Is this recipe as good as the pie Frisch’s is famous for? At my house, it’s a resounding yes. I hope it is for you, too. Happy Memorial Day!
Fresh strawberry pie
Sub in raspberries if you like.
9” pie shell, baked
5 nice cups strawberries, halved or quartered, divided into 2 and 3 cups (about 2 pounds)
3/4 cup and 1 tablespoon sugar, or to taste
1/2 cup cold water
1/4 cup corn starch
1/4 cup lemon juice
Whipped cream for garnish
In a pan over medium heat, mash together 2 cups of berries with sugar.
Whisk together water, corn starch and lemon juice. Add that to berries. Cook and stir until mixtures comes bubbles and boils. Cook a couple minutes more, and keep stirring. Mixture will be good and thick. Remove and pour into bowl. Stir in remaining berries.
Cool a little before pouring into baked pie shell.
Refrigerate a couple hours or more to chill, then serve with dollop of whipped cream.
Sweetened whipped cream
No real recipe, but for every cup of cream, stir in 1- 2 tablespoons sugar and a tiny bit of vanilla if you like. Whip.
Tip: Perfect baked pie crust
Poke bottom and sides with fork. This is called docking and keeps crust flat.
Roll dough 2-3” wider than pan. You won’t have to stretch dough to fit pan, which causes shrinking during baking.
Leave caps on, rinse and air dry.
Hull: cut stem out in circular motion to remove.
Place in single layer on baking sheet, freeze until firm, then place in containers.