Pick-and-eat strawberries make a delicious pie

Robin McDaniel
Fresh strawberries are used for this delicious Strawberry Pie.

Fresh strawberries are used for this delicious Strawberry Pie.

The call came in, and it was a great one: Berries are “in.”

My father and my brother, Steven, called to say the strawberries they had planted had “come in” and to come over and pick berries for this strawberry pie.

I have been looking for a new strawberry pie recipe, and this one has a “secret” ingredient that adds a nice flavor -- lemon-lime soda.

It comes from my friend and boss Brenda Pilson, who picked it up at the Kentucky Derby last weekend.

About 1 pound of strawberries are needed for this pie.

Strawberry Pie

1 lb. strawberries, washed, capped and sliced

2 cups lemon-lime soda

1/2 cup sugar

2 Tablespoons cornstarch

1 box (3 oz.) strawberry Jell-O

1 tsp. vanilla

Combine in large saucepan soda, sugar, cornstarch and Jell-O. Bring to boil, stir in vanilla and boil about 1 minute. Set off heat and let cool about 10 minutes. Mix in sliced strawberries. Cool for about 10 minutes longer. Use slotted spoon to lift strawberries to fill pie shell. Pour left over glaze over berries. Chill for at least an hour or overnight is best.

Pastry

Mix 1 stick margarine (softened to room temperature), 1 cup plus 1 tablespoon plain flour and 1/4 cup powdered (confectioners) sugar in medium bowl until it comes together well. It will make a soft dough.

Press into and up the sides of a 9 inch pie dish or pan. Prick the sides and bottom every inch or so with a fork.

Bake for about 10 minutes in a preheated 400 degree oven until golden or light brown.

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