From the Field: Strawberry Pie
Strawberry Pie
Cabot, AR is known for their super sweet strawberries and we love nature's timing with Mother's Day. These berries make the perfect pie, quickly and easily.
The Crust:
1 1/4 cups flour
1/2 t salt
1/2 t sugar
1 stick butter
2 T ice water
In a food processor combine dry ingredients. Add butter. Pulse until crumbly. Add 2 T ice water. Mix until dough forms a ball, then stop immediately. Roll out and place in pie pan. Bake at 350º for 15 minutes.
The Pie:
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1 (9 inch) pie crust, baked
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1 Qt. fresh strawberries, sliced
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1 C white sugar
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3 T cornstarch
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3/4 C water
Arrange half of strawberries in the baked crust. Mash remaining berries and sugar in a saucepan. Bring to a boil.
In a bowl, whisk together cornstarch and water. Gradually add to boiling strawberries. Simmer until thickened, about 7 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill. Serve with whipped cream.
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