Ingredients
Crust
- 1 each pie crust Baked according to package instructions
Filling
- 2 cups fresh strawberries, hulled and halved
- 1 cup strawberries, pureed
- 3/4 cup sugar Adjust to taste
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
For serving
- as desired whipped cream or vanilla ice cream
Method
Preparation
- Preheat the oven to 350°F (175°C). Bake the pie crust according to package instructions and let it cool.
- In a saucepan, combine the pureed strawberries, sugar, cornstarch, lemon juice, and salt. Cook over medium heat, stirring until thickened.
- Once thickened, remove from heat and fold in the whole strawberries.
- Pour the filling into the cooled pie crust.
- Refrigerate until set, about 2 hours.
Serving
- Serve with whipped cream or a scoop of vanilla ice cream.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 100mgFiber: 2gSugar: 18g
Notes
For best flavor, use ripe strawberries. To store, cover with plastic wrap or aluminum foil and keep in the refrigerator for up to 3 days. Individual slices can be frozen for later enjoyment.
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