Easy Strawberry Pie
Ingredients 4 cups quartered strawberries, fresh 1 cup mashed strawberries, fresh 3 tbsp corn startch 1 cup sugar 3/4 cup water 1 tsp lemon juice 1 9 inch store bought pie crust
Into a small pot (with heat off) add the water, mashed starwberries, cornstarch, sugar, and lemon juice.
Stir well until cornstartch is dissolved and turn heat on to a high heat.
Once the mixture has come to a boil, turn down to a simmer and cook for an additional 1-2 minutes or until thickened enough to coat the back of a spoon.
Remove from heat and allow to cool completely.
Blind bake store bought crust according to the package instructions and set aside until the jam has cooled down.
Once the jam is cooled down, mix together with the remaining strawberries in a large mixing bowl.
Add the strawberry filling into the baked pie crust. Tap to settle all the filling into the pan and place into the refridgerator for 2 hours to firm up.
Once firmed, serve and ENJOY!
Strawberry pie is best served the day it is made. The jam can be made ahead of time but once assembled the crust can become soggy after 24 hours or so.