Love baking pies

Often when I bake pies I think of my mom and dad.  Both baked pies and they were always delicious. My mom's apple, cherry, and pumpkin are ones I remember as being favorites.  My dad made the best pecan pie I have ever tasted as well as a banana cream that I wish I had the recipe for.

So today as I was baking pies I pictured my mom or dad in the kitchen making their pie crusts. My parents each had their favorite crust recipe. I have my favorite too and it is different than both of theirs. I am thankful for all they taught me about making a good pie crust...the preparation, the rolling out of the dough, and placing it in a pie plate. I loved the memories I had today as I baked pies.
One of today's pies was
Strawberry Custard

1 1/3 C sugar, divided

6 T cornstarch, divided

1/4 t salt

2 C milk

2 egg yolks, lightly beaten

1 T butter or margarine (I always use butter)

1 t vanilla extract

1 baked 9-inch pastry shell

1 C water, divided

1 T lemon juice

1/2 t liquid red food coloring

6 C fresh strawberries, halved

Garnishes: sweetened whipped cream, fresh strawberry

Combine 2/3 C sugar, 4 T cornstarch, and salt in a saucepan;stir in milk. bring to a boil over medium heat. cook, stirring constantly, 1 minute.

Whisk milk mixture gradually into egg yolks until blended. Return mixture to saucepan. * Cook over medium heat, whisking constantly, 1 minute or until thickened. Remove from heat;stir in butter and vanilla. Spoon hot filling into pastry shell.

Stir together remaining 2/3 C sugar, remaining 2 T cornstarch, and 2 T water.

Bring remaining water to a boil in medium saucepan. Whisk in sugar mixture;cook, whisking constantly, 2 to 3 minutes or until thickened and clear. remove from heat. Stir in lemon juice and food coloring; cool. fold strawberries into syrup mixture. Spoon over custard mixture; chill 4 hours. Garnish, if desired.

from Southern Living