Fresh Strawberry Pie
This refreshing strawberry pie is made with fresh juicy strawberries and a buttery flaky crust. The perfect dessert to enjoy for a summer cookout!
Ingredients
- 2 quarts Fresh Organic Strawberries washed, hulled and quartered
- 1-1/3 cups Water
- 3 Tbsp Cornstarch
- 1 cup Sugar
- 1 10" Baked Pie Shell
Instructions
- Mash 1 cup of strawberries and add to a medium saucepan with 1 cup of the water. Bring to a boil and boil for 5 minutes, stirring occasionally.
- Dissolve the cornstarch in the remaining 1/3 cup of water.
- Add the sugar and cornstarch liquid to the saucepan. Boil until the mixture turns clear, about 5 minutes, stirring constantly.
- Remove from heat and add liquid red food coloring if desired.
- Cool the glaze, then add the remaining strawberries and toss to coat.
- Arrange in the baked pie shell and add additional whole or half strawberries to decorate the top if desired.
- Chill for 30 minutes before serving.
- Serve with fresh whipped cream if desired.
Notes
Leftovers:
Fresh Strawberry pie is best the first day. You can store leftovers in the refrigerator for 2-3 days, but the crust will get soggier over time, and the filling may become more watery. Store loosely covered with plastic wrap.Jessica's Strawberry Pie Tips:
1. Make sure your crust is completely cool before adding the filling.
2. For even distribution and easier slicing, I recommend quartering the strawberries. Then, add a few halved or whole berries on top for a decorative finish if desired. 3. The red food coloring is optional. I don't feel it needs it (especially if you are using ripe strawberries), but if you want an extra punch of red go ahead and use it. 4. This pie is phenomenal with some fresh whipped cream! Tried this recipe?Let us know how it was!
