Well, this is it. Sigh! Sadly, it’s that time of year when strawberry season here at our farm comes to an end. Sniff…sniff. I think you all know by now how much I love eating the strawberries we grow here on our farm. I think I made it pretty clear in my previous posts and recipes.
But, like everything else in life, all good things must come to an end. So as I bid my favorite little red juicy gems farewell, here is one last favorite strawberry recipe of mine for you to try….a classic strawberry pie. I have a major sweet tooth and this recipe definitely satisfies it.
First I started by making the pie crust and prebaking it for 15 minutes at 425°. Psst….you can skip this step and use a store-bought crust if you want. I won’t tell anyone. We are all busy mom’s and sometimes, a quick shortcut saves the day. If you feel adventuresome, I posted my mom’s blue ribbon pie crust recipe below too. It is very easy to make, makes 4 pie shells and freezes well.
Next, I clean and hull 6 cups of the biggest, juiciest strawberries I can find.
Once the strawberries are cleaned. I crush one cup of the cleaned strawberries and add them to a saucepan along with the sugar, cornstarch, water and lemon juice in a saucepan. I cooked the mixture until it boils and thickens.
Set aside to cool for a 10 minutes. After strawberry mixture has cooled, add half of remaining strawberries to bottom of prebaked pie shell. Spoon half of the cooked mixture over the strawberries in the pie shell. Coat evenly. Then add remaining strawberries and top with cooked strawberry mixture. Refrigerate for 2-6 hours.
This recipe is perfect for company because it can be made a day in advance. Do you have a favorite pie recipe? This one definitely is one of my favorites. Happy baking!
- 1 9" prebaked pie shell
- 6 cups of strawberries, cleaned, sliced and hulled
- ¾ cup - 1 cup of sugar (depends on sweetness of strawberries)
- 3 tablespoons cornstarch
- ½ cup of water
- 1 tablespoon lemon juice
- Whipped cream (optional)
- Clean, slice and hull strawberries
- Set aside 1 cup of strawberries and crush
- In medium saucepan, combine sugar and cornstarch.
- Add 1 cup of crushed strawberries and water to the saucepan.
- Cook over medium heat until mixture comes to a boil and thickens. Stir constantly.
- Stir in lemon juice. Cool mixture to lukewarm.
- Once mixture is slightly cooled, spoon half of slice strawberries into pre-baked pie shell. Pour half of cooked strawberry mixture over top and spread. Repeat with remaining strawberries and cooked strawberry mixture.
- Refrigerate 2 - 6 hours.
- 5 cups all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons salt
- 1 teaspoon baking powder
- 2½ cups solid vegetable shortening
- 1 teaspoon vinegar
- 1 egg, beaten
- In large bowl, mix flour, sugar, salt and baking powder.
- Cut in shortening until mixture resembles small peas.
- In a one up measuring cup, beat together one egg and vinegar. Fill cup to the 1 cup mark with cold water.
- Mix egg mixture together with flour mixture. Dough will be soft and sticky
- Work together on a well-floured surface. Roll ⅛" thick about 2 -3" wider than pie dish.
- To freeze and remaining dough, roll out to 1" thick. Wrap tightly with plastic wrap and freeze.
To prebake pie shell, prick bottom of shell several times with a fork. Bake in a 425 degree oven for 15 minutes.