Well, this pie is easy and Lisa proof. It starts with a ready made pie crust that you just thaw and bake. Then if you can measure ingredients and slice strawberries you can make this pie.
So when I was home in Buffalo a couple of weeks ago, I asked Tracy if she was making the pie anytime soon. I've wanted to post this recipe since I started the blog, but I needed pictures. Of course I could just make the pie and take my own photos, but then I would most likely consume the whole pie myself. That would not be good for my waistline!
Tracy was not making the pie soon, so I immediately started thinking of an excuse to make it myself. Enter in dinner with friends this evening. We are grilling simple burgers and hot dogs, so I figured this would be a light refreshing ending to dinner. I made the pie yesterday, took pictures for the blog, and of course sampled one piece. (I had to make sure it still tasted as I remembered ;o)
ready made 9 inch frozen pie crust
4 C. strawberries
1/2 C. plus 2 T. sugar
3 T. cornstarch
1/2 C. cold water
1 T. butter
dash of salt
1 T. lemon juice
Thaw and bake pie crust according to package instructions. Allow to cool completely. Sort through berries, reserving about a dozen nice looking berries.
Hull and slice the remaining berries and crush slightly.
In a small bowl, dissolve cornstarch with the water. Add cornstarch mixture with crushed berries and sugar in a medium stock pot. Cook over low heat, stirring constantly until mixture thickens and becomes clear.
|waiting to thicken |
Slice the remaining strawberries in half. Line the cooled crust with berries. Pour cooled filling over strawberries and crust.
Refrigerate and serve with whipped cream!