Here in the South strawberries are coming into season and there are so many delicious strawberry recipes out there! Here is one I saw this morning on our local news. It is gorgeous!
- 1 recipe Old-Fashioned Pie Dough (or store bought)
- 1 cup sugar
- 2 tablespoons cornstarch, sifted
- 1 cup boiling water
- 1 teaspoon strawberry extract
- 1/2 teaspoon vanilla extract
- 1 (3-ounce) package strawberry-flavored gelatin
- 2 quarts fresh strawberries, hulled and sliced in half
- Preheat oven to 350°.
- Line bottom and sides of prepared pie shell with parchment paper. Place pie weights on parchment paper.
- Bake for 20 minutes. Remove pie weights and parchment paper.
- Bake until golden, approximately 20 minutes. Cool on a wire rack for at least 20 minutes before adding filling.
- In a small saucepan, combine sugar and cornstarch, whisking well. Add boiling water and extracts. Cook over medium heat until mixture thickens, whisking often. Remove from heat. Add gelatin, stirring until smooth. Let mixture cool to room temperature.
- Arrange strawberries in baked pie shell. Pour cooled filling over strawberries, coating completely. Refrigerate until set, approximately 2 hours. Cover and store in the refrigerator for up to 3 days.
Here are some tips for buying and storing strawberries:
When buying strawberries:
Look for firm, plump, glossy berries that are free of mold.
Strawberries should be deep red in color with bright green leaves.
Check the bottom of the container for stains or moisture—these are signs of possible spoilage.
Strawberries won't ripen any further after they're picked, so avoid yellow or green berries.
When you get your purchase home:
Sort through the container and throw away any strawberries that are moldy or damaged so they won't have an opportunity to contaminate the others.
Store strawberries in the original container or place them in a plastic bag.
It's best to eat fresh strawberries the day you buy them, but they can be stored in the refrigerator for a few days.
One important thing to remember: Strawberries are perishable, so don't wash them until you're ready to eat them. Gently wash whole berries under cold, running water and pat them dry. Then remove the leafy green top, known as the calyx, with a paring knife or a strawberry huller. For the best flavor, let the strawberries come to room temperature before you eat them.
To freeze strawberries:
Arrange whole berries in a single layer on a baking sheet and place them in the freezer. (We recommend that you wait to wash and hull the strawberries until after they have thawed.) Once the berries have frozen, transfer them to a heavy freezer bag and return them to the freezer. They should keep for up to a year.
(photo and recipe from Taste of the South)