Recipe by Color Guard Mom
Update 9/11/2011 I remembered to look up the recipe while visiting my dad this past month. Hopefully the corrections made below are the keys to making this the yummy pie I remembered my mother making. Based on the two reviews, I'm not recommending this pie. My mom knew what to do, but obviously didn't write down the directions all that well. If you do wish to try it - then adjust the liquid (after sieving) as best as possible. I don't recall there being much liquid at all. Thanks for the reviews - sorry it didn't work out.
Top Review by Cuistot
this also didn't set up for me, at all. I sliced my strawberries as it seemed strange to put whole strawberries in a pie. I used a 9" in pan and had way more strawberries and liquid than one pie shell. I even tried putting it in the freezer for 30mins. :( The liquid is yummy and like the other reviewer I'll use it in smoothies or over ice cream. It might help to denote how much liquid you should have after sieving the strawberry mush as I think that's where the problem is, too much liquid for the amount of cornstarch. Or perhaps the sugar and strained liquid should be cooked to boiling and reduced, and then the cornstarch added after it's removed from heat. 2 stars cause even though the pie didn't turn out the filling was very yummy.
- 1⁄2 cup powdered sugar
- 1 quart strawberry
- 1 cup water
- 1 1⁄2 teaspoons cornstarch
- 1⁄2-3⁄4 cup granulated sugar
- 1 (8 inch) baked pie crusts
Directions See How It's Made
- Add powdered sugar to 3 cups whole strawberries. Let stand for one hour.
- Crush remaining berries. Cook with water for about 2 minutes.
- Sieve, removing all liquid.
- Mix corn starch and granulated sugar, stir into BERRY JUICE. Discard cooked berries.
- Cook JUICE until clear, stirring constantly.
- Add red food coloring.
- Fill pie shell with berries, pour sauce over berries.
- Refrigerate until chilled and top with whip cream.