Have you noticed it’s summer? If your weather isn’t proving that to you, your grocery store should be. I love when summer kicks into gear because the huge variety of plump summer fruit start crowding the produce section of the grocery store. Nom-Nom. :)
And even though strawberries seem to be available almost year round……….summer strawberries are most delicious. And are juicier, bigger, and redder than other times of the year. Yum.
And yeah, I seem to have a lot of favorite strawberry recipes (strawberry cheesecake, strawberry pretzel dessert, cheesecake stuffed strawberries) but MMMMMMM, strawberries have some special power over me. And make my mouth very happy! :)
You want in on a fun little family recipe/story? My mom has been making this exact Strawberry Pie recipe for years. For almost 50 years, that is. When my parents bought their first little home in Santa Maria, CA back in the 1960′s, they had fields and fields of strawberry crops near their home that they would pick from. Like, right from the vine……not just from the grocery store. My parents would tell us about the huge fist sized strawberries that they would bite into, right there in the strawberry fields. And they were always run-down-your-face-juicy and sweeter than sugar. Yum. Well, every year, the ladies at her church group would bake dozens of strawberry pies and would sell them at the county fair as a fund raiser. She claims people would come from miles around for their pies. No surprise. :)
Anyway, this recipe comes from those county fair Strawberry Pies. And is something my mom for us 7 kiddos while growing up.
[***By the way, that's a gluten free crust. And gluten free pie crusts don't brown very much (at least, they don't if you don't want them to dry out).....and that's why it looks so pale.]
Truly, something this delicious should be way more complicated. But it’s not. 3 ingredients…….check. :)
It really is the perfect (and simply delicious) way to enjoy a summer evening.
Oh wait, you see some other sort of pie on the kiddos’ plates? Yeah, that’s some juicy Peach Pie (that I shared back when we lived in Georgia). It has also been a family favorite for almost 50 years. And is equally delicious. :)
Anyway, back to that strawberry pie.
Each bite is a little bit of mashed and thickened strawberry mixture, some fresh strawberry, and then some flaky crust. And just so you know, strawberry pie tastes even more delicious outdoors, after the summer heat has lifted, and the sun is just beginning to hide behind the tippy tops of the mountains. (If you don’t have mountains, just insert “horizon” in there. Ha!) Just be sure to kick up those feet…….and enjoy.
Even if your husband is hard at work mowing, you can still kick those feet up and enjoy. He’ll join you soon enough! ;)
Mmmmmmm………strawberries. Thanks for being so delicious.
And thanks for willingly jumping into our favorite Strawberry Pie! :)
Would you like a slice??
FULL RECIPE is all written out below. Just scroll down past all the pictures.
First of all, rinse off a quart of fresh strawberries.
Then cut off those pretty green leaves.
And then begin to mash them up……until you have 2 cups of mashed berries.
Add your two cups of mashed strawberries to a medium sized saucepan.
Then add one cup of granulated sugar.
Plus on tablespoon. Yeah, I think it’s random too. But you can’t mess with 50-year-old, county-fair recipes! ;)
Now, sprinkle in a 1/3 cup plus 1 tablespoon of cornstarch. Use a wire whisk and stir as you’re gradually adding the cornstarch.
Continually stirring over medium-high heat, until the mixture comes to a boil. Continue cooking (at a boil) for one more minute.
Then let cool to room temperature. If you haven’t made your crust, do so now, while your filling is cooling. If your crust is already made, you can speed up the cooling process by placing your pan over a bowl of ice or an ice bath in the sink. Stir occasionally, until the mixture cools to room temperature.
Now, my crust is gluten free. And not very pretty. And is very sensitive…….little bugger. (I used this gluten free pie crust recipe……and have for years. Except I just use regular white rice flour, no mixture of flours. Nor sweet rice flour.)
So, while trying to turn the pan and take a picture……..I hit the edge with my hand, and yeah, it’s not very forgiving crust.
(And then 2 seconds later, I dropped a knife on the other side of the crust. And almost swore. Oh well……it’s just going in our bellies. :) )
Slice up another quart of rinsed strawberries and line your crust with them. Be sure to stand some up around the edges of crust, so they’ll peek up along the edges of the pie filling, after it’s added.
Then, pour in your strawberry filling and smooth it out evenly. Place in the fridge for a couple hours before serving.
And you know, everything is even tastier with whipped cream. So, even though I forgot to share a picture of that…….ADD SOME!
And then enjoy!
Fresh Strawberry Pie Filling
- 2 cups mashed strawberries
- 2 cups sliced strawberries
- 1 cup + 1 Tbsp granulated sugar
- 1/3 cup + 1 Tbsp cornstarch
**You’ll also need a pre-paked pie shell…….make your own favorite recipe or purchase one at the store.
Place 2 cups of mashed strawberries into medium saucepan. Add sugar and cornstarch gradually to mashed strawberries and stir with wire whisk until completely combined. Cook over medium heat, stirring constantly with whisk. Cook until mixture boils, plus one minute. Cool to room temperature. (Placing over a bowl of ice and stirring occasionally will help speed up the cooling process.)
Line the pre-baked pie shell with sliced berries, along the bottom and sides. Pour cooled mixture over fresh berries and place in the fridge for a few hours before serving.
Optional: Serve with whipped cream.
. . . . . . . . . . . . . . . .