Jolene's Really Yummy Strawberry Pie -

Jolene's Really Yummy Strawberry Pie


This is a really easy, quickly made version of strawberry pie.  The glaze is so much better than the store bought version which is mostly sugar, water, food coloring and chemicals.  The strawberries used here actually add flavor to the finished pie.  This is sort of an upside down strawberry shortcake as the biscuit mix actually makes the crust.  It’s quick, it’s easy but most important, it’s really yummy! And yes, I’m using a biscuit mix since it is specified in Jolene’s recipe.
2 pounds ripe strawberries - Save as many of the same size as possible for the shell.  Use the odd sized ones for crushing.

1 cup Bisquick biscuit mix
1/4 cup butter or margarine, softened
3 tablespoons really hot water
Preheat oven to 350 degrees.  Spray a 9” pie pan with cooking spray.  Set aside.
Mix bisquick and margarine together with a spoon until blended; add water and mix completely. The mixture will be soft, somewhat sticky and it won’t look like enough.   Flour your fingers as necessary and press the dough into the bottom and sides of the pie pan. Prick well with a fork.  Bake for 10 to 15 minutes until golden and completely baked.  Cool completely.

1 cup crushed fresh strawberries
2/3 cup water
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
Red food coloring, optional
Combine the strawberries and 2/3 cup water in a saucepan.  Bring to a boil, lower heat and cook at a simmer until the strawberries are very soft, about 5 minutes.  A manual potato masher is great to use here after the strawberries are soft.  It breaks them up completely.  In the meantime, combine the sugar and the cornstarch; mix well with a whisk or your fingers.  Add the 1/3 cup water and stir to mix completely.  Add to the strawberry mixture; bring to a boil, stirring constantly until thickened.  Boil for 2 minutes stirring constantly.  Add food coloring if using.  Cool completely. 

Cut the tops off the strawberries so they are flat.  Place, flat side down, pointed ends up to completely cover the bottom of the crust.  Place as close together as possible.  Pour the filling over the strawberries.  Chill several hours before serving.

Yield:  8 to 10 servings.

Note:  This should be made and eaten the same day.

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