HOMEMADE STRAWBERRY PIE FILLING

HOMEMADE STRAWBERRY PIE FILLING

Ingredients

• 5 cups sliced fresh strawberries
• 1 Tablespoon lemon juice
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 3/4 cup water
• 1/4 cup dry strawberry Jell-o powder

Instructions

Stir together the strawberries and lemon juice. Set aside.

Whisk the sugar and cornstarch into the water in a large saucepan. Bring to a boil. Boil for 2 minutes. Stir in the strawberries and bring to a boil again. Reduce the heat and simmer for 8-10 minutes.

Remove from the heat and stir in the Jell-o powder. Let cool. Makes 4 cups pie filling. Keep refrigerated in a sealed container for 5 days. Enjoy!

FRESH and SUPER SIMPLE Strawberry Pie Filling

FRESH and SUPER SIMPLE Strawberry Pie Filling 

INGREDIENTS

• 2 cups mashed strawberries
• 2 cups sliced strawberries
• 1 cup + 1 Tbsp granulated sugar
• 1/3 cup + 1 Tbsp cornstarch

METHOD

Place 2 cups of mashed strawberries into medium saucepan.  Add sugar and cornstarch gradually to mashed strawberries and stir with wire whisk until completely combined.  Cook over medium heat, stirring constantly with whisk.  Cook until mixture boils, plus one minute.  Cool to room temperature.  (Placing over a bowl of ice and stirring occasionally will help speed up the cooling process.)
Line the pre-baked pie shell with sliced berries, along the bottom and sides.  Pour cooled mixture over fresh berries and place in the fridge for a few hours before serving. Enjoy it!

Fresh Strawberry Pie

Fresh Strawberry Pie

Ingredients

Crust

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

• 3 pints (6 cups) fresh strawberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 4 to 5 drops red food color, if desired

Topping

• 1 cup sweetened whipped cream

Method

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.

Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.

Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.Enjoy!