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Fresh Strawberry Pie

The ideal strawberry pie stays true to that flavor or fresh-picked strawberries.



Si’s pie dishes up a delicious simplicity that guests will love it.
Strawberry Pie
1- 8 inch baked and cooled pie or tart crust
2 quarts strawberries, washed and hulled, divided
½ cup sugar
1 ½ tablespoons cornstarch
2 tablespoons strawberry jam
red food coloring
Whipping cream

Mash about 1 cup of the strawberries in a small saucepan. Add the sugar and strawberry jam. Stir to dissolve.Whisk in cornstarch, and cook over medium heat until bubbly and mixture begins to thicken, about 10 minutes. Add about 5 drops of red food coloring, stir. Set aside to cool. Cut the remaining strawberries in half and place in large bowl. After the sugared mixture is cooled, pour over the fresh strawberries, and mix gently. Pour all of the strawberries into the pie shell. Refrigerate for about 2-3 hours. Top with whipping cream.



Notes:


-Use the freshest strawberries you can find, without bruises or discoloration.


-Serve pie with in about 6 hours of assembling if possible.


-You may use either a single pie crust or a tart shell.


-Keep refrigerated until ready to serve.


-Don’t forget the whipped cream. Seriously essential.



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