Strawberry Pie

by admin on September 4, 2010

Origin: Unknown. I remember the very first time I tasted a strawberry pie. It was at Hausner’s Restaurant in Baltimore when I was in my junior year of college. I had had a lovely dinner of Crab Imperial and chose their famous strawberry pie for dessert. Ahh, sheer dining bliss!     Strawberry pie is a must-have dessert for Easter lunch or dinner.

1 Pet-Ritz deep dish pie crust shell (or make your own from scratch)
1 quart fresh strawberries, washed and  hulled ( I often use more)
1 cup sugar
1/4 cup cornstarch
1 cup water
few drops red food coloring (optional, I don’t use it)

Preheat oven to 400.  Bake pie shell according to directions for empty baked crust.  Cool.  Chop one cup of strawberries.  Combine sugar and cornstarch in a 2 quart saucepan.  Stir in water gradually until smooth.  Add chopped strawberries.  Cook, stirring constantly until mixture thickens and boils.  Remove from heat.  Stir in food coloring.  Cool in refrigerator 1/2 hour.  Pour 3/4 of the syrup mixture into prepared pie crust.  Stand remaining strawberries in pie crust (I usually slice mine rather than leaving them whole).  Pour remaining syrup over strawberries.  Chill until firm, about 3 hours.


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