Strawberry Pie Goodness
Note: This is a repost from June 2007. This recipe for strawberry pie is just too good not to share again!
My Mom is a Baker, with a capital B. There were always baked goods in our house. I think her love language must of have been Baking Sweets. Luckily, my Dad’s love language appears to be Eating Baked Love Offerings.
Of all the things that my Mom baked, one of my all time favorites is her strawberry pie. One of the major advantages of living in California is that it is a veritable cornucopia of strawberry goodness. Philip and I had the good fortune to live in the same region once during strawberry season, taking advantage of the bounty with many a pie.
Suzanne at Blessed Among Men and Kristen of Small Treasures hosted a Strawberry Festival on June 27, 2007 on their cooking blog The Virtual Kitchen. In honor of the occasion, I shared my mom’s strawberry pie recipe. Besides, any opportunity to combine SAT vocabulary words and overused blogisms into a phrase like “veritable cornucopia of strawberry goodness” is too good to pass up.
My Favorite Strawberry Pie
Ingredients
- 1 pastry shell (frozen from the store or make your own)
- 8 cups medium strawberries
- 2/3 cup sugar
- 2 Tablespoons cornstarch
Instructions
- Bake pastry shell according to directions/recipe.
- Meanwhile, remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.
- For glaze, in a blender container or food processor bowl, combine 1 cup of the strawberries and 2/3 cup water. (*note from me-if you don't have enough fresh strawberries, you can use frozen strawberries for the glaze. Just make sure you defrost them first.) Cover and blend or process till smooth. Add enough additional water to the mixture to equal 1 1/2 cups.
- In a medium saucepan combine sugar and cornstarch; stir in blended berry mixture.
- Cook and stir over over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more.
- Cool for 10 minutes without stirring.
- Spread about 1/4 cup of the glaze over bottom and sides of baked pastry shell.
- Arrange half of the remaining strawberries, stem end down, in the pastry shell.
- Carefully spoon half of the remaining glaze over fruit, thoroughly covering each piece of fruit.
- Arrange remaining fruit over first layer.
- Spoon remaining glaze over fruit, covering each piece.
- Chill for 1 to 2 hours.
- Eat up the whole thing or the filling may begin to water out. It still tastes delicious, though.
Lorri, this sounds wonderful! With strawberries in such abundance now, I will certainly be making this recipe. Thank you for contributing to the festival!
I can’t wait to try this. We love strawberries here! Thanks for linking up over at Food on Friday.
TaMara
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