If you’ve never heard of strawberry pie, you’re in for a treat. It’s a classic American dessert that’s made mainly of strawberries. But what is it exactly? What makes this sweet dessert so delicious? You’ll be glad to know that strawberries are only the beginning. Read on to discover the full details about strawberry pie. Here’s a short description. The main ingredient of this sweet dish is fresh strawberries.
Low Potassium Strawberry Pie Recipes
Low Potassium Strawberry Pie
- Arrange 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, whisk 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.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Strawberry Pie
To prepare the strawberry filling, wash and cut the strawberries in half. Separate each half into two batches. Place half of the strawberries into the cooled pie shell. Reserve the other half for decorating the top of the pie. Pour the remaining strawberries into a medium pot. Add water, lemon juice, sugar, and corn starch. Bring to a boil. Cook for about three minutes. Remove from heat and add vanilla extract. Refrigerate the pie at least one hour before serving to allow the filling to set.
Prepare the crust. Line it with parchment paper or aluminum foil. Prick the bottom of the pie shell and place pie weights on top. Let the crust chill for at least 5 hours. Meanwhile, prepare the strawberry filling. If you’re serving it to a large crowd, it is best to serve it at room temperature. The next day, refrigerate the strawberry pie and serve it cold. It can be made up to a day in advance and refrigerated for a day.
Prepare the strawberry glaze. Puree about 1/2 cups of strawberries with a food processor or blender. Combine the berries with sugar and cornstarch. Stir until smooth. Add the puree to a saucepan and simmer the mixture for three minutes. When the mixture is thick and bubbly, remove it from the heat and spoon it over the strawberry filling. Let the glaze cool for 2 hours before serving. It’s best to serve the strawberry pie the same day.
The strawberry filling is the most important part of this recipe. The berries should be washed and cut into half. Then, divide the strawberries into two batches. Put half of the strawberries on the pie shell and top with the reserved berries. To make the filling, place the remaining half of strawberries in a medium pot. Cover with water and add sugar and corn starch. Bring to a boil and simmer for about 3 minutes. Ensure that the fruit is juicy and the pie is ready to serve.
This strawberry pie has 527 calories and 26g of fat. It contains vitamin A and C in high concentrations and iron in a low percentage. Its sodium content is 165mg, which is about average for a dessert of this size. It is recommended to refrigerate the pie overnight and serve it cold in the morning. This dessert is delicious when eaten with whipped cream. It is also a perfect way to celebrate a summer day.
Want to read more? Click the follow button right now! And you will have them for free. Foodandmeal gives you culinary and cultural voyages around the world that you couldn’t find anywhere. Feel free to accompany us so that all the cooking tips and techniques are to your fingers.