Who can resist the sweet temptation of a homemade strawberry pie, fresh from the oven? This recipe is easy to follow and produces a pie that’s the perfect blend of sweet and tangy.
Ingredients
- 1 baked pie shell
- 1 qt. cleaned strawberries
- 1 1/2 c. water
- 4 Tbsp. cornstarch
- 1 c. sugar
- 1/8 tsp. salt
- 4 Tbsp. strawberry jello
Baking Instructions
- Mix water, cornstarch, sugar and salt in saucepan.
- Stir constantly and boil until thick and clear.
- Remove from heat and stir in jello.
- Set aside to cool.
- But don’t allow it to set. Layer strawberries in baked crust.
- Pour cooled glaze over. Continue layering berries and glaze.
- Refrigerate.
- Serve with whipped cream.
Calorie: 320
Total cooking time: 1 hour
Difficulty level: Medium
The Great Strawberry Pie Adventure
Hello there, foodie friends! I’ve got a hilarious tale to tell today, all about my recent encounter with a Fresh Strawberry Pie recipe. This is a story of triumph, disaster, and a sticky kitchen floor. Buckle up, because here we go!
The Gathering of The Ingredients
To start this culinary journey, I had to gather my ingredients. The recipe called for a pre-baked pie shell, 1 quart of cleaned strawberries (and let me tell you, getting strawberries to take a bath is harder than it sounds), 1 and 1/2 cups of water, 4 tablespoons of cornstarch, 1 cup of sugar, a pinch of salt, and 4 tablespoons of strawberry jello. I was feeling pretty confident, until I realized I didn’t have a clue what a quart of strawberries looked like. After some quick Googling and a dash to the store, I was armed and ready.
The Cornstarch Conundrum
Next, the recipe called for me to mix the water, cornstarch, sugar, and salt in a saucepan. Stirring constantly, I had to boil the mixture until it was thick and clear. Simple, right? Well, not if you’ve never worked with cornstarch before. Turns out, cornstarch does not play nice with water. It clumps, it sticks to the spoon, and it generally behaves like a grumpy toddler who missed nap time. I persevered, though, and eventually, I had a pot full of weirdly satisfying goo.
The Jello Jumble
Once the goo was good to go, I had to remove it from heat and stir in the strawberry jello. I was feeling pretty accomplished until I realized that the package of jello was not, in fact, open. In my haste, I managed to cover my kitchen in a fine dusting of strawberry jello powder. But hey, at least it smelled nice. I stirred the jello into the goo, set it aside to cool, and then spent the next half hour cleaning up my mess.
The Strawberry Shuffle
The next step was to layer the strawberries into the baked pie shell. This should have been easy, but for some reason, my strawberries had developed a severe case of wanderlust. Every time I thought I had them situated, they would roll off to explore the counter. After what felt like an hour-long game of fruit rugby, I managed to convince them to stay put long enough to pour the cooled goo over them.
The Glaze Galore
Pouring the glaze over the strawberries was oddly satisfying, except for the part where I spilled half of it on the floor. No worries though, that’s what the dog is for, right? Wrong. Turns out dogs don’t like strawberry glaze. Who knew? So, I spent another half hour cleaning up that mess, all the while wondering why I hadn’t just ordered a pizza.
The Chill Challenge
The last step was to refrigerate the pie and then serve it with whipped cream. Easy peasy, right? Well, not when your fridge is packed to the brim with leftovers and assorted condiments. I ended up having to play a game of fridge Tetris to make room for my pie. In the end, though, it was worth it. The pie was delicious, even if it was a bit more work than I had anticipated.
So there you have it, my friends, the saga of the Strawberry Pie. It was a journey filled with laughter, frustration, and more cornstarch than I ever want to see again. But hey, at least I got a tasty pie and a good story out of it! Until next time, stay hungry!
