This recipe is best made with very ripe strawberries – ones that are just on the cusp of being overripe. If you can, use fresh, local berries – not the overgrown, mutant varieties that you’d find at the grocery store. This recipe was a combination of various found recipes and winging it. As you can see* by the amount of liquid hanging out in our pie, we obviously didn’t use enough cornstarch. Some recipes use gelatin as a thickening agent, but we only had cornstarch in the pantry so we went with it. Despite its soupy appearance, this pie still tasted pretty darn good!
*My apologies for the crappy picture – someone (who thinks 1/4 of a pie equals 1 serving) couldn’t wait to eat it!
Fresh Strawberry Pie
your favorite crust recipe
~2 lbs ripe strawberries
3/4 cup white sugar
2 tbsp. cornstarch
1/3 cup water
1. Make enough of your favorite pie crust recipe for 1 bottom crust. I prefer an all-butter crust, but you use whichever you like. I’ve seen recipes for this using a graham cracker crust but I think a standard flour and butter crust will hold up to the strawberry juice better. Bake off your crust and let cool.
2. While the crust is cooling, hull enough of the strawberries to fill the bottom of the crust in 2 layers – you want the strawberry level to be roughly even with the top of crust, but slightly higher. Use the nicer-looking and bigger berries for this part and arrange them somewhat nicely.
3. For the remaining strawberries (~1 pound), hull and slice into halves or quarters, depending on their size. If you have any overripe or ugly berries, use them here. Combine these with the water, sugar, and cornstarch and bring to a boil. As the mixture is coming to a boil, mash the berries with a spatula or spoon as best you can. Reduce the heat to medium, and simmer until the mixture thickens substantially (about 5-7 minutes).
4. Let the strawberry sauce mixture cool for a 5-10 minutes (it will continue to thicken as it cools). After waiting, pour the mixture through a fine mesh strainer over the fresh berries in the crust. Cool pie in the fridge for at least 2 hours.
5. Once chilled, serve pie with a dollop of fresh whipped cream. This is best served the same day it’s made or the next day (if it lasts that long). Enjoy!