It is fruit season. My favorite season. I LOVE pie but I especially LOVE fruit pie!! And I’m not big on cooked fruit so fresh fruit pie is really the way to go!
I received this darling pie plate for our wedding. I had it for years before I even really read the recipe and probably a few years longer than that before I actually tried the recipe. It is incredibly easy and turns out perfect every time I make it! I’m not a huge fan of the sweet jelly-syrup stuff you can buy and coat strawberries in so making my own has been a great alternative!
Normally I make my own crust I SWEAR. This was just too darn convenient. I had to go to the red barn to get fruit..they just happened to have homemade crust available AND it’s a vinegar crust (which I love but do not usually make) so it just worked out too well really. I’m sure I will include my own crust recipe eventually (peach pie has to happen soon so no worries…it’s coming).
So you need some strawberries. This is a slightly bigger package than what you’d normally buy (it’s a costco package, but not as big as the normal package from costco…could this be any more confusing!) The recipe says 5 cups of strawberries + the 1 cup you crush so go with that.
The more you cut them up previous to crushing, the less crushing you have to do. Here is 1 cup, quartered.
We take berry crushing very seriously around here. It’s a family affair.
I love their vibrant red color as you smoosh them. They do not need to be completely crushed, but enough that the juices are flowing.
If you haven’t already, bake your crust. If you’re using store-bought there should be instructions for how long to cook a naked crust. Be sure to poke holes in it so that it doesn’t shrink! Mine needed to be baked for 15 min at 350 F.
Add 1 cup of water to your 1 cup of crushed strawberries. Bring to a boil and simmer for 2 minutes. If I’m lean on berries I’ll simmer mine a little longer to make sure I’m getting all the flavor I can out of what I’ve got.
Sieve the berry mixture. I don’t have a mesh sieve so I use a clean dishtowel or cheese cloth. Make sure you wear gloves to ring out the berries! Hot!!
Add 3/4 C sugar (you can totally use honey if you want to, but you might want to reduce the amount since it tends to be sweeter) and 3 Tbsp cornstarch.
Whisk right away with the cornstarch! This always reminds me of making gravy because you want to get rid of all of the lumps as fast as you can!! Bring it back up to med-high to high and cook until it thickens. It’s weird because it will be thin…and still thin…and still thin…and then THICK! That’s when it’s done.
The recipe on the plate recommends spreading some glaze on the pie crust, but I like to dump it all directly on the strawberries. Stir to evenly coat all of the strawberries. You can then dump the mixture into the crust OR if you’re not going to be eating it within the next 2 or so hours, I like to keep them separate and refrigerate everything until you’re ready (like you’re going to let this sit in a fridge for more than 2 hours).
Ta-da! Fresh strawberry pie! Seriously, it’s the best.
- 1 CUP + 5 CUPS STRAWBERRIES, QUARTERED
- 1 CUP WATER
- ¾ CUP SUGAR (OR SUGAR REPLACEMENT SUCH AS HONEY)
- 3 TBSP CORNSTARCH
- NAKED PIE CRUST, BAKED
- IN SMALL SAUCEPAN CRUSH 1 CUP STRAWBERRIES.
- ADD 1 CUP WATER AND BRINGTO A BOIL.
- SIMMER FOR 2 MINUTES.
- SIEVE BERRY MIXTURE. ADD ¾ CUP SUGAR AND 3 TBSP CORNSTARCH.
- COOK OVER MEDIUM HEAT STIRRING CONSTANTLY UNTIL THICK.
- POUR GLAZE OVER PREPARED STRAWBERRIES AND COAT BERRIES WELL. DUMP INTO BAKED PIE CRUST AND REFRIGERATE UNTIL READY TO SERVE.
- TOP WITH WHIPPED CREAM.