Strawberry Pie

Instructions

1. Bake your favorite homemade deep-dish pie crust or a store bought pie crust for about 15-20 minutes at 350 until browned. I like to lightly paint the crust with an egg wash ( 1 egg yolk and 2 TBSP water, lightly beaten) to help it brown evenly. Remove from oven and cool.
2. While the pie crust is baking, clean and hull 3 cups of strawberries. If they are small you can leave them whole or cut them in halves or thirds if they are too large. Place one cup of the cleaned sliced berries in the cooled crust. Reserve the other 2 cups for the glaze/filling.
3. Strawberry glaze and filling: Use a large heavy pot and place ¼ -1/2 cup of sugar, 2 TBSP cornstarch and 3/4 cup of water in a saucepan. If the berries are really sweet, I only use 1/4 cup sugar. If they could use a little more sweetness, add 1/2 cup. Simmer, stirring gently until everything is dissolved. Add 2 cups of cleaned, hulled and sliced berries to the liquid and boil for 3-5 minutes until very soft and thick. Mash the berries with a potato masher or a heavy spoon. When the glaze has cooled, spoon this mixture over the pie with the fresh berries in it. Refrigerate until ready to serve.
4. Whip a half pint of whipping cream with 1TBSP vanilla and 2 tsp sugar until soft peaks form. Reserve the cream until you are prepared to serve the pie. You can either place dollops of cream on the whole pie or pass a bowl of the fresh whipped cream for each person to serve themselves cream with their luscious piece of fresh strawberry pie. I like to garnish each piece with a sprig of fresh mint too.

• Servings : 8
• Recipe Type : All Recipes, Sweets