Fresh Strawberry Pie
An easy summer pie: whole fresh strawberries in a baked crust under a glaze of cooked crushed berries, sugar and cornstarch, chilled and served with whipped cream.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills calls this a delicious, easy recipe for when strawberries are in season. One pint of berries is crushed and cooked with sugar and cornstarch into a clear, glossy glaze, which is poured hot over a second pint of whole berries arranged in a baked pie shell.
Chill it and serve with whipped cream. It serves 8 small or 6 large portions; do not freeze it.
Ingredients
- 1 baked pie crust
- 2 pints fresh strawberries, washed and hulled
- 1 cup sugar
- 3 tablespoons cornstarch
- Whipped cream, for topping
Instructions
- Make the glaze. Crush 1 pint of the strawberries. Add the sugar and cornstarch and boil until the liquid is transparent, about 5 minutes.
- Fill. Line the pie shell with the remaining whole strawberries.
- Glaze and chill. Pour the hot mixture over the berries and chill.
- Serve. Serve with whipped cream. Do not freeze.
Tips
- Sandra's pie crust hint: when a recipe calls for a pie crust, you can use frozen pie crusts (she uses Mrs. Smith's or Oronoque Farms) following the package directions, or ready-made crumb crusts such as graham cracker or chocolate.
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