Treat Well: StraWWWberry pie

The following post was written by my mom, WWW. Thanks mom!

For years, my favorite summer dessert to serve at home or bring to a potluck bar-b-q has been fresh strawberry pie. This is an easy, showy dessert brimming with summer love. There is minimal cooking involved, so that means less time grueling over a hot stove. And even though it is glazed with a sugar syrup, the ripe, red strawberries are the leading ladies, so it feels, at least, less decadent and healthier than most desserts. When the kids were young, I cooked this pie once a week at the height of strawberry season. I always made my own piecrust in those days (recipes make enough for two crusts so you can use one and freeze the other) but now that so many great ready-made (and organic) crusts are available, I often save time and energy by buying those. You can even purchase ready-made gluten free crusts, although I haven’t found one I like. Here’s a great gluten-free crust recipe for those of you who are GF.

Buy the nicest strawberries you can find since the fruit is the star of this pie. Don’t be tempted to use the glaze that comes in a jar…not only does it taste starchy, it is filled with food coloring, and it’s simple to make—well worth the extra ten minutes. I always make the pie in the morning giving it plenty of time to set before serving.

Joy of Cooking Strawberry Pie 

1 9 inch pie crust 

1 quart strawberries (small to medium sized berries work best) 

¾ cup sugar 

2 ½ tablespoons corn starch 

¼ teaspoon salt 

1 cup water 

Line 9-inch pie pan with crust, fluting edges. Prick all over with a fork and cook according to directions for pre-bake, single crust pie. Cool completely.

Clean and hull strawberries. Reserve and blend one cup of the strawberries (either in a sieve or in a blender).

Set aside. Combine sugar, cornstarch, water, and salt and carefully bring to a boil on medium heat.

Turn to low and cook for 10-15 minutes, stirring until thickened. Add blended strawberries to give color.

Fill piecrust with the rest of the whole strawberries, arranging them evenly and neatly.

Pour glaze over strawberries, coating them thoroughly by turning but not displacing them.

Chill in refrigerator at least 4 hours.

 Serve garnished with whipped cream.

 Enjoy! 

 Love, 

WWW