Fresh Strawberry Pie
Recipe: #5524
May 23, 2012
Categories: Desserts, Strawberry, Baby Shower, Brunch, Christmas, Fathers Day Game/Sports Day, July 4th, Labor Day, Mothers Day, Sunday Dinner, No Eggs, Vegetarian, Pies, Kosher Dairy, more
"Strawberry pie is the ultimate taste of summer, 2 quarts an approximate amount of strawberries, it can be a little more or a little less, depending on how many strawberries you have and how high you want the pie be. Fresh strawberries simply don't keep well beyond a day sothis pie should be eaten on the same day it is made"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (126.6 g)
- Calories 281.4
- Total Fat - 7.9 g
- Saturated Fat - 1.6 g
- Cholesterol - 8.4 mg
- Sodium - 112.6 mg
- Total Carbohydrate - 53.7 g
- Dietary Fiber - 1.2 g
- Sugars - 39.8 g
- Protein - 1.2 g
- Calcium - 13 mg
- Iron - 0.5 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a medium saucepan, Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and cool to room temperature.
Step 2
With the back of a spoon, gently spread about 2 tablespoons of the filling onto the bottom of the baked pie crust. Fill with remaining strawberries (dry berries with paper towels if to damp). Spoon cooked strawberry mixture over the top of strawberries, distributing evenly. Refrigerate until ready to serve.
Step 3
Serve slices of pie with sweetened whipped cream.
Tips
No special items needed.
7 Reviews
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