STRAWBERRY PIE RECIPE

STRAWBERRY PIE RECIPE

Nothing says spring/summer like new strawberry pie.

A part of people claim that apple pie is the all-American dessert but I ask to contrast. I’m beautiful beyond any doubt strawberry pie has its put in American history, as well. When I was small my mom would take my kin and me to a neighborhood strawberry fix to

choose berries. We would spend a great parcel of our evening within the field collecting strawberries and having a great time together.I think my sister’s and I ate more berries than we hurled into our boxes. Gracious well, they were super tasty

Once we’d get the berries domestic mother would get them all washed up and begin planning them for conservation. Mother would make stick, strawberry pie filling, and compote. She would at that point can them in Artisan jugs in here gigantic stockpot on the stove.Great times

The formula on the following page employments new strawberries and…get this..strawberry daquiri blend! The daquiri blend gives the pie a fun and new kick of flavor.You’ll see once you make this pie. Goodness, and this formula is madly simple to take after so there’s that. too

INGREDIENTS
Crust

½ c. (1 adhere) butter, softened
3 Tbsp. sugar
1 c.flour
Filling

2 c. water
2 c. sugar
6 Tbsp. cornstarch
1 (6 oz.) bundle strawberry jell-o
3 quarts strawberries, cleaned and de-stemmed
*If you’re employing a shallow pie plate, cut filling formula in half.

INSTRUCTIONS
Crust

Mix butter, sugar, and flour and press into a lubed profound pie plate. Prepare at 375 degrees for 10 minutes.

Filling

Bring water, sugar, and cornstarch to a bubble, mixing, until thick and clear.
Remove from warm; include strawberry jell-o.
Mix well and cool.
Fold in strawberries.
Pour into pie shell.
Store in fridge until set; serve with whipped cream.