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Friday, April 16

Springtime Strawberry Pie and Strawberry Lemonade

After we enjoyed a piece...
We made this pie for Easter, and it was delicious. The pie plate that I used is huge, so we ended up doubling the recipe and using 4 lbs of strawberries. Luckily we buy our strawberries from Costco, and they only cost us $6!
Strawberry Pie - adapted from the Better Homes and Gardens New Cookbook. Filling: Eight cups (or more) of fresh strawberries 2/3 cups of water 2/3 cups of sugar 2 tablespoons of cornstarch Whipped cream for topping Pie Crust: 1 1/4 cups of all-purpose flour 1/8 teaspoon of salt 1/3 cup of butter Some vanilla - I used a lot! 4 or 5 tablespoons of cold water (I needed more than this...) Stir together flour and salt in a medium-sized bowl. Using a pastry cutter, add your butter. I let mine sit out for a while so it wasn't too hard. Pieces of butter should be pea-sized. Sprinkle your mixture when a tablespoon of water at a time. Toss with a fork, and then move the moistened flour to one side of the bowl. Continue this until all of the flour is moist, and then make a ball from your pastry. Roll your dough onto a slightly floured surface. The dough needs to be about 12 inches in diameter. You can wrap your dough around the rolling pin to transfer it to the pie plate. Once your dough is placed, crimp the edges, and use a fork to prick the bottom and sides of the pie plate. Cover with two layers of foil, and bake for eight minutes on 450. Remove foil and bake for another 5 or 6 minutes, or until the crust is golden. For glaze, combine 1 cup of strawberries and the water in a blender or food processor. Blend until smooth. Add enough additional water to make 1 1/2 cups. In a medium saucepan, combine the sugar and corn starch and then stir in the blended strawberry mixture. Cook over medium heat, stirring regularly, until the mixture is bubbly and thick. Cook and stir for two more minutes. Remove from heat and let cool for 10 minutes. After the mixture has cooled, spread 1/4 cup over the bottom and sides of the pastry crust. Fill with strawberries, and then use the rest of the glaze to cover your strawberries. Make sure all berries are covered with glaze. Chill for 1 or 2 hours, and then serve with whipped cream! Strawberry Lemonade 3 cups of cold water 1 cup of lemon juice 3/4 cups of sugar Frozen strawberries Squeeze your lemons and pour juice into the pitcher. Stir in water and sugar. Use a wooden spoon to ensure all sugar is dissolved. Add as many strawberries as you like. Chill in refrigerator -- the strawberries will make the lemonade pink overnight! Enjoy outside in the sun!

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