||Fresh Strawberry Pie
Contributed by Chris Villa, Chef - Wallace State
Yield: 2 - 9 in. pies
Granulated Sugar 1lb 7oz.
Water 8 fl. oz.
Cornstarch 2½ oz.
Water, Cold 12 fl. oz.
Salt ½ tsp.
Lemon Juice 4 Tbsp.
Red Food Coloring As needed
Fresh Strawberries, Rinsed and Halved
Flaky "Baked" Pie Shells 2
Whipped Cream As needed
Bring the sugar and 8 fluid ounces of water to a boil.
Dissolve the cornstarch in the cold water and add to the boiling water.
Cook over low heat until clear, approximately 5 minutes.
Stir in the salt, lemon juice and enough red food coloring to produce a
bright red color.
Pour this glaze over the strawberries and toss gently to coat them.
Spoon the filling into the prepared pie shells. Chill thoroughly and top
with whipped cream for service.