STRAWBERRY PIE<\/p>\n
INGREDIENTS<\/p>\n
1 All Butter Pie Crust pre-baked and cooled<\/p>\n
2 pounds fresh strawberries<\/p>\n
1 cup (200g) granulated sugar<\/p>\n
1\/3 cup (79 ml) water<\/p>\n
3 tablespoons cornstarch<\/p>\n
Whipped cream for garnish<\/p>\n
INSTRUCTIONS<\/p>\n
Blind Bake your crust according to package or recipe directions.<\/p>\n
Measure out two cups of berries, wash and hull them, then crush them with a potato masher.<\/p>\n
Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing. (You can also make this the day before.)<\/p>\n
To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving. .<\/p>\n
This pie is best eaten the same day its made. It will get weepy if refrigerated overnight.<\/p>\n
RECIPE NOTES<\/p>\n
Feel free to use a refrigerated or frozen pie crust instead of my recipe.<\/p>\n
Learn how to blind bake your crust here.<\/p>\n
Want a completely no bake pie? Use a graham cracker crust instead.<\/p>\n
Enjoy !<\/p>\n","protected":false},"excerpt":{"rendered":"
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