Nutrition Facts

Serving Size 178 g

(Approx. 8 Servings)

Amount Per Serving

Calories	260	Calories From Fat	80

% Daily Value*

Total Fat 9 g	14%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 10 mg	3%

Sodium 320 mg	13%

Total Carbohydrate 46 g	15%

Dietary Fiber 3 g	12%

Sugars 26 g

Protein	3 g

Vitamin A 0%	•	Iron 30%

Vitamin C 110%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fresh Strawberry Pie

Prep Time

4 hours

Cook Time

15 minutes

Total Time

4 h 15 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

9 4/5 Oz Texas Pie Company Original Pie Dough Puck, thawed and set at room temperture

2 Lb fresh strawberries, divided use. Washed thoroughly, green tops trimmed and strawberries left whole.

1 cup(s) sugar

1/3 cup(s) cold water

1 Tbsp fresh lemon juice, plus 1/2 tsp of lemon zest

1 Tbsp Nielsen-Massey Vanilla Bean Paste, vanilla extract can also be used, substitute 2 tsp instead of 1 tbsp.

1/4 cup(s) corn starch

1/2 Tsp kosher salt

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Instructions

Roll out and bake pie dough according to package instructions and bake until golden brown.

Remove from oven and allow to cool completely before assembling pie.

In a medium sized stainless steel or non-stick pot place a pound of sliced strawberries, along with sugar, water, lemon juice and zest, vanilla bean paste, cornstarch and salt.

Stir pot to combine everything, then bring pot to a simmer over medium heat, continue to stir to keep fruit mixture from burning.

Once mixture is simmering continue to stir until liquid thickens and tightens up. Place an immersion blender in pot and blend until mixture is smooth. Remove from heat cover and allow to cool for at least 20 to 25 minutes.

While strawberry mixture is cooling arrange remaining trimmed strawberries to fill in cooled pie shell.

Evenly pour cooked strawberry mixture over strawberries to fill pie shell, tap pie dish lightly to ensure mixture is evenly distributed in pie.

Cover and refrigerate pie for at least 4 hours but overnight is best if time permits.

For serving, cut into 8 even pieces and serve with fresh whipped cream.

Chef's Notes: For even better results substitute frozen pie puck for 1 recipe of "Scratch Pastry & Pie Dough" found on HEB.com/recipes.