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Fresh Strawberry Pie

Makes: 8 servings Yield: 8 slices
Prep 1 hr Chill 1 hr
Fresh Strawberry Pie
Ingredients
  • 1  recipe Baked Pastry Shell (see recipe below)
  • 8  cups  medium fresh strawberries
  • 2/3  cup  sugar
  • 2  tablespoons  cornstarch
  •  Several drops red food coloring (optional)
  •  Whipped cream (optional)
Directions

1. Prepare Baked Pastry Shell and set aside. Meanwhile remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.

2. For glaze, in a blender or food processor combine 1 cup of the strawberries and 2/3 cup water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1-1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes. (Do not stir.)

3. Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell.

4. Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) If desired, top with whipped cream.

5. Makes 8 slices.

From the Test KitchenFresh Peach Pie:
  • Prepare as above, except substitute 6 cups sliced, peeled peaches for the strawberries and omit the food coloring.
Baked Pastry Shell
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  cold water
Directions

1. Stir together flour and salt. Cut in shortening. Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.

Nutrition Facts (Fresh Strawberry Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 253,
  • Fat, total (g) 9,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 42,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 24,
  • pro. (g) 3,
  • vit. A (RE) 0,
  • vit. A (IU) 49,
  • vit. C (mg) 80,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 75,
  • Potassium (mg) 256,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Fruit () 1,
  • Other Carb () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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