Ingredients

The following ingredients have 4 Servings
  • 1 8-inch baked and cooled pie or tart crust (recipe for ABK pie crust)
  • 2-3 quarts strawberries (washed and hulled, divided)
  • ½ cup sugar
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons strawberry jam (homemade or store bought)
  • red food coloring
  • Whipping cream

Instruction

  • Mash about 1 cup of the strawberries in a small saucepan.
  • Add the sugar and strawberry jam to the strawberries in the saucepan. Stir to dissolve.
  • Whisk in cornstarch, and cook over medium heat until bubbly and mixture begins to thicken, about 10 minutes.
  • Add about 5 drops of red food coloring, stir. Set aside to cool. Or to cool faster, scrape out of pan and into a bowl and refrigerate.
  • Cut the remaining strawberries in half and place in large bowl.
  • After the cooked and mashed mixture is cooled completely, pour over the fresh strawberries, and fold together.
  • Pour all of the strawberries into the pie shell. Refrigerate for about 2-3 hours. Top with whipping cream.