1 quart hulled fresh strawberries
1 cup sugar
1 tbsp lemon juice
3 tbsp corn starch
1/4 tsp salt
1 cup water
9 or 10 inch cooked pie crust – I buy the Pillsbury frozen pie crusts – no assembly required
Optional: 1/2 cup chocolate chips
Small carton of Heavy Whipping Cream
1 tsp vanilla
1 tsp sugar
Bake the pie crust following the instructions provided. Sometimes I put chocolate chips in the pie crust just before I take the pie crust out of the oven. Then spread the chocolate around to coat the bottom of the crust. (Coating the crust in chocolate prevents the crust from getting soggy if you aren’t going to eat the entire pie right away). My friends really liked the chocolate, try it.
Set aside the 8 ripest berries. Slice the rest of the strawberries. Place them in the bottom of the pie crust.
In a heavy bottomed saucepan, crush the 8 ripest berries – a potato masher works really well for this. Add the sugar, corn starch, salt, lemon juice, and water. Cook over medium heat, stirring constantly, until the mixture boils. Boil one minute. Set aside and allow to cool for 10 minutes. The pour the mixture into the pie crust – on top of the sliced strawberries. Chill for at least one hour.
Top with whipped cream. Combine 1 cup heavy whipping cream and 1 tsp vanilla and 1 tsp sugar. Use electric mixer to whip.
My original post: http://thekittchen.com/2012/08/17/719/