Ingredients with Measurements:
- 1 pre-made pie crust
- 4 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup water
- 1 tablespoon unsalted butter
- Red food coloring (optional)
- Whipped cream (optional)
Special Equipment Needed:
- 9-inch pie dish
- Mixing bowl
- Saucepan
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Place the pre-made pie crust in the pie dish and crimp the edges.
3. Bake the crust for 10-12 minutes or until lightly golden brown. Set aside to cool.
4. In a mixing bowl, combine the sliced strawberries and 1/2 cup of sugar. Mix well and set aside.
5. In a saucepan, whisk together the remaining 1/2 cup sugar, cornstarch, and salt.
6. Add water and whisk until smooth.
7. Cook over medium heat, stirring constantly until the mixture thickens and boils.
8. Boil for 1 minute, then remove from heat.
9. Stir in the butter and food coloring (if using).
10. Pour the mixture over the strawberries and mix well.
11. Pour the strawberry mixture into the cooled pie crust.
12. Chill the pie in the refrigerator for at least 2 hours or until set.
13. Serve with whipped cream (if desired).
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chill time: 2 hours
Temperature:
- Preheat oven to 375°F.
Serving size:
- 1 9-inch pie
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 57g
- Protein: 2g
- Fiber: 2g
- Sugar: 40g
Substitutions for ingredients:
- Fresh strawberries can be substituted with frozen strawberries, but make sure to thaw and drain them before using.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Use a graham cracker crust instead of a pre-made pie crust.
- Add a layer of cream cheese or whipped cream on top of the pie filling.
- Use other berries such as raspberries or blueberries instead of strawberries.
Tips and Tricks:
- Make sure to thoroughly mix the strawberry mixture with the cornstarch mixture to prevent lumps.
- If the pie filling is too thick, add a little bit of water to thin it out.
- To prevent the crust from getting soggy, brush a thin layer of melted chocolate on the bottom of the crust before adding the filling.
Storage Instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating Instructions:
- The pie can be served cold or at room temperature.
Presentation Ideas:
- Top the pie with fresh strawberries or whipped cream.
Garnishes:
- Fresh mint leaves or chocolate shavings.
Pairings:
- Serve with a glass of cold milk or a cup of coffee.
Suggested Side Dishes:
- Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the pie filling is too runny, add more cornstarch.
- If the pie filling is too thick, add more water.
Food Safety Advice:
- Make sure to properly wash the strawberries before using.
- Store the pie in the refrigerator to prevent spoilage.
Food History:
- Strawberry pie has been a popular dessert in America since the early 1900s.
Flavor Profiles:
- Sweet and tangy with a buttery crust.
Serving Suggestions:
- Serve as a dessert after a summer BBQ or picnic.
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