astrolab
VIP Member (Resident chef)
Simple, fast, delicious, fresh and special
Serve 8
Ingredients
180 ml water
120 ml heavy whipping cream
1 (9 inch) pie crust, baked
615 g fresh strawberries
200 g white sugar
25 g cornstarch
Method:
Put half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, mix together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Serve 8
Ingredients
180 ml water
120 ml heavy whipping cream
1 (9 inch) pie crust, baked
615 g fresh strawberries
200 g white sugar
25 g cornstarch
Method:
Put half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, mix together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
