This is Part 3 of my series in honouring Fresh Fruit and Vegetables Month. Sweet strawberries are in abundance right now and this is a perfect way to enjoy them. If you want something different to do with strawberries this year, this no-bake pie rocks. This recipe has been modified from a cookbook called Yoga Kitchen: Recipes from the Shoshoni Yoga Retreat. It was a gift from my friend Diana who visited this retreat in Colorado I highly recommend this cookboook to anyone who likes East Indian-type dishes and whole foods cooking.
Fresh Strawberry Pie
5 cups whole fresh strawberries
1 cup white or natural sugar
3 Tbsp cornstarch
1/4 tsp salt
2 cups water
1 Tbsp lemon juice
1 Pie Crust
Pie Crust
2 cups whole wheat pastry flour
1 cup butter, cold
1/2 ice cold water
Directions:
Place flour in a bowl. Cut the butter with knife or pastry cutter until the consistency is like cornmeal. Stir in the water and quickly form the dough into a ball. Cover with saran wrap and refrigerate for 30 minutes.
Sprinkle the countertop with flour. Roll the chilled dough to place into a lightly oiled 9-inch pie pan. Oiling the pan is important for browning the bottom of this crust. Press dough against the sides and bottom on the pan.
Directions for Pie:
Preheat oven to 375 degrees. Prepare the pastry crust as directed and bake for 10 minutes or until golden brown. Cool.
Clean, stem, and drain the strawberries well. Arrange about 3 cups of the whole berries over the bottom of the cooled crust. With a fork, crush the remaining berries in a saucepan. Stir in the sugar, cornstarch, and salt and heat, stirring often, until the mixture comes to a boil and thickens. Lower the heat and let the mixture simmer for one minute longer. Remove from the heat, stir in the lemon jiuce, and allow mixture to cool.
Spoon the sauce over the berries in the pie crust. Chill until the glaze is set. Serve with whipped cream.
What do you like to do with your strawberries?
Related posts:
- Foodie Fridays: Vanilla Breast Milk Cupcakes With Strawberry Frosting
- Vegetarian Foodie Fridays: Summer Fruit Tarts
- Foodie Fridays: Wild Blackberry Coffee Cake
- Foodie Fridays: Vegan Pumpkin Pie
- Foodie Fridays: Roasted Red Pepper and Tomato Soup
Tags: dessert, Foodie Fridays
This sounds so delicious!!! Might have to make this for Father’s Day!
Katie’s last blog post..Mommy Confessions: Oops!
I can’t wait to try this! We tried your Vietnamese salad one too (but with pasta vermicelli instead of rice because we couldn’t find the rice vermicelli). It didn’t work for us, but that was our fault. It looked good, and if we’d followed directions, would have tasted good. Tomorrow or Sunday we’ll try this though. Yay!
Nicole’s last blog post..Drifting
@Nicole. Hm. I’m sorry that the Vietnamese Salad didn’t work for you. I would assume it would be okay with pasta too, but I have never tried it that way. I do omit the spicy peppers when I make mine as they are generally too much for the kiddies. Hm. Maybe you’ll make it again and it will work better the second tiem around. Check the Asian aisle for the rice vermicelli.
@Katie – Yes, I am thinking about making this for Father’s Day too. Last time I made this I didn’t have my blog which is why there is no photo this week. Hope you like it!