You'll enjoy this sweet-tart fresh pie.
Prep Time: 25 minutes
Total Time: 25 minutes
- 3 pints strawberries, washed, dried and capped, divided
- 3/4 cup sugar
- 3 tablespoons cornstarch dissolved in 1/4 cup water
- 2 tablespoons lemon juice or raspberry liquor*
- baked and cooled 9-inch pie shell
Place 2 cups of berries in saucepan. Crush with potato masher or fork. Add sugar and cornstarch mixture. Bring to slow boil, stirring constantly. Simmer on low until liquid is thick and clear. About 5 minutes. Remove from stove, stir in lemon juice or liquor. Allow to cool until just warm to touch. Place remaining strawberries point-up in pie crust. Carefully pour glaze over berries in shell. Chill at least 3 hours or until glaze sets. Serve with whipped cream.
*I used a cherry liquor instead.
For the red-white and blue patriotic holidays: Plate your piece of pie. Sprinkle with blueberries and top with whipped cream.