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Saturday, April 4, 2015

Fresh Strawberry Pie

Barb Hickle-Grove's Fresh Strawberry Pie:

Combine 1 tsp salt, 1 TBSP sugar, and 1-1/2 cups flour and 1/2 cup chopped, sliced almonds.  Add 1/2 cup softened or melted and slightly cooled butter and 3 TBSP milk.  Mix together well and pat into a pie pan like a pie crust (also up the sides), packing it well.   Bake until light brown at 375 degrees (mine was about 23 minutes).  Cool.

Combine 1 TBSP corn starch and 1 cup water in a small saucepan.  Bring to a boil and boil until clear..(not long after it boils)..take off heat and stir in 1 small pkg strawberry jello until dissolved.  you can add red food coloring if you like.  it's pretty red already though.  cool to lukewarm.

In the meantime, wash, de-stem and slice about two boxes or strawberries or one jumbo size box.  I tried to use the ripest ones for their natural sweetness.  and place in the cooled crust.  Then drizzle or spoon the glaze over the strawberries until completely covered and all the berries have some glaze covering them.  refrigerate until ready to serve and pie is set.  Add whipped cream or cool whip when serving, or pipe around the outside with a star shaped larger tip.  Also can add come drizzled chocolate if desired. 

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