When I was picking strawberries the last time, a woman there who was picking asked if I have ever had fresh strawberry pie. Out of curiosity I made the pie. It has elevated itself to a definite yearly dessert. Delicious.
It did not totally set up as you can see, probably because I slice them. So when you make them, follow the directions and use small strawberries, uncut.
|Charlotte Beach House, Rochester, NY|
|Fun at the beach|
Fresh Strawberry Pie
Adapted from this recipe at My Recipes.
2 cups ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon zest of a lemon
6 cups small ripe strawberries
1 baked pie shell ( I try to make some of these or tart shells before the hot weather begins and then I freeze them)
Mash 2 cups strawberries with a fork or potato masher. Combine the strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours.