Strawberry Pie

The first words out of my son’s mouth after he tasted this pie were, “very tangy”. I could not sum it up any better. A good looking pie that has a cool but snappy taste and is easy to make.

Fresh strawberries should always be your first choice, but do not hesitate to use frozen berries. In fact a case can be made that frozen berries are of better quality than what are presented as fresh in most grocery stores, especially during off season. (See Tips for more information on using frozen fruit) When using frozen whole strawberries, slice them before they have entirely thawed.

Credits

Better Homes and Gardens New Cookbook, copyright 1976.

Crust

One baked and cooled 9 inch pie shell.

Filling

4 cups sliced strawberries
3/4 cup sugar
3 tablespoons cornstarch
red food coloring

Optional Topping

Whipped Cream

Instructions

Crush 1 cup strawberries and cool with 1 cup of water about 2 minutes; sieve, retaining juice.

Combine sugar and cornstarch; stir into berry juice. Cook and stir just until thickened and bubbly. Do not over cook or the filling will be runny, even after chilling. Add a few drops of red food coloring. (Come on you can do it; it really does make the pie look great) Mix strawberries and thickened strawberry sauce. Pour into pie shell. Chill at least 3 to 4 hours. Putting whipped cream on top when serving transforms a simple pie into an outrageous pie. ;

Strawberry Pie Ingredients

These are the ingredients that you will need to make this recipe.

Filling

Strawberries
Sugar
Cornstarch

Crust

One baked and cooled 9 inch pie shell.

Optional Topping

Whipped Cream