For our Easter dessert this year? The prices for the strawberries was incredible at the grocery store today, so I couldn’t resist. I had to buy them and turn them into Strawberry Pie.

Start with a single, blind-baked pie shell. Mine, despite numerous stabbings with a fork to let the air out, still bubbled at the bottom and shrank down the sides, but really, for this pie, it doesn’t matter.

Then, while that’s cooling, address the strawberries. In my case, that’s three containers full (for only $5!).

Cut them into pieces. I admit I almost never bother to core the strawberries. I just don’t see the point except for a few of the really huge berries.

Generally, I just lop off the tops and then lay the cut side flat on the cutting board and chop the berries into long, narrow pieces.

Separate the berries into two groups. About 2/3 go into a bowl to sit and wait patiently for further instructions. 1/3 goes into a saucepan. (You can do a 75/25 split, if you prefer more fresh berries. It’s not an exact science.)

Add a splash of orange juice (or whatever you like) into the pan to prevent sticking and bring the berries to a boil. Add some sugar … as much or as little as desired, depending on the sweetness of the berries. I usually add a dash of cinnamon, too.

Then … this is what holds the pie together … take some cornstarch and a little more of the orange juice and mix them into a slurry. Pour it into the pot and cook until it thickens.

Mix the cooked berries with the uncooked berries and pour them into the pie shell.

Then put the whole thing into the refrigerator to cool. Before serving, I’ll melt a little jam and brush it on top to make the top look as shiny as it does right now, and I will, of course, be serving it with whipped cream.

When possible, I make this pie with a blend of berries–strawberries and blueberries are my favorites, but raspberries and blackberries are good, too.

Or, I’ll skip the cornstarch and just mix this together to make a great berry sauce, because the part-cooked and part-fresh berries just make such a wonderful combination.

Either way … yum. Can’t wait until tomorrow!

Tags: Baking // 7 Comments »