Tuesday, June 28, 2011

Easy As Pie

How to make a memory and a pie at the same time:
Grab some strawberries fresh  from the farm.
Find a grandson who happens to be an aspiring chef.
Teach him the technique of crimping a pie crust.....

jussst right.

Stir up some filling.

Pour the filling over the strawberries which have been placed in a baked crust.

And strut your stuff (pie).

The Recipe
1 (9 inch) unbaked pastry shell 1/2 cup sugar 2 tablespoons cornstarch 1 cup water 2 Tablespoons lemon juice 1 (3 ounce) package strawberry gelatin 4 cups sliced fresh strawberries

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a saucepan, combine the sugar, lemon juice, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream.  Whipped cream can be made early in the day and kept in the refrigerator.  Just make sure you whip it really stiff.

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