Fresh Strawberry Pie
1-1/3 cups finely crushed vanilla wafers(about 42)
2 tablespoons sugar
1-1/2 teaspoons vanilla extract, divided
5 tablespoons unsalted butter, melted
8 cups hulled strawberries, divided
2 tablespoons water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
Whipped Cream (optional)
1. Preheat oven to 350ºF. Combine wafer crumbs, sugar, 1/2 teaspoon vanilla and butter; press into a 9-inch pie dish. Bake 10 minutes, or until set and barely beginning to brown. Cool.
2. Slice 2 cups of strawberries and combine with 2 tablespoons water in a medium saucepan. Bring to a boil over high heat while mashing strawberries. Cook about 2 minutes or until very juicy. Push mashed berries through a sieve with a spoon. Discard solids that remain. Measure juice and add water to equal 1 cup.
3. Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute or until translucent. Remove from heat and stir in remaining vanilla.
4. Place 1/3 of remaining berries in pie shell; drizzle with 1/3 of glaze. Repeat twice. Chill 2 hours or until set. Serve cold with shipped cream, if desired. Serves 8
