The wee ones and I went strawberry picking a couple weeks ago.

Little Miss Strawberry picker

It was a hoot watching them try to find the “best” strawberries.  Of course, it was pretty much one for me, one for the basket, one-two for me, two for the basket, and so forth.  They were definitely red mouthed and happy by the time we had our three full baskets.

Mister Man Strawberry Eater

Except we had three huge baskets of strawberries.  Even they can’t eat that much that quickly, so finding fun ways to use our bounty of strawberries was my goal over the next several days.  There are so many wonderful options from the strawberry goat cheese pizza I started making several years ago to strawberry smoothies and more.  The wee ones’ new favorite though has to be the fresh strawberry pie I made.

Fresh Strawberries

I love it because it’s fresh and relies on the sweetness of the strawberries for its incredible flavor, which also means it’s quicker to make than a lot of other pies.  I made the crust using my favorite pie crust recipe, but you could definitely do this with a store bought crust, as well.

So quick… while strawberries are still in season, go make a yummy pie now.  Or… just go strawberry picking and see what strikes your fancy.

Strawberry pie recipe plated

Fresh Strawberry Pie

Ingredients:
1 pie crust (need bottom only)
1 egg
4 c fresh strawberries, divided
3/4 c brown sugar
3 T cornstarch
3/4 c water
1 T lemon juice

Directions:
Prebake your pie crust as directed by your package directions.  If a homemade crust, prick the crust with a fork all over.

Prick the pie crust with a fork before baking

Then bake it at 425 for about 15 minutes with pie weights (rice or beans work great) laid in foil over the crust to keep it from bubbling up or shrinking.  Once the edges have started to turn golden,  remove the foil and weights.

Place rice, beans, or pie weights over foil in your crust

Make an egg wash with your egg an brush it over your mostly baked crust.  Return it to the oven, this time at 375 degrees, and bake for another 5-7 minutes until the full crust is golden.  The egg wash provides a barrier between the strawberries and the crust so the crust doesn’t get soggy.

While the crust is baking, make the glaze for your pie.  Mix the cornstarch with a little bit of your cold water and use a fork to stir to avoid lumps before adding it to a saucepan.  Combine the brown sugar, water, and lemon juice into the saucepan, as well as 1 cup of your strawberries.  Use the fork to mash the strawberries (use the ripest strawberries you have for this part of it, even the ones that are almost bad), and bring this mixture to a boil, stirring it regularly.

Once it’s boiling, reduce the heat so that it just simmers.  Keep cooking it and stirring for about ten minutes until it’s nicely thickened.  Remove it from the heat, and let it cool while your pie crust finishes.

Perfect strawberry glaze

When your pie crust is cooked, let it cool before adding your strawberries.  While it’s cooling, prep your remaining strawberries.  If they’re small like many of mine were, just wash and hull them.  If they’re larger, you may want to cut them into halves or thirds.  I like my strawberries in big chunks like this, but you could alternatively slice them if you prefer.

Once the pie crust is cooled, layer in your strawberries. If you’re leaving them whole, place them point side up to make the crust prettier.

Pie with strawberries ready to be glazed

Pour the semi-cooled strawberry glaze atop the strawberries and carefully spread it to ensure that all the strawberries are covered by the glaze so they don’t dry out or go bad as quickly.

Strawberry pie ready to refrigerate

Chill overnight, and serve cold.  This is perfect with just a little bit of whipped cream.

Fresh Strawberry Pie – Tasty Tuesday!

Fresh Strawberry Pie – Tasty Tuesday!

Ingredients

  • 1 pie crust (need bottom only)
  • 1 egg
  • 4 c fresh strawberries, divided
  • 3/4 c brown sugar
  • 3 T cornstarch
  • 3/4 c water
  • 1 T lemon juice

Instructions

  1. Prebake your pie crust as directed by your package directions. If a homemade crust, prick the crust with a fork all over. Then bake it at 425 for about 15 minutes with pie weights (rice or beans work great) laid in foil over the crust to keep it from bubbling up or shrinking. Once the edges have started to turn golden, remove the foil and weights.
  2. Make an egg wash with your egg an brush it over your mostly baked crust. Return it to the oven, this time at 375 degrees, and bake for another 5-7 minutes until the full crust is golden. The egg wash provides a barrier between the strawberries and the crust so the crust doesn't get soggy.
  3. While the crust is baking, make the glaze for your pie. Mix the cornstarch with a little bit of your cold water and use a fork to stir to avoid lumps before adding it to a saucepan. Combine the brown sugar, water, and lemon juice into the saucepan, as well as 1 cup of your strawberries. Use the fork to mash the strawberries (use the ripest strawberries you have for this part of it, even the ones that are almost bad), and bring this mixture to a boil, stirring it regularly.
  4. Once it's boiling, reduce the heat so that it just simmers. Keep cooking it and stirring for about ten minutes until it's nicely thickened. Remove it from the heat, and let it cool while your pie crust finishes.
  5. When your pie crust is cooked, let it cool before adding your strawberries. While it's cooling, prep your remaining strawberries. If they're small like many of mine were, just wash and hull them. If they're larger, you may want to cut them into halves or thirds. I like my strawberries in big chunks like this, but you could alternatively slice them if you prefer. Once the pie crust is cooled, layer in your strawberries. If you're leaving them whole, place them point side up to make the crust prettier.
  6. Pour the semi-cooled strawberry glaze atop the strawberries and carefully spread it to ensure that all the strawberries are covered by the glaze so they don't dry out or go bad as quickly. Chill overnight, and serve cold. This is perfect with just a little bit of whipped cream.
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