One of the sure signs of spring, at least in this neck of the woods, is when the strawberries return to the store fronts. They will also return to my garden, but that’s admittedly closer to summer. Anyway…there are strawberries and I was fortunate enough to find a sale where I could get a full flat of 8 pounds for $7.49! Around here that’s a fantastic price so I got a full flat. Having a full flat lead to deciding that there must be fresh strawberry pie in our house, and fortunately with Ultra Gel it only takes 5 minutes.
Now, a couple of notes before I share the recipe. First of all the recipe calls for sliced strawberries. How sliced you want them is upto you. If you like a chunkier pie then cut your strawberries in halves or quarters. Otherwise slices or even diced will work just fine. It’s all according to your taste. Secondly this pie is an oddball as far as how long it keeps. The problem is that when the strawberries are refrigerated they tend to weep and this adds a lot of moisture to the glaze which will end up thinner than when you started. You can combat this by either making your initial gel thicker knowing it will thin down a little, or by cutting the strawberries and letting them sit in the fridge for upto an hour to pull the moisture out (which you then drain off and use, don’t waste strawberry juice!) before adding the gel, or by eating the pie all at once as soon as you make it. That last option is my favorite!
And make sure to always top off with lots of Ultra Gel Whipping Cream and a strawberry fan for flair.
Five Minute Fresh Strawberry Pie
1 baked pie crust or graham cracker crust
1-1.5 pounds of fresh strawberries, sliced (1 pound for a 9 inch crust, 1.5 or more for a 10 inch crust or a deep dish)
1 cups sugar
1 package strawberry Kool Aid
2 cups water
1-2 Tablespoons lime juice – to taste
10 Tablespoons Ultra Gel
Combine sugar, kool aid and water and mix until sugar is complete dissolved. Whisk in Ultra Gel one tablespoon at a time until completely combined. This will give you a medium set. You can add more or less Ultra Gel to taste, but remember Ultra Gel will keep thickening for 3-5 minutes after you stop adding more. So start with a little less than you think you need, see how it sets and then add more a little at a time.
Fold gel into strawberries until desired ratio of gel to berry is achieved. Pour coated berries into pie crust and top with whipping cream. Refrigerate until ready to serve. This doesn’t cut really crisp, but it tastes oh so good!