Wednesday, July 1, 2009

Fresh is Best Pie

This is my mom's favorite strawberry pie recipe, and I remember having it countless times growing up...probably because it is super easy! But, as both Reagan and I have mentioned, we prefer our strawberries fresh in pies. This is a wonderful way to make a fresh strawberry pie that does not compromise the strawberry flavor at all AND your strawberries don't get mushy! Yay!

1 quart (give or take) of strawberries (you can slice them a little bit if you want)
1 c. sugar
3 Tbsp. corn starch
pinch of salt
1 c. water
red food coloring (if desired)


2. In a saucepan, combine sugar, corn starch, salt, and water.
3. Cook on medium heat, stirring constantly, until mixture is a thick syrup.
4. Add a few drops of red food coloring to syrup.
5. Stir syrup well, and then pour over strawberries.

6. Combine syrup and strawberries.
7. Pour strawberry mixture into waiting crust.

8. Refrigerate until ready to serve.

The Verdict
As I said, this pie was quite popular at my house growing up, and it is delicious! It is very light, and a dollop of cool whip on top makes it that much better! You do need to be careful, though, because the crust tends to get soggy if you let the pie sit too long. I recommend not pouring the strawberry mixture into the crust until just a couple hours before you are ready to serve the pie. The pie still tastes fine with the soggy crust, but it doesn't make it the most attractive thing in the world. And, as far as I am concerned, fresh is best when it comes to strawberry pie!

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