Wash and hull strawberries and let drain well. Fill baked pie shell with the berries.
Combine the sugar, cornstarch, salt and water in a small saucepan and cook over a
low heat stirring until thickened and clear, about 10 to 15 minutes. Add red food
coloring to turn a rosy red color. Pour glaze over the strawberries in the pie shell.
Chill in refrigerator. When ready to serve top with whipped cream.
Recipe is for a 9" pie
For 2 indiv. pies: use 1/2 original recipe:
75 g. Sugar, 1 1/2 T. Cornstarch, 1/8 tsp. Salt & 1/''2 c. water
This is 1 1/2 times the original recipe to have sufficient glaze for pie.
Original was 3/4 c sugar, 2 T cornstarch, 1/4 tsp. salt and 1 c. water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 7850.5mg||271 %|
|Potassium 1.7mg||0 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.1g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9
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