Creamy Strawberry


  • 1 whole Baked Pie Shell
  • 1 pint Fresh Strawberries, Washed And Dried
  • 1-½ stick Butter
  • ½ cups Flour
  • 1-½ cup Sugar
  • 2 cups Whole Milk

Have your pie shell ready. Cut the tops off the strawberries and cut the berries in half.

Melt the butter in a medium saucepan over medium-low heat. With a whisk, incorporate the flour. Add the sugar, and then gradually, add the milk as you keep stirring. Cook, stirring constantly, over medium heat until the custard is very thick. Immediately pour the thickened filling into the baked pie shell. Smooth it out with a spatula while it is still hot. Then, arrange your strawberries over the pie.

Refrigerate the pie until you want to serve it—it does need about 4 hours minimum.


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