Friday, May 02, 2014
You could even cheat, and use a prepared pie crust. I'd skip the Cool Whip and go for the real stuff though-this is once a year pie.
The recipe comes from a well-worn copy of Better Homes and Gardens Pies and Cakes from 1966.
You Will Need:
1 baked (and cooled) pastry crust
Sweetened whipped cream for garnishing (I use icing sugar in mine to help stabilise it)
4 cups fresh strawberries
1 cup water
3/4 cup granulated sugar
3 tablespoons cornstarch (that's cornflour outside the US)
a few drops of red food colouring
Mash 1 cup of the smaller berries. Place in a pot with the water and cook over medium/high heat for 2 minutes. Strain through a sieve. Combine the sugar and cornstarch. Add to the strawberry juice and cook over medium heat until it thickens and becomes clear. Remove and cool slightly.
Arrange half the berries in a layer in the pastry. Add half the sauce over them. Repeat with remaining berries and sauce. Chill several hours before topping with sweetened whipped cream.
Remember how I said I didn't have a proper cake dome? Here's a look at what I use instead
So hey, what's up this weekend? We have puppet workshops and shows on Saturday, and it is also the monthly Friends of the Library book sale at Swanson. I love it when I have a two-library-branch weekend.
Hope yours is every bit as fun.