For my sis in law. :)
In many parts of the U.S. (and the U.K. apparently), 'tis the season for strawberries. Sadly in many restaurants and professional bakeries, these delectable gifts of nature are smothered in a sickeningly sweet syrup (usually gelatin and corn syrup based), burying their natural flavor.
I'm here to help.
2 heaping pints of strawberries (plus a little more if you want)
3/4 cup of granulated sugar.
2 1/2 Tbsp of cornstarch
1/3 cup of water
Juice of 1/2 lemon (maybe a little more depending on taste)
1 Tbsp of butter
1 frozen pie shell (unless you are feeling ambitious and want to make your own)
Bake the pie shell according to directions. Allow to cool.
Wash strawberries in cold water and hull.
Sift together sugar and cornstarch in a bowl. Crush 1/2 (1 pint) of the strawberries in sauce pan. Add water and lemon juice. Over low heat, slowly whisk in the sugar/corn starch mixture. Take a little spoonful to taste test strawberries vs. sugar vs. lemon juice. Adjust as desired. Continue to cook over low heat, stirring constantly, until the mixture is thick and sort of translucent (not completely). Take off heat, mix in butter, and allow to cool somewhat.
Put the second pint of strawberries in the pie shell. Halve the larger berries. Pour over strawberry/sugar/cornstarch mixture.
Chill in the 'fridge and serve.
You don't even have to bother with whipped cream.
YOU ARE READING
Kip's Cookery
Non-FictionWhile you all are waiting (patiently) for more John & Jenny's adventures in India, I thought I would share another of my creative sides.
