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!