Tuesday, August 5, 2014

Strawberry Pie Filling

After you've made your favorite graham cracker pie crust, try this strawberry filling:

3 pounds of hulled strawberries, divided:

  • 3 C quartered berries
  • 4.5 C berries with the large berries cut into eighths and any small berries left whole
3/4 C sugar

1/4 C cornstarch

1/8 tsp salt

1/3 C cold water


Combine the sugar, cornstarch and salt in a medium sauce pan. Add the cold water. To this, add the 3 cups of quartered berries. Over medium heat, bring the mixture to a boil while continuously stirring and mashing the berries. Boil for one minute, stirring constantly. Pour the mixture into a large mixing bowl and allow to cool.

When cooled to room temperature, carefully add the remaining 4.5 cups of berries to the mixture. Pour everything into the previously prepared graham cracker pie crust. Refrigerate several hours before serving.

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