Every year we go strawberry picking. And this is why:
It may not be the prettiest thing – we couldn’t wait for the pie to set up before we dug in – but can’t you just taste the tender sweetness of those freshly plucked berries? This pie didn’t last long in our house o’ foodies. Someone may actually have licked her plate clean, it was that good. There are an abundance of strawberry pie recipes out there, but I always come back to this one from Jones Family Farm. In my opinion, ingredients in fruit pies should not mask the natural fruit flavor, only enhance it. I’m not one for Jell-O or jelly or artificial whipped topping in or on my berry pie – just give me the real thing (except, of course, for that refrigerated pie dough).
Photos: Please notice that the three female foodies are toiling away while the lone boy stands eating, without one berry in his basket. And this was after 30 minutes. He gets by on his looks for now.
adapted from Jones Family Farm
- 1-1/2 quarts fresh strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 nine-inch baked pastry shell or refrigerated pie dough (such as Pilsbury) baked according to package instructions
- 1 cup whipping cream, whipped with 1 tablespoon sugar until soft peaks form
- Cap and slice strawberries; reserve half of the best ones.
- Mash the other half, and add sugar and cornstarch, which have been mixed together. (I did this step in one pot and used a pastry cutter to do the mashing.)
- Cook 5 or 6 minutes until clear and thick, stirring regularly.
- Stir in lemon juice. Cool.
- Add the rest of the strawberries to the cooled mixture, saving some for garnish.
- Pour into baked pie shell. Refrigerate for at least 1 hour.
- Top with whipped cream, and garnish with fresh strawberries.