Fresh Strawberry Pie
Here’s what you need for the pie:
- 1 Pie Crust (either Graham Cracker or a Pre-Baked Crust)
- 1-2 quarts strawberries (or just as many as you like!)
- 1 cup sugar
- 3/4 cup water
- 3 Tbsp. Corn Starch
Here’s what you need for the Whipped Cream:
- 1 cup Heavy Whipping Cream
- 3 Tbsp. Powdered Sugar
Wash your strawberries well and then remove the caps. Pat them dry and then arrange your strawberries in the bottom of your crust. If they are really big, you may want to cut them up a bit. You want to use enough to fill the crust but leave enough room for the glaze to fill in the cracks. Set aside.
In a medium saucepan, add about 2 cups of strawberries and using a potato masher, mash them up well. Add the sugar and stir to dissolve. Cook over medium heat, stirring frequently, until it comes to a simmer. While it's cooking, mix your corn starch into your water to create a slurry.
When the strawberries come to a simmer, slowly add your slurry and stir to combine. Bring this mixture to a boil over medium heat, stirring frequently.
When it comes to a boil, turn the heat down to low and stir constantly for 10 minutes.
Remove from heat and allow to cool a bit then pour directly over the strawberries in the pie crust.
Smooth out to the edges and refrigerate for at least 3 hours (or overnight) before serving with a dollop of fresh whipped cream. Enjoy!
