Time: 30 minutes hands on + 2 hours chilling time
Yield: 1 pie
Recipe adapted from All Recipes
***NOTE*** This pie is best served the day it's made.
The fresh berries tend to make the sauce runnier (is that a word) the longer it sits. End of Note. Thanks for reading. ****
3 pounds fresh strawberries
1 C sugar
3 T cornstarch
3/4 C cold water
red food coloring (optional)
1 9 inch pie crust, baked and cooled
1. Slice some of your strawberries up. You want about 3 C sliced berries.
Throw those babies into a bowl and take your potato masher to them. Mash them all up nice and fine.
2. Pour your sugar into a medium sized sauce pan. Add your mashed berries and stir the two ingredients together.
3. Pour your 3/4 C COLD water into a glass measuring cup. Add the 3 T cornstarch and stir that baby all around until the cornstarch dissolves and the mixture is smooth. Should take just a few stirs.
4. Add a dash of salt to your berry and sugar mixture. (Just pretend that I already mixed them up together now....) Bring the strawberry mixture to boil over medium high heat.
5. Pour your cornstarch and water mixture into the sauce pan. Bring the mixture back to a boil, stirring constantly. Stir and cook until the sauce gets thick. You'll be at it for about 4-5 minutes. You want the sauce to be to be a little bit thicker than pudding. Remove the sauce from the heat. Stir in a few drops of red food coloring if you choose. Pour the sauce into a bowl, pop it in the fridge and let it chill out for a while. You want it to reach room temperature or cooler before you pour it over your berries.
6. While your sauce is cooling, cut the green tops of your berries and place them in your baked pastry crust.
7. Once the sauce has reached room temperature pour it over the top of your berries. Cover your pie with plastic wrap and refrigerate for at least 2 hours.
8. Whip some fresh cream with a little sugar and vanilla, add a dollop to each piece of pie and serve!