Strawberry Walnut Pie

Strawberry Walnut Pie

 

1 pre-baked 9-inch pie crust (recipe below)

1/4 cup chopped walnuts

1-pound container of strawberries (approx. 18-20)

3/4 cup granulated sugar

2/3 cup water

3 tbsp. cornstarch

1/2 tsp. cinnamon Whipped cream

 

Cover bottom of baked pie crust with walnuts. In small bowl, combine water and cornstarch. Set aside for later use.

Cut strawberries into quarters.

Arrange half of cut-up strawberries over top of walnuts.

In medium saucepan, combine remaining berries and sugar. Mash up strawberries with fork. Bring to boil over medium-high heat. Slowly stir in cornstarch/water mixture. Add cinnamon. Let boil for 2-3 minutes, until thickened.

Pour mixture over strawberries and walnuts. Let cool 30-40 minutes. Set in refrigerator at least two hours. Cut into slices, and serve with whipped cream. Enjoy!

 

Pie Crust

 

1 1/4 cups flour

1/4 tsp. salt

1 tsp. sugar

1/2 cup unsalted butter

3 tbsp. ice water

Combine flour, salt and sugar in large bowl. Cut in butter with fingers or pastry blender until dough resembles coarse crumbs. Drizzle cold water slowly over dough. Toss until mixture is moistened. Add a bit more water if necessary. Bring together and roll in ball. Cover with Saran Wrap, and place in refrigerator for 30 minutes. Roll out dough on floured surface with floured rolling pin. Gently pick up and place into 9-inch pie plate. Crimp edges. Prick sides and bottom of crust with fork (or place foil on inside of crust and fill with pie weights or beans). Bake at 400 for 10-15 minutes, until crust is turning golden brown. Let cool before filling.