Paulette Vickery's Recipes

Two Crust Strawberry Pie

fruits, pies

2 2/3 cup frozen strawberries
1 1/3 cup strawberry juice
3 tablespoon sugar
2 1/2 tablespoon tapioca
1 1/2 tablespoon corn starch
1 teaspoon lemon juice
2 each pie crusts, 9 inch

Thaw berries until ice disappears. Drain, reserving juice. Combine sugar, tapioca, and corn starch in saucepan. Add berry juice. Heat rapidly until mixture thickens. Remove from heat. Line pie pan with 1 9 inch crust. Add strawberries and lemon juice to mixture in saucepan, and mix well. Pour strawberry filling into prepared pie pan. Dot with butter, and adjust top crust. Seal edges and flute. Sprinkle top crust with sugar. Cut slits in crust to allow steam to vent during cooking. Bake at 425 degrees, 30 minutes, or till crust is brown.

Yield: 8 servings




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