Strawberry Pie
1 baked pie shell : 475F 8 -10 minutes
8" 9"
3/4 c 1 c flour
1/4 c 1/3 c real butter, softened
1/2 tsp 1/2 tsp sea salt
1/8 c 2 tbsp water
Pie filling :
8" 9" 9" deep dish
2/3 c 1 c 1 1/3 c sugar
3 tbsp 4.5 tbsp 6 tbsp corn starch
1 qt 2 qt 3 qt strawberries
Seperate berries in half, putting the best ones aside.
Make a sauce of the worst half: Mix cornstarch and sugar, set aside. Remove the tops from the berries and run through a juicer or blender. Cook over medium heat until boiling. Slowly add spoonfuls of the juice to the sugar mixture until blended, then stir the sugar mix back into the juice. Cook, stirring constantly, until thick and glossy (about 7 - 10 minutes). Cool.
Slice up saved berries into pie crust. Pour jiuce over berries. Or mix and then pour - either works.
Refridgerate until set, about 1 hour.
Serve with whipped cream.
You can also make this with blueberries or peaches. I haven't tried it with blackberries or raspberries, tho I expect it would work well with those too.