strawberry pie recipe, answer to cream pie question

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Fresh Strawberry Pie Recipe

Serving Size : 8

Categories : gluten free

6 cups strawberries, whole -- fresh

1 cup sugar

3 tablespoons cornstarch

2 tablespoons lemon juice

1 pie crust (9 inch)

1/2 cup whipping cream -- whipped

Mash 3 cups strawberries in large saucepan with fork or potato masher.

Add sugar and cornstarch and bring to simmer over medium heat. Stir

until thickened and clear, 3-5 minutes. Blend in lemon juice. Remove

from heat and let cool.

Add remaining 3 cups strawberries, reserving 4 or 5 for garnish.

Spoon into crust. Top with whipped cream and garnish with reserved berries.

Refrigerate pie; serve chilled. - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 294 Calories; 12g Fat (35.6%

calories from fat); 2g Protein; 46g Carbohydrate; 3g Dietary Fiber; 20mg

Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0

Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0

0 0 0

In answer to the cream pie question, I use the vinegar pastry recipe

(precooked) in Bette Hegman's book, The Gluten Free Gourmet.