By Julia Westhoff
Can you believe the 4th of July is just a week away? That means I’ve only got a week to enlarge my stomach so that come Independence Day I will have no trouble eating my pie quota for the year. That’s right – I am again thanking my lucky stars that I get to be a judge for the 2nd Annual Village Fest Pie Baking Contest.
And this year things are getting even fancier – there’ll be even more pie-holes to help with the excruciating task of deciding which of all of the amazing pies is actually the most amazing (some of the entrants really know their stuff).
In honor of pie, I thought I’d post my friend Kristy’s recipe for strawberry pie. She taught me this recipe in college and although it might not beat out some of the PV standouts from last year, it’s pretty darn good (I mean, hello, it’s strawberry pie) and it doesn’t take long to make. Serve with whipped cream and you’ve got yourself a very pretty dessert.
Or, even better, make your own pie and bring it on Friday morning! Check out the details at pvkansas.com.
1 box refrigerated pie crusts, softened as directed on box
3 pints (6 cups) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
Heat oven to 450°F. Bake pie crust as directed on box, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, separate 1 cup of strawberries. In saucepan, mix sugar and cornstarch; stir in separated strawberries and water. Cook, stirring constantly, until mixture boils and thickens. Cool completely, about 30 minutes.
Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about three hours, before serving.