Strawberry Pie – By Cindy Knepp

One of my favorite things this time of year are fresh fruits and vegetables. Just this week I found fresh strawberries at Renniger’s Market and knew I would nee to make one of our favorite pies. I have been using this recipe for about 30 years and I only make it when I have fresh strawberries. (It takes a little time as the crust and filling must cool before assembling.)

1 cup flour
1/2 cup butter
3 TBS sugar

Combine ingredients and press into a 9-inch pie pan. Bake @350 for 30 minutes. Let cool.

1 cup of mashed strawberries
1 cup sugar
3 TBS cornstarch

Combine the filling ingredients in a small saucepan. Cook over medium heat until thick and clear, stirring often. Let cool.

Place 1 cup of fresh sliced strawberries on top of the cooled crust. Pour thickened filling over the fresh berries. Refrigerate for 30 minutes then indulge!



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