Paulette Vickery's Recipes

Strawberry Pie

pies

2 2/3 cup frozen berries
1 1/3 cup strawberry juice
3 tablespoon sugar
2 1/2 tablespoon quick acting tapioca
1 1/2 tablespoon corn starch
1 teaspoon lemon juice
1 tablespoon butter
2 each 9 inch pie shells

Thaw strawberries until just slightly frosty. Mix sugar, tapioca and corn starch with strawberry juice in sauce pan. Cook and stir over medium heat until mixture thickens. Boiling is not necessary. Set to cool. Line 9 inch pie pan with pastry. Add strawberries and lemon juice to cooled strawberry juice mixture. Pour filling into lined pan and dot with butter. Adjust top crust. Cut slits in top crust. Flute edges. Sprinkle with sugar. Bake at 425 degrees, 40-45 minutes or until brown.

Yield: 8 servings




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