
3 tablespoons cornstarch |
1/2 cup water |
1 tablespoon butter |
1 cup heavy cream, whipped |
2 tablespoons sugar |
Directions:
1. Hull, wash, & drain berries.
2. Crush enough berries to make 1 cup.
3. Combine sugar & cornstarch; add crushed berries & water.
4. Cook over medium heat, stirring almost constantly, until mixture comes to a boil.
5. Continue cooking & stirring over low heat for two minutes or until mixture thickens & becomes translucent.
6. Remove from heat; stir in butter & set aside to cool.
7. Place whole berries in pie shell, reserving a few choice ones for garnishing.
8. Pour cooked mixture over berries & chill at least 2 hours.
9. Whip cream & sugar together & frost pie with whipped cream.
10. Garnish with reserved berries.
11. Note: you can use whole berries placed into the shell with the points up, or you can half them & layer the berries in the crust.
12. cooking time = chlling time.
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