Fresh Strawberry Pie

Friday May 26, 2017

This is my baking mentor Barbara Hiken’s mother’s recipe for fresh strawberry pie. We used to make the pie at the restaurant and people loved its homey goodness. It is not too sweet, the berries carry the flavor, and it is popular in the late spring when the glorious fresh berries are in stores, farmer’s markets, and roadside stands. This is a very old fashioned pie and a big favorite. Use your favorite pie dough or get a frozen pre-made one, pre-bake it and jump right to making the filling. It is important it is thoroughly chilled so that you get clean slices; use a sharp small chef’s knife and a pie server for the neatest service. Whipped cream is a must.

Makes one 9-inch pie, serving 6 to 8

Ingredients

  • 1 9-inch single pie crust, pre-baked and cooled
  • 3 pint baskets (6 to 7 cups) fresh ripe strawberries, washed and hulled
  • 3 tablespoons cornstarch
  • 2/3 cup granulated sugar
  • 1 tablespoon butter
  • 1 tablespoon freshly squeezed lemon juice

Instructions

1. Prepare the filling: Set aside the best whole raw strawberries for decoration. You will use about 1 1/2 pint baskets. Mash the remaining 1 1/2 pints strawberries with a potato masher in a medium saucepan and bring to a boil. Add enough water to the berries to make 2 cups total. Make a slurry with the cornstarch and some of the water, and add it to the berries with the sugar. Cook, stirring constantly over medium heat, until sugar dissolves and the mixture comes to a simmer. When the mixture is thick and glossy, after about 3 minutes, remove from heat and stir in the butter and lemon juice until the butter is melted. Set aside to cool slightly.

2. Fill the pie shell: Arrange remaining hulled, uncooked strawberries decoratively to fill the pie shell. Place them in the pie shell, pointed side facing up and fit side by side. Fill in any empty spaces with halved or quartered berries. Spoon the warm filling over the berries and pour into all the gaps. Allow it to set in the refrigerator for at least 2 to 4 hours. Serve cold wedges with lightly sweetened whipped cream. Store leftovers, covered loosely with plastic wrap, in the refrigerator up to 1 day.

Recipe and text copyright Beth Hensperger 2017

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


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