Summer couldn’t be here fast enough – this “is it Spring?” or is it a repeat of Fall is driving me a little bonkers. So with spring and summer comes the beautiful strawberries that grow all throughout Ventura and San Diego counties. We are lucky in Southern California that big sweet strawberries are plentiful for many months. And what better way to showcase these healthy and colorful berries but by putting them in a pie. I know, I know – better to eat them straight and save the extra calories but it is better than a frosted cake anyway!
You’ll want to get at least four pints for this pie as stacking them high is half the fun. And at least one half of a pint will be needed for a puree to make the glaze that saturates the fruit.
(Note, this pic is not my pie, I accidentally cut and ate if before a pic but this is close)
Strawberry Pie – Revised from a Pillsbury Recipe
1 – Baked 9″ Pie Crust (see recipe below)
4 – Pints Strawberries, rinsed and stems removed
1 – Cup Sugar
2 1/2 – Tablespoons Cornstarch
1/2 – Cup Water
1 – Tablespoon Fresh Lemon Juice
Take out enough strawberries to puree into one cup in your blender or food processor. In small saucepan, combine sugar and cornstarch. Add the water and whisk smooth. Add the puree of strawberries. Cook over medium heat until the mixture boils and then simmer until thickened, whisking constantly. This should take no more than 2 or three minutes. Stir in the lemon juice. Cool.
When cool, in large bowl gently fold the rest of the strawberries with 3/4 of the puree until well coated. Pour into the baked pie shell. Pour the rest of the puree over the top. Chill thoroughly.
Baked Pie Shell
1 – Cup All Purpose Flour
1/2 – Teaspoon Salt
1/3 – Cup Crisco
4 – Tablespoons Cold Water
In medium bowl, mix together flour and salt. Cut in the Crisco with two knives or a pastry cutter. (Note you can see pictures of this method on my blog post for Blueberry Mini Pies). When the shortening is cut in thoroughly add the cold water and gently mix until the dough comes together. Kneed lightly on a floured bread bowl and roll out to slightly larger than a 9″ pie pan. Fit dough into pan, use a knife to trim edges and flute as desired. Using a fork prick the dough approximately 1/2 ” apart, on sides and bottom. This will keep the crust from bubbling and shrinking in the oven. Bake at 450 for approximately 10 minutes until lightly golden. Cool.