Strawberry Pan Pie is one of those recipes that has a special place in my heart. It’s a dessert that’s both classic and timeless, reminding me of warm, hazy summer days spent picking strawberries in the sun. The sweet, juicy strawberries combined with the flaky pie crust create a dessert that’s simply irresistible. And the best part? It’s surprisingly simple to make, even for beginner bakers! In this blog post, I’m excited to share with you my favorite Strawberry Pan Pie recipe. It’s a recipe that I’ve perfected over the years, a sweet tradition that I’m thrilled to pass on to you. From the sugar-sweetened strawberries to the golden-baked pie crust, every element of this recipe has been carefully considered to create the perfect balance of flavors and textures. Whether you’re hosting a summer BBQ, looking for the perfect picnic dessert, or simply craving something sweet, this Strawberry Pan Pie is sure to deliver.
Ingredients
- 1 c. sugar
- 3 level Tbsp. cornstarch
- 1 (9-inch) pie crust, baked
- 1 pt. raw strawberries
- 1 c. water
Baking Instructions
- Mix sugar, water and cornstarch.
- Cook until thick and clear. Add red food coloring.
- Let cool.
- Put raw strawberries in glaze. Stir and pour in a baked crust.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
A Sweet and Sticky Strawberry Saga
Well, folks, gather round the digital fireside and let me spin you a tale. A tale of sugar, cornstarch, a pie crust, raw strawberries, and water. No, this isn’t some strange foodie’s version of a magic potion. This is the story of my quest to make a Strawberry Pan Pie.
The Sweet Science of Sugar and Cornstarch
First things first, it was time to mix 1 c. of sugar, 3 level Tbsp. of cornstarch, and 1 c. of water. Sounds simple, right? But let me tell you, there’s nothing more humbling than realizing you’ve been overestimating the size of a tablespoon your entire life. And who knew sugar and water could make such a mess? It’s like a sugary monsoon in my kitchen.
We’re cooking this concoction until it gets thick and clear. Clear, like my conscience after confessing my tablespoon faux pas to you, dear readers. Now, here’s where things get colorful. Literally. We’re adding red food coloring into the mix. One drop, two drops, and bam! It looks like a scene out of Dexter in my saucepan.
The Chill of Victory
Next step, we let it cool. Not just cool like the other side of the pillow, but downright chill. This is the perfect time to do a little jig around the kitchen, or if you’re like me, frantically clean up the sugar tsunami you’ve left in your wake.
Strawberries: The Raw Deal
While our glaze is chilling like a retired snowman in Hawaii, it’s time to deal with the strawberries. We’ve got 1 pt. of raw strawberries here. Raw, as in uncooked, not raw like a WWE smackdown. I know, I too was disappointed.
You might think this is the easy part, but let me tell you, hulling strawberries is the ninja warrior course of the baking world. One moment you’re removing the leafy top, the next you’re left with a strawberry that looks like it lost a fight with a squirrel.
The Grand Pie-nale
Finally, we’re at the last stage. It’s time to stir these battle-worn strawberries into the glaze and then pour the whole beautiful mess into a baked 9-inch pie crust. Now, if you’re feeling fancy and have a little extra time on your hands, you might consider weaving the top crust into a beautiful lattice. Or if you’re like me and you’ve spent way too much time talking to strawberries, just slap that crust on and call it rustic.
And there you have it. A beautiful, delicious Strawberry Pan Pie that tells a story of triumph, tragedy, and the surprising dangers of sugar. Trust me, it tastes better than my kitchen mishaps might suggest.
Pie in the Sky Thoughts
Now, if you’ll excuse me, I’ve got a date with a slice of pie and perhaps a broom to sweep up the sugar sand dunes that have formed in my kitchen. Until our next culinary caper, keep your spoons stirring and your oven mitts close. Happy baking!
