Fresh Strawberry Pie

Last year I declared that fresh strawberry pie made with organic strawberries from my garden is my FAVORITE pie in the whole world. Last year, in fact, was the first time that I ever made my own fresh strawberry pie. I think it tasted better than Bakers Square’s or any store bought pie. That was partly because the strawberries were fresh from my garden, of course. But it was also because I use less sugar than most recipes call for, so the fresh flavor of the strawberries really shines through. I put in just enough sugar to help out any strawberries that might have been picked a bit early.

I harvested enough strawberries last year to make two of these pies during the season. That was my best harvest to date because I had covered up the strawberry plants during a late frost. This year we had three late frosts, and I covered up my strawberry bed each time. Now the berries are coming in, and I made a pie tonight. I think this pie is the best way to enjoy and share these luscious fruits.

Garden Fresh Strawberry Pie

INGREDIENTS

• 1 9-inch pie crust, baked
• 1 quart fresh strawberries
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water 
• Whipped cream for serving

DIRECTIONS

1. Arrange about ⅔ or ¾ of the strawberries in a baked pastry shell. Mash the remaining berries and combine with sugar in a small saucepan. Place the saucepan over medium heat and bring mixture to a boil, stirring frequently.
2. In a small bowl, whisk together cornstarch and water—or shake them up in a jar or Tupperware shaker. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour this mixture over the berries in the pastry shell. Chill for several hours before serving.
3. Serve each slice of pie with a dollop of whipped cream.

I usually use store-bought pie dough, but you can make the pie shell yourself if you prefer. Whichever dough you use, I recommend that you put a pie crust shield on it as you bake it so that the edges do not get overdone. I also recommend that you use real whipped cream, not something from a plastic tub unless you are lactose-intolerant, like my son is. For his sake, I bought a dairy-free whipped topping, and I made sure that the pie dough ingredients had no dairy as well. But for the rest of us, real cream is what should accompany this fresh homemade pie. I make and store my whipped cream in an all-metal whipped cream dispenser that uses nitrous oxide cartridges. This wonderful gadget keeps the whipped cream from going flat before you’ve used it all up.

As always, if you don’t grow your own strawberries, you can get them from a store or a farmers market. However, I do recommend that you use only organic strawberries, because conventionally grown ones are always high on the Environmental Working Group’s “Dirty Dozen” list of produce that has the highest level of pesticide residues after washing.

After my strawberry harvest was finished last year, I was tempted to buy organic strawberries to make more pies. However, my husband said that waiting until our next harvest would make these pies more special. He’s right! Plus, it would be too dangerous for our waistlines if I started making this pie all year round. What do you think of it? Leave a reply in the comment section below and let me know.

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