Nothing better than fresh strawberries!!
Our next door neighbors went strawberry picking last week and were generous enough to share a bowl with us! It made me think of growing up on the farm where we always had a strawberry patch, and since my Dad milked cows, fresh cream to put on the strawberries! What a treat!!
I loved strawberry shortcake, the kind we used to make with bisquick, and then topped with whipped cream. It’s a meal in itself.
This week I am going to share a favorite recipe for fresh strawberry pie and next week we will go with a more healthy recipe!
Strawberry Pie Filling:
1 qt fresh strawberries
3/4 cup water
1 cup sugar
3 Tbsp cornstarch
1 tsp lemon juice
Combine 1 cup of berries (I crush them a little), water, sugar and cornstarch. Cook over medium heat ‘til thick and clear, add lemon juice and cool. Fold in remaining berries. Place in baked, cooled pie shell; chill, serve with cool whip or whipped cream.
Here is a easy no-roll pie crust you can use. You just mix and pat in your pie plate :
No Roll Pie Crust
1 1/2 cup flour
1 tsp salt
1 1/2 tsp sugar
1/2 cup vegetable oil
2 Tbsp milk
Mix together with fork until no flour shows. Press into pie pan, prick crust with fork a few times. Bake in a preheated 425 degree oven for about 15 minutes or until light brown, cool before adding filling. Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.