It’s strawberry season! That usually means that I, like my mother before me, go a bit overboard when I pick strawberries. Last week I went out with my son Leo and we picked about 10.5 L (!) So after washing, hulling and making jam I still had a ton! I have had this recipe for strawberry pie for years but totally forgot about it! I have since made strawberry pie twice. It really is amazing.
Strawberry pie ingredients
so here are the ingredients for the strawberry pie. If you want to make your own pastry please see below for a “perfect pastry” recipe for two pie crusts. Otherwise you can use prepared bought pie shells – just be sure to follow the directions on the box and bake it.
one baked pie shell
2 quarts whole strawberries washed and hulled
1 tablespoon lemon juice
one cup sugar
2.5 tablespoons of cornstarch
Directions
Put half of berries into the pie shell whole (please make sure the berries are dry). Put the other half of the berries in a saucepan and crush with a potato masher. Add sugar and cornstarch and boil and stir until clear and thick. Add lemon juice. Let this mixture cool a little then pour over berries. Let stand in refrigerator for 2 hours and serve with whipped cream.
Seriously this is so simple and delicious it is amazing.
Perfect pastry ingredients and directions
If you want to get a bit more complicated here is an easy pie shell recipe that makes really one of the best crusts I have ever made.
3 cups flour
1 tsp salt
1/2 c cold butter
one egg
1/2 c cold lard cubed (or shortening)
2 tsp vinegar
two tsp lemon juice
ice water
In a food processor blend flour and salt and cut in butter and lard until fine crumbs. Beat egg separately in a liquid measuring cup until foamy and add vinegar and water to make 2/3 of a cup. Add egg mix all at once to stuff in processor and mix until it clumps but don’t let if form a ball. Remove and press together into 2 disks and refrigerate 30 min (up to 3 days or freeze 3 mos). Let stand at room temp 15 min before rolling. Bake 450 F for 10 min (rememember to poke with fork on bottom or add pie weights)
Makes 2 single crusts or 1 double 9 or 10″
