Strawberry pie filling

Makes enough for 1 9in pie

  1. 2-1/3lb strawberries, 5oz to 6oz pureed to make 3/4 cup and remaining berries left whole or halved
  2. 5-1/4oz sugar
  3. 2tb cornstarch
  4. 1/2tb low-sugar Sure-Jell
  5. 1/4tsp salt
  6. 1tb lemon juice
  • Whisk berry puree with 2-4. Boil for 2 minutes, add lemon juice and set aside. Let cool to room temperature.
  • Fold berries with glaze, pour into pie crust and chill for 2 hours. Serve within 5 hours.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s