๐น๐๐๐ โ ๐๐ก๐๐๐ค๐๐๐๐๐ฆ ๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
1 pre-baked pie crust ๐ฐ
1 quart fresh strawberries ๐
1 cup sugar ๐ฌ
3 tablespoons cornstarch ๐ฝ
1 cup water ๐ง
1 tablespoon lemon juice ๐
Whipped cream for topping ๐ง
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Prepare the Strawberries: Begin by rinsing the strawberries thoroughly under cold water. Once clean, hull the strawberries by removing the green tops. Depending on the size of the berries, you can leave them whole or cut them into halves. Set them aside in a large bowl. ๐
2. Make the Glaze: In a medium saucepan, combine the sugar, cornstarch, and water. Whisk everything together to remove any lumps. Place the saucepan over medium heat, constantly stirring to prevent sticking. The mixture will begin to thicken after a few minutes. Once it reaches a smooth, thick consistency (about 5-7 minutes), remove it from the heat and stir in the lemon juice. This will add a slight tang and brighten the flavor of the glaze. Let the glaze cool for a few minutes. ๐
3. Assemble the Pie: In a pre-baked pie crust, arrange the strawberries in an even layer, making sure they are distributed across the entire base. Pour the warm glaze over the strawberries, ensuring each berry is well-coated with the mixture. You may need to tilt the pie slightly to get the glaze into all the crevices. Allow the pie to sit at room temperature for about 10 minutes before placing it in the refrigerator. ๐๐ฐ
4. Chill and Serve: Refrigerate the pie for at least 2 hours to allow the glaze to set. This will give the pie a firm, glossy finish. When ready to serve, top each slice with a generous dollop of whipped cream for extra richness. You can also garnish with fresh mint leaves for a pop of color if desired. ๐ง
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