Fresh Strawberry Pie
It's a dream come true for strawberry lovers. This old-fashioned pie is filled with two pounds of ripe, juicy berries!
- 1/2 package (15 ounces) refrigerated pie crust (1 crust)
- 2 containers (1 pound each) fresh strawberries
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 lemon
- 4 drops red food coloring (optional)
- 1 cup thawed, frozen whipped topping
Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2-inch circle using floured Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
Rinse strawberries in large Stainless Mesh Colander. Remove stems using The Corer™. Place 2 cups of the strawberries in (2-qt.) Saucepan; mash with Nylon Masher. Add water and bring to a boil over medium heat. Simmer 2 minutes; strain in small Stainless Mesh Colander over Stainless (2-qt.) Mixing Bowl.
Combine sugar and cornstarch. Zest lemon with Zester/Scorer to measure 1 teaspoon zest. Using Juicer, juice lemon to measure 1 teaspoon juice. Return strained berry juice to saucepan; discard mashed berries. Using Silicone Sauce Whisk, stir sugar mixture, lemon zest and lemon juice into berry juice; bring to a boil over medium heat. Cook 1 minute, stirring constantly, until sauce is clear and thickened. Stir in food coloring, if desired.
Slice remaining strawberries with Egg Slicer Plus®. Layer half of the sliced berries over bottom of pie crust; spread evenly with half of the sauce. Repeat with remaining berries and sauce. Refrigerate 4-6 hours or until set.
- 8 servings
Nutrients per serving:
Calories 230, Total Fat 9 g, Saturated Fat 4 g, Cholesterol less than 5 mg, Carbohydrate 36 g, Protein 2 g, Sodium 100 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fruit, 2 fat (2 carb)
For the freshest strawberry pie, use firm, ripe strawberries. Prepare pie earlier in the same day that you plan to serve it. Otherwise, berries tend to become soft and watery, making the filling cloudy.
When placing refrigerated pie crust in the Deep Dish Pie Plate, evenly ruffle edge of crust inside pie plate then firmly press top edge of crust to fluted edge of pie plate in several places.
Do not cover pie when refrigerating until it has completely cooled.