Our strawberry patch is producing enough berries to eat fresh and make some yummy desserts! I’m not sure if we’ll have enough for jam this year, but we’re enjoying what we do have to the fullest.
I like this recipe for fresh strawberry pie because you don’t turn the oven on, and the berries provide most of the sweetness. You can make a single crust pie shell or you can use a graham cracker crust. The graham cracker crust tastes wonderful and saves you the trouble of making and baking that pie crust when the weather is warm.
Strawberry Glace’ Pie
- 8 cups medium strawberries, washed and stems removed
- 2/3 cup water
- 2/3 cup sugar
- 2 Tbsp cornstarch
- pie crust
Place 1 cup of the berries and the water in a blender and puree’ until smooth. Add enough additional water to make 1 1/2 cups. Combine sugar and cornstarch in a medium saucepan. Add strawberry puree’ and stir over medium heat. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Cool for 10 minutes without stirring.
Spread about 1/4 cup of the mixture over sides and bottom of pie crust. Add half of remaining strawberries. Spoon half of remaining glaze over berries. Add the remaining berries and cover with the remainder of the glaze. Chill for 1 to 2 hours in the refrigerator.
(From my Better Homes and Gardens Cookbook)
This recipe contains no gelatin, unlike many of the recipes for fresh strawberry pie I found. Since my son won’t eat gelatin, this recipe is perfect for our family. Do you have a favorite recipe for strawberries?