1 week ago
Monday, April 26, 2010
E-Z Strawberry Pie
I could show you how to build a pie from scratch but I’ve decided to go the easy way by using cookie dough as a pie crust! It adds more flavor and it saves time. Thanks to my sister-in law for having shared this recipe with me quite a few years ago!
1 package sugar cookie dough
1 oven bag
1 lb beans
Non Stick oil spray
Spray a pie dish with the oil and smear the cookie dough. Poke holes with a fork in the bottom of the crust to let air circulate and blind bake at 375 F. Blind bake means to put an oven bag with beans on top of the crust while baking to avoid forming bubbles. Bake for about 15 minutes or until the edge of the crust is golden brown.
Remove from the oven and let it cook at room temperature.
1 cup sugar
1 cup water
2 tbs cornstarch
1/3 cup strawberry puree or
1 small package strawberry jello (sugar-free)
1 case of sliced strawberries
Sugar-Free whipped cream
1 slice of pineapple
1. Cook in a sauce pan over high heat the water, and cornstarch. When it starts to thicken, add the jello and stir until dissolved. Turn heat off and add the strawberries. (If you use jello, exclude the sugar).
2. If you use strawberry puree, include it with the water, sugar, and cornstarch.
Pour it in the crust and keep it in the refrigerator to set. Once set, put the whipped cream in a Ziploc bag, cut a hole in the bottom and decorate at will.