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Sally's Kitchen Recipes

Sally Strackbein

This is a modified version of my mother’s pie recipe. She makes the best pie anywhere!

I did a taste test with this recipe versus the jar glaze they sell near the strawberries. Talk about an artificial taste. I read the ingredients on the jar and it didn't sound too bad, but I wonder what they mean when they say "other natural ingredients." This recipe is so easy and cheap and it only takes a few minutes.

1 qt.   strawberries
1 pt.   blueberries
3/4 cup  sugar
3/4 cup  cold water
1/4 cup  cold water
1/2    lime (lemon will do) - juice of
3 T    cornstarch
1 pie crust or
vanilla wafers

Wash, clean and drain the berries. Put 1 cup of the strawberries, cut up, about a third of the blueberries, the sugar and 3/4 cup water in the rice cooker pan. Turn on the rice cooker to cook and stir frequently for about 5 minutes.

Mix cornstarch, 1/4 cup water and the lime juice. Add to the rice cooker and stir until liquid turns clear. If the mixture starts getting hard to stir, add a little more water.

Turn the rice cooker off and let the mixture cool.

Mix the berries into the glaze. Then:

  • Spoon mixture into a pie shell
    vanilla wafer or graham cracker crusts are good or
  • Place 4 or 5 vanilla wafers in bowls and spoon mixture into bowls.

Serve with whipped cream or vanilla ice cream.

Options: Use peaches or any variety of berry. It's even good with frozen berries.



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