Strawberry season is much too short. There was only one vendor that had strawberries left at the farmer’s market today. I got enough for the pie and possibly ice cream, but might just eat them and make blueberry ice cream instead. That’s the joy of Simply in Season; it often provides variations so you can use what is . . . in season.
FOR PRINTABLE VERSION CLICK HERE: Strawberry Pie
1 cup sugar
3 Tbs cornstarch
2 cups strawberries (mashed lightly)
2 Tbs lemon juice
4 cups whole strawberries
9 inch pie crust
1. Blend sugar and cornstarch in a saucepan; add 2 C mashed strawberries. Heat to boiling, boil for 1 minute, then remove from heat.
2. Stir in lemon juice and cool.
3. When the fruit mixture is cooled, gently stir in remaining whole strawberries. Pour into prebaked crust and chill for 3 hours.
The Verdict: Brought this to my mom & dad’s, and between the four of us we barely saved a piece for my sister. It was THAT good. Of course we served it with lots of whipped cream.
Serving size: 1/8 of a recipe (5.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (24%) 56.27
% Daily Value
Total Fat 6.25g 10%
Saturated Fat 1.92g 10%
Cholesterol 0mg 0%
Sodium 117.91mg 5%
Potassium 199.54mg 6%
Total Carbohydrates 45.75g 15%
Fiber 2.5g 10%
Protein 1.58g 3%