Strawberry Pie for the Fourth of July
One of my favorite fruits of summer are strawberries! I remember eating them as a child on our front porch, dipping each bite in sugar & the smaller the strawberry, the better the strawberry to sugar ratio. My thinking hasn’t changed much, as you can see I made individual portions of strawberry pie.
My love for making pie began in the weeks I would spend with my grandma in the country. There wasn’t a lot to do, so we’d take a day & make several pies to gift, freeze & enjoy. Her philosophy was “you can never have too many pies.” If she was invited to dinner on a whim, she could still come prepared, despite being an hour away from a grocery store. You can easily freeze this pie in the miniature portion for an individualized treat all summer long!
Making your own filling is simple – just start with the freshest berries possible! In 10 minutes, you’ll have strawberry pie filling no can could compare with. Start with a pre made pie crust or get the details to make your own mini pies here.
Author: Julie Blanner www.julieblanner.com Recipe type: Dessert
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins
Serves: 8
Ingredients
- 5 c strawberries, sliced
- water
- ¾ c sugar
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp vanilla
- pinch of salt
Instructions
- In a small saucepan, slice & mash 1 c strawberries, getting as much juice out of them as possible.
- Add sugar.
- Bring to a boil. Reduce to a simmer for 4 minutes.
- Strain juice, removing the pulp, using a spoon to press as much juice as possible. Return juice to heat, discarding pulp.
- Whisk in cornstarch, lemon juice, vanilla & salt. Stir well. Bring to a boil, stirring continuously until thick {about 4 minutes}.
- Remove from heat & stir in strawberries. Add to pre-made pie crust.
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These little pies are also one of my picnic picks.
Coordinately yours,
Julie
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