Strawberry pie filling

Ingredients:

2 pounds fresh strawberries, tops removed

¾ c granulated sugar

1 c boiling water

3 Tbsp cornstarch

2 tsp vanilla extract

Instructions:

Place 1 ½ cups of the berries into the bowl of a food processor or blender and puree. Add the sugar, boiling water, and cornstarch and blend until smooth.

Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture starts to boil, continue to boil for 3 minutes, stirring constantly. The mixture will be very thick and should become less cloudy and more jam-like as it cooks.

After 3 minutes, remove from the heat. Stir in the vanilla extract and allow the glaze to cool while you prepare the rest of the strawberries.

Halve or quarter the remaining berries. Fold into the glaze to thoroughly coat.

Pour into a pie crust or chill the filling in the refrigerator until ready to serve. Stir well before using as a topping.

Notes:

Store this pie filling in an airtight container in the refrigerator for up to 2 days, although it is at its best within the first day.

Store any pies made with the filling in the fridge as well until ready to serve.

Do not freeze this pie filling.

I do not recommend using frozen strawberries for this recipe.