Fresh Strawberry Pie
This is all you need for summer.
In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Today we’re featuring Brenda’s Fresh Strawberry Pie—a long time Saunders’ family favorite—made by Jill’s daughters.
Fresh Strawberry Pie
Make the pie crust of your choice. Prepare two 8" shells = fully bake and cool. Set aside.
Make the 'Junkit' sauce
In a medium pot, combine:
1 cup water, cold
1/4 cup corn starch
3/8 cup sugar
Whisk together.
Turn heat to medium-high (7/10).
Bring to a boil, stirring continuously. *A rolling boil will fully activate the corn starch and thicken the syrup.
Boil for 1 minute, then remove from heat. Add:
1 Tbsp butter
1-5 drops red food color
Stir until smooth. Set aside to cool.
Prepare:
4 cups strawberries, hulled & sliced
In a large mixing bowl, whip:
1 cup heavy cream
1 T sugar
Beat until whipped cream thickens.
Set aside.
In a large mixing bowl, combine:
1 (8 oz) package cream cheese
3/4 cup powdered sugar
Whip until smooth. Then beat in:
Junkit sauce
Fold in:
Prepared strawberries
Whipped cream
Pour into cooled pie shell.
Refrigerate ~1 hour. Serve.
Brenda’s tips:
Serving size: two 8" pies (or one 10" pie)
This pie is best served fresh. Don't let it sit in your fridge for days - just eat the whole thing!
Brenda uses slight variations of this Junkit recipe anytime she wants to thicken fruit in desserts.
For a non-dairy option, prepare only one 8” shell and fill it with the Junkit + prepared strawberries.
Window to Jill’s kitchen…
Janice’s creation.
Emery’s creation.
