Fresh Strawberry Pie
1 9-inch graham cracker crust (store bought or from scratch)
2 pints fresh strawberries (2 lbs)
3/4 cup sugar
2 tbsp cornstarch
1/3 cup water
1 tsp vanilla extract
1 9-inch graham cracker crust (store bought or from scratch)
2 pints fresh strawberries (2 lbs)
3/4 cup sugar
2 tbsp cornstarch
1/3 cup water
1 tsp vanilla extract
Wash
and dry the strawberries, then remove the hulls (green leafy tops).
Take 1 1/2 cups of the berries and puree them in a food processor to make approximately 1 cup puree.
Combine puree with sugar, cornstarch and water in a medium saucepan and whisk to combine. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 1 minute, then remove from heat, add in the vanilla extract and whisk the mixture steadily (doesn’t need to be fast, just to prevent the sauce from sticking to the pan) while it cools down for about 5 minutes.
Meanwhile, slice the berries in half (unless they are small and you can leave them whole) and arrange them in the pie crust. When the strawberry sauce has been cooled for 5 minutes, pour it over the sliced berries, trying to cover them as evenly as possible.
Refrigerate for at least 2 hours, or until ready to serve. This pie is best eaten the day it is sliced.
Take 1 1/2 cups of the berries and puree them in a food processor to make approximately 1 cup puree.
Combine puree with sugar, cornstarch and water in a medium saucepan and whisk to combine. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 1 minute, then remove from heat, add in the vanilla extract and whisk the mixture steadily (doesn’t need to be fast, just to prevent the sauce from sticking to the pan) while it cools down for about 5 minutes.
Meanwhile, slice the berries in half (unless they are small and you can leave them whole) and arrange them in the pie crust. When the strawberry sauce has been cooled for 5 minutes, pour it over the sliced berries, trying to cover them as evenly as possible.
Refrigerate for at least 2 hours, or until ready to serve. This pie is best eaten the day it is sliced.
Serves
6-8
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