Ingredients
Method
- Bake the pie crust according to the package instructions or your preferred recipe. Let the crust cool completely before filling.
- Cut the strawberries in half. Reserve half of them in a large bowl and set aside.
- In a medium saucepan, combine the remaining strawberries with the sugar, ¼ cup water, and lemon juice. Stir to combine. Mash the mixture with a fork or potato masher until chunky, then bring to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat to medium-low. In a small bowl, dissolve the cornstarch in the remaining ¼ cup of water and stir it into the saucepan. Simmer the mixture, stirring frequently, until it becomes translucent and thickened (about 5 minutes). Remove from heat and let cool for 10 minutes.
- Pour the cooled filling over the reserved fresh strawberries in the bowl, and stir gently to coat. Then, pour the entire mixture into the cooled pie crust. Gently shake the pie to ensure the filling spreads evenly. Smooth the top with a spatula.
- Chill the pie uncovered for at least 3 hours or until the filling has set. Slice and serve with whipped cream if desired.
Nutrition
Notes
A delightful pie filled with fresh strawberries and a tangy lemon flavor, topped with whipped cream. For an extra special touch, brush with a glaze of strawberry jam.