A simple, no-nonsense strawberry pie. A wonderful summer treat. I wanted a pie that would let the strawberries shine. The simplest way to go: Use store-bought pie crust, vent it and bake it. While it is cooking, blend 1 cup of strawberries, strain and boil (2 minutes) with 1 cup of water, 3/4 cup sugar and 4 tbsp cornstarch. Let the mixture thicken, cool and then pour over 5 cups of halved strawberries into the pie crust.
Patience! 4 hours or so, the longer it sits, the better it thickens. Some folks seem to use gelatin, I like to get by with just cornstarch where I can get away with it. Though this pie doesn’t slice nice like jello, I found a lovely solution to save it in mini mason jars, an inverted mini pie, of sorts.
I handed these off to my friend who helped me make the pie. She picked up her family from the airport after a long trip and enjoyed the fresh homemade dessert all sealed up and ready for them (oven safe too!).
Plus-I’ve had some wonderful strawberries out of my own garden this year!