3 Tbsp. Corn Starch
1/2 cup sugar
2 pints sliced strawberries, divided
3/4 cup water
5 to 10 drops red food color (about 1/16 tsp)
1 (9 inch) baked pie crust, cooled
1. In a medium bowl, mash 1 cup of sliced strawberries with a fork. Strain juice to measure 1/4 cup. Set aside.
2. In a small saucepan combine sugar and Corn Starch. Gradually stir in water, strained strawberry juice and food color. Stirring constantly, bring to boil over medium heat and boil 1 minute.
3. Gently stir in remaining sliced strawberries into cooled filling. Spoon into pie crust. Refrigerate 2 hours, just until set.
Best served same day prepared. If desired, top with whipped cream.
Lemony Strawberry Pie: Don not puree strawberries. Prepare Corn Starch mixture as directed, substituting 1 Tbsp lemon juice for saved strawberry liquid. Complete as directed.
No comments:
Post a Comment