Fresh Strawberry Pie

I love to make sparkling Strawberry Pie as a summer season dessert.  It’s nice for parties, of direction, however it’s additionally great to just make a pie and consume it one slice consistent with day.  are you able to manage your self to stick with simply one slice in step with day??  I comprehend it is probably hard to do, but in case you stay on agenda, you can enjoy it for 4 days if you proportion it with a chum!
sparkling Strawberry Pie is also an awesome one for gifting.  provide this stunning introduction to someone who wishes cheering up.  Or convey it alongside on your subsequent amassing with friends or own family.  each person appreciates a home made dessert.

in case you’re seeking out greater recipes the usage of fresh strawberries, you might additionally want to try my Strawberry Rhubarb Cobbler or this on the spot Pot Strawberry Jam.  Watermelon- Strawberry Caprese Salad, Strawberry Crisp, and Strawberry Scones also are delicious strawberry recipes to strive!



  • 50 vanilla wafers
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tablespoons granulated white sugar
  • 1 teaspoon grated orange zest


  • 2 cups halved ripe strawberries (washed and hulled)
  • 1/2 cup water
  • 1/2 cup granulated white sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon freshly squeezed lemon juice
  • 6 cups halved small ripe strawberries (washed and hulled)
  • 1/2 cup heavy whipping cream, whipped



  1. Preheat oven to 350 degrees F. Process the wafers in a food processor until finely ground. Add the butter, sugar and orange zest and pulse just until combined. Pat the crumb mixture over the bottom and up the side of a greased 9-inch pie plate. Bake for 15 minutes. Cool on a wire rack.

  1. Mash 2 cups of strawberries in a saucepan, using a potato masher. Stir in the water. Bring to a boil and cook for 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, discarding the solids and reserving 1 cup of the liquid. Add additional water if needed to measure 1 cup.
  2. Combine the sugar and cornstarch in a saucepan and mix well. Stir in the reserved liquid. Bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and cook 2 minutes, stirring frequently. Stir in the lemon juice.
  3. Arrange just enough of the 6 cups of strawberries to form 1 layer over the baked crust. Spoon about 1/3 of the sauce over the strawberries and top with remaining strawberries and remaining sauce. Chill for 3 hours or longer. Serve with the whipped cream.


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