Strawberry Pie
Oh yes, it's that time of year, when fresh berries are plentiful and that's means pie. Personally, I am not a fan of cooked fruit, so I prefer this recipe over the many other berry pies I've had. This recipe is from my brother-in-law, Dan. It's easy, delicious, and perfect with whipped cream.
Strawberry Pie
Crust:
1 1/2 cups flour
dash of salt
2 Tbsp. milk
2 Tbsp. sugar
1/2 cup oil
1) Mix ingredients in a bowl with fork.
2) Press onto bottom and sides of 9" pie plate.
3) Bake at 375 degrees for 8-12 minutes or until lightly browned. Cool.
Filling:
2 1/2 Tbsp. cornstarch
1 cup water
1 cup sugar
3 Tbsp. cranberry jello (cranberry is my favorite but you can also use raspberry or strawberry)
1) Mix first three ingredients in a pot. Bring to boil; stirring continually with a wisk.
2) Boil until thick. Remove from heat.
3) Add jello. Cool. (I set the pot on a towel in the fridge and stir every once and while until cool.)
4) Place 1 1/2 - 2 pints of cut strawberries over cooled crust. Pour filling over strawberries.
5) Chill in fridge for several hours before serving.
3 people are talking about food:
Perfect filling in this pie! How clever to use cranberry jello :).
Thanks, Sophie! I also LOVE how easy and versatile the crust is.
My first attempt at this pie: the filling is currently cooling in the fridge. I'm seriously surprised at how easy it is. Although, I kind of over did it with the sugar... I thought it said 1 1/2 cups... oops. Good thing I like sugar!
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