Fresh Strawberry Pie

Often found in diners and family restaurants, this fresh strawberry pie is quick and easy to make.  Calling for a pre-baked pie shell, you can make your own crust or purchase one, it’s the only baking required.  On these hot days, bake your shell early in the morning, while it is still cool.

Ten short minutes standing over the stove and you’ll be putting this baby in the refrigerator to serve up on a hot summer night. Serve a slice of pie with fresh whipped cream, and enjoy!

This recipe is based on Sarah’s from “Short Stop”.

 
1 pre-baked pie crust
 
   
 
2 Qts. Fresh Strawberries, washed, hulled, divided in half
 
In a food processor, pulse 1 Qt. of Strawberries to small chunks
    
 
Place the processed berries in a pan and add:
3/4 cup sugar 
3 Tabl. Cornstarch
1/2 tsp. Salt
 
Stir to incorporate and add:
1/2 Lemon, squeezed

   

Cook for approx. 10 minutes until it is very thick.  You’ll notice that initially the berry mixture is whitish.  Once the cornstarch has cooked, the mixture will turn red and glossy.

   

Remove the sauce from the heat and cool for 20 minutes.  Stir in the remaining berries, sliced.  Place  the filling in the baked pie shell and smooth.  Cover with plastic wrap and refrigerate it for 4 hours before serving.

   

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on August 1, 2011, in Fruit, Pies, Recipes and tagged , , , , , . Bookmark the permalink. Leave a comment.

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