Ingredients
- 1 qt. very firm ripe berries
- 3 tbsp. cornstarch
- 1/2 cup water
- 1 tbsp. lemon juice
- 1/4 tsp. salt
- 1 cup white sugar
- red food coloring
- 1/4 tsp. vanilla
- 1 9-inch graham cracker crust or pastry crust (baked)
- Cool whip
Directions
Wash and drain berries well. Remove hulls and crush very lightly half the berries. Mix crushed berries with cornstarch, water, lemon juice, salt and sugar. Stir together in pan and cook over medium heat until thickened. Add 2 drops red food coloring. Remove from heat and stir in vanilla. Cool at room temperature. Place remaining berries in crust. Spoon cooled mixture on top. Chill until firm. Serve with topping or whipped cream.
Print this recipe
Submitted 6/13/05.
Source: Church cookbook
Submitted By: Linda Wilson
linda.wilson@hol.heritage.com
Big Boy Strawberry Pie