Filling for a Fresh Strawberry Pie
Source of Recipe
Adapted from Cooking Light - April 2003
List of Ingredients
6 cups of strawberries, divided
2/3 cup sugar
1 T cornstarch
1 T fresh lemon juice
Place 2 cups of strawberries in a food processor or blender and process until pureed.
Combine strawberry puree, sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low, cook 1 minute longer. Remove glaze from heat and allow to cool to room temperature, stirring occasionally.
Combine the remaining 4 cups of whole strawberries with the lemon juice, and toss with about half of the glaze. Reserve the remaining glaze to put on top of the pie, or for another use.
Note: I think if you wanted to use more berries, you would simply use the entire batch of glaze – this makes the recipe adaptable for a larger group if needed. You could do this with 8-10 cups of berries in a 9 x 13 pan with a shortbread crust for a picnic or potluck.