I had the opportunity today, thanks to the rain to come home (since we live about 10 minutes away from our farm) and bake while Jonathan worked on paper work and financials. Our farm is a business, so we always have to make sure we are staying on top of those darn bills, haha! Anywho...this is a great recipe that I found in my trusty Betty Crocker Cookbook for Strawberry Pie, with a couple of changes that I made to it, using my strawberries from my garden. And yes!~the strawberries were grown with fertilizer thanks to the cows...yep, cow manure was used to grow these wonderful berries! YUMMY! Hope you try this recipe out!
Strawberry Pie (makes 2, since one is never enough)
2 single pie crusts (see recipe below for my recipe)
4 pounds of Strawberries, washed and cored, if needed
6 Tablespoons Corn Starch
2 cups Sugar
1 cup Water
2 packages Cream Cheese, at room temperature (I used reduced fat cream cheese)
1/4 cup sugar
1 teaspoon vanilla flavoring or extract
Fresh Whipped Cream, sweetened to taste
Use and mash enough strawberries to make 2 cups of mashed strawberries. Mix corn starch and sugar together in medium sauce pan. Slowly add mashed strawberries and water. Stir constantly on medium heat until boil. Boil for 1 minute, and remove from heat to cool. Mixture should be thickened and slightly transparent. Mix cream cheese and 1/4 cup sugar together, add vanilla. Spread smooth into the bottom of the pie crusts. Place remaining sliced strawberries on top of the cream cheese, layering if needed. Pour cooled strawberry sauce over the top of the sliced strawberries. Cool for 3 hours in the refrigerator, cut and serve with sweetened REAL Whipped Cream~this is DELICIOUS!!! Hope you enjoy!
Pat in Pan Pie Crust (Makes 2 single crusts)
2 2/3 cups Flour
2/3 cup Vegetable Oil
4 Tablespoons Water
1/2 teaspoon Salt (if desired, but I don't ever bake with salt)
Mix Flour and Oil together in bowl, until flour is moistened. Add water one Tablespoon at a time, tossing flour mixture to incorporate. Make into 2 equally sized balls. Place into 2 greased pie pans. Press up sides. Bake at 475 for 10-12 minutes, until golden, cool and fill.