Wednesday, May 18, 2011

Summertime Strawberry Pie

I love that strawberries are so dang cheap and plump and delicious right now!  I've been able to get through a bunch of my strawberry recipes I've been wanting to try.  This pie is really quick to put together, and is a great alternative to strawberry shortcake if you are looking for something a little different :)

One of the things I have been doing lately with my strawberries is cutting some into fourths, and throwing it into a salad with some chopped romaine lettuce, pecans, and crumbled feta.  Top it with some poppyseed dressing, and you have a fabulous lunch!  Here are a few other ideas to use up some yummy berries....

Strawberry French Toast with Strawberry Syrup
Sweet Berry Bruchetta
Strawberry Petit Fours
Fruit Salsa with Cinnamon Chips
Fresh Strawberry Muffins
Freezer Jam (using jello instead of gelatin)
Lemon Strawberry Pie

Summertime Strawberry Pie

1 - cup granulated sugar
1/4 - cup cornstarch
1/4 - cup strawberry gelatin (jell-o)
1 1/2 - cups water
1 - tablespoon lemon juice
1/2 -teaspoon strawberry extract
1 1/2 lbs fresh strawberries, hulled and sliced in half (about 2-3 cups)
1 - regular pie crust, pre baked

Preheat the oven to 350 degrees. Line the bottom of your pie shell with parchment paper or foil. Place pie weights or dry beans on the paper. Pre bake the pie crust until golden brown, approximately 15-20 minutes. When done remove pie weights, beans and parchment paper. Let the pie crust cool completely on a wire rack. 

While your pie crust is cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature. 

Arrange the strawberries in the baked pie shell. Pour the filling over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. Serve with a dollop of whipped cream.

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