Presents

  Sandi's "Recipe Of The Week"  
August 23 - 29, 2003

"Sun-Sweetened Strawberry Pie"


Sun-Sweetened Strawberry Pie


Recipe Source:
Delicious Pies and Tarts
from Great American Recipes

Pies & Pastries

Recipe File

Serving Size: Makes 10 servings

 

AmountIngredient
1baked 9 inch pie shell
2 pintsfresh strawberries
2 tablespoonscornstarch
1 scant cupgranulated sugar
1/2 cupwater
1 cupwhipping cream, optional
1/2 teaspoonvanilla, optional
2 tablespoonsgranulated sugar, optional
Pie Shell: 
1 cupall purpose flour
2 tablespoonsgranulated sugar
1/2 teaspoonsalt
2 tablespoonswater
3 tablespoonsbutter, unsalted
3 tablespoonsshortening, unsalted

Preparation Instructions:

1. Prepare pie shell, following directions below.

2. Wash strawberries. Measure 1 cup strawberries. Crush with a spoon.

3. Combine in a saucepan with cornstarch, sugar, and water.

4. Cook and stir until mixture boils. Simmer for a couple of minutes over low heat. Set aside to cool a bit.

5. Quarter the remaining strawberries. Place in the baked pie shell. Spoon cooked mixture over strawberries.

6. Whip cream, if used, and flavor with vanilla and sugar.

7. Serve pie room temperature or chilled, if preferred. Dollop with whipped cream, if desired.

Variation: Substitute fresh blueberries for strawberries.

Pie Shell: Combine flour, sugar, and salt. Remove 3 tablespoons of mixture. Combine with water to form paste. Cut butter and shortening into remaining flour. Stir in past. Form dough. Do not knead! Roll out. Fit in pie plate. Prick crust. Bake at 425 degrees for 10 to 12 minutes. Cool on rack.

Per serving: 219 calories; 1.6 g protein; 7.9 g fat; 36.7 g carbohydrates; 119 mg sodium.

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