Fresh Strawberry Pie (5 stars)

44
Fresh Strawberry Pie
4/23/12

I'm a little late with this pie. I ended up at the State Republican Convention all day on Saturday and I do mean all day. It was my first time at the convention and what an experience. I think everyone should have the opportunity to go and see what it is like.I was looking through the Lion House Pie book and this recipe looked patriotic with red strawberries, white whipped cream, and blueberries. So in keeping with the convention, here it is.

Fresh Strawberries

Crust: Single buttermilk pie

Filling:
4 cups diced ripe strawberries
2 cups sugar
1/t teaspoon salt
1/2 cup cornstarch
1/2 teaspoon lemon zest


2 Tablespoons lemon juice
2 cups halved strawberries
1/2 cup blueberries, divided
Whipped cream

Place diced strawberries in a gallon-sized zipper lock bag; seal well and knead bag to crush berries. Pour crushed berries into a large saucepan and combine with sugar and salt. Remove 1 cup of this mixture and blend with cornstarch in a small bowl; pour back into saucepan. Cook and stir strawberry mixture over medium-high heat until it comes to a boil. Reduce heat to medium and continue to stir and scrape the bottom of the pan until thick and clear. Stir in lemon zest. Place in a chilled, medium sized bowl and cool in refrigerator, about 1 hour. Stir in lemon juice.

Place halved strawberries and 1/4 cup of the blueberries in bottom of baked pie shell. Spoon chilled glaze over berries. Garnish whit whipped cream and remaining blueberries.