I love strawberries the best when they are in season because they are so yummy and sweet.
Even though this pie is easy and quick to assemble. It needs at least four hours so the pie can thicken enough to slice it.
Pie Crust (9” baking dish)
4 cups strawberries (washed, quartered, and hulled)
1 cup pure cane sugar
¾ cup water
3 tbsp cornstarch
1 tsp lemon juice
Nondairy Whip Cream (optional)
Preheat oven 400F
Roll the crust into the 9” pie dish and use a fork to poke the bottom of the pie crust to keep the crust from bubbling up. If it does, do not try to flatten it out. It will be fine. Bake the pie crust for 15 minutes in the oven.
Mash 1 cup of berries and combine with sugar, water, cornstarch, and lemon juice in a saucepan over high. Stir frequently and bring to a boil. It could take about 6 to 10 minutes for the sauce to thicken.
Once thickened, remove from heat, and stir in the rest of the strawberries. Makes sure all the berries are evenly coated. Pour the strawberry filling into the pie crust, and chill in the refrigerator for at least 4 to 6 hours.
Serve with nondairy whip cream if you like.
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