Ingredients:
Pie crust
3 cups frozen strawberries
1 21 ounce can lemon pie filling
½ teaspoon lemon zest
1 teaspoon lemon juice
1 egg
Sugar
Method:
Place baking sheet in the oven on the
lowest rack. Preheat oven to 425 degrees. Roll out pie crust, place in pie plate,
crimp edges with finger and remove excess off edges. Pierce several times with
a fork. Place prepared crust in the fridge. Place frozen berries in a food
processor or blender and pulse into smaller pieces. Place in a medium bowl. Add
in the lemon pie filling, lemon zest, and lemon juice. Mix well. Place in
prepared crust, set aside. whisk egg in a small bowl. Roll out another pie
crust. Using a pastry brush paint the egg wash around the edge of the pie.
Place second crust on top and crimp with your finger to adhere to the bottom
crust. Cut 4 slits in the center of the pie, to allow the steam to escape. Paint
more egg wash over the pie and sprinkle with sugar. Place on the hot baking
sheet inside the oven. Reduce temperature to 375 degrees and bake for 55-65
minutes. Enjoy!
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