Strawberry Pie
Delicious strawberry pie without jello filling.
Equipment
- Food Processor or Blender
- Hand Mixer
Ingredients
Pie Crust
- 2 1/2 Cups All Purpose Flour
- 1 tsp Salt
- 2 tbsp Granulated Sugar
- 1 Cup Butter
Strawberry Filling
- 4 Cups Fresh Strawberries
- 3/4 Cups Sugar
- 3 tbsp Cornstarch
- 1/2 Cup Water
Instructions
For the crust
- Put dry crust ingredients into blender
- Add butter and ¼ cup ice cold water and mix until the dough just holds together when pinched.
- Turn the dough and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour before using.
- Place ½ of the dough on floured surface and roll into a 12” circle
- Transfer to pie plate and bake at 375 degrees for 15 minutes.
- Use the rest of the dough to form the top of the pie
For the Filling
- Puree 1 cup of the strawberries in a blender
- In a medium saucepan, whisk together the sugar and cornstarch, then add the water and strawberry puree.
- Boil the mixture and then cook 3 more minutes, until the strawberry mixture turns thick and translucent.
- cut the rest of the strawberries in half and mix with the strawberry sauce mixture.
- Once it’s all mixed, add the filling into the crust.
Top pie crust
- Once the filling is in the pie crust, add the top of the pie.
- Smear the top with egg wash
- Add the foil or pie crust shield around the pie
- Bake 375 degrees for 20 minutes