Red and white, you add the blue. Fresh strawberry pie, delicious for all your 4th of July celebrations.
- 1 quart fresh strawberries
- ½ stick butter
- 3 teaspoons corn starch
- 1 cup sugar
- 1 cup water
- 1 drop red food coloring, optional
- 1 pre-baked pie shell
Cook ½ of the berries with one cup of water for 5 minutes. Mix well the cornstarch and sugar together and add to the boiled berries. Add butter and one drop of food coloring if you wish. Cook 25 minutes more. Let pie cool.
Put the berries from the refrigerator into a baked pie shell and pour the above roux (strawberry sauce) one the raw berries. Top with fresh whipped cream and serve immediately.
If you have prepared your pie shell, strawberries and roux ahead of time. This is how to assemble your pie. Place the raw berries from the refrigerator into the cooked cooled pie shell. Microwave your roux – strawberry sauce, for about 2 minutes. Pour over the raw berries. Top with whipped cream and serve immediately.
We have included our recipe for the pie crust. We used for fresh strawberry pie. It’s very simple to put together, and a nice change from plain pastry pie shell.
1 cup chopped walnuts
1 cup flour
1/3 cup granulated sugar
1 oz. whipping cream
Pinch of salt
Blend all ingredients together using a hand whip. Pat into a 9 inch pie pan. Bake at 350 degrees F for 25 minutes. Let cool completely before filling with your raw fresh strawberries.
1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract (optional)
In a large bowl, whip cream until stiff peaks are just about to form. Fold in sugar and vanilla, beat 5 to 9 more seconds. Serve with your strawberry pie. For great results, put your whisk and bowl in the freezer for about 10 minutes before whipping your cream.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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