1 x Pie Crust
1 Tbsp egg white, lightly beaten
1/4 c sugar
3 Tbsp corn starch
1 c liquid cran/raspberry concentrate, thawed, undiluted
3/4 c water
4 c strawberries, rinsed, hulled, dried, and halved
Preheat oven to 425 at least 20 min before baking
Cook pie crust for 20 to 25 min until it is pale golden. Cool on rack for 3 min and brush the bottom and sides with the egg white; allow to cool completely.
In a saucepan, mix together the sugar and cornstarch. Gradually stir in the concentrate and water until smooth. Over med heat, bring to a boil stirring constantly. Boil for 1 min. Remove the pan from heat and cool completely.
Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate at lease 4 hours or until set.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment