Strawberry Pie is one of my favorite summer desserts. This recipe has you cook half the strawberries down into a jam like consistency and then stir in the other half of the berries raw. The pie sets by chilling in the refrigerator. I can remember helping my mom make this in the summer time. It isn’t the time when you want to be standing over the stove stirring, but the reward is worth it. In fact, we usually double the recipe since if you’re going to endure the heat, you might as well have twice the reward.
Soon we should have enough strawberries to make the first Strawberry pie of the year.
Strawberry Pie Recipe Print This
1 pre-baked pie crust
1 quart strawberries
3 tablespoons cornstarch
2 tablespoons lemon juice
1 cup sugar
Rinse and take the tops off all strawberries. Set aside 1/2 of strawberries left whole or if large berries, sliced in half.
Slice the other half of the berries and crush in a saucepan. Add the cornstarch, sugar, and lemon juice to the sauce pan. Cook over medium heat, stirring constantly until the mixture is clear and very thick. Allow to cool.
Add remaining strawberries to mixture and then pour into pie shell. Cover and refrigerate to further set the pie. Serve topped with whipped cream.