Last weekend was full of summeriness. A Friday night out, Saturday breakfast and Smorgasburg, then the train to Rachel’s for dinner on the porch and Sunday morning strawberry picking, finishing the weekend with berries, cake and whipped cream with friends. This week has been quite a bit more chaotic than the weekend, but a good time in the end. Last night Sam took me out to Spiderman on the firm’s dime. It was bad but not painfully so. More importantly, it was free and the company was top rate (as dad would say)!
I made this pie on Monday night. It wasn’t my best effort. I read the directions wrong and it took Uncle D and Aunty Cathy to straighten me out. Oh well. Still delicious for breakfast.
You should make it for those hot summer evenings. It’s really quite a simple dessert and tastes so very much of strawberries that any grumbling you might make about having to think ahead to get the berries macerating is irrelevant. Definitely make your own graham crust though. They’re so much more delicious than the store-bought ones. Worth having to turn the oven on.
Fresh Strawberry Pie from one of the Harrowsmith CookbooksAn 8 or 9 inch graham crust, baked 4-5 cups of clean, cut strawberries 1 cup sugar 1/3 cup cornstarch 1 tablespoon lemon juice whipped cream for serving 1. Mix strawberries with sugar and let sit for several hours or overnight. Drain off juice into a measuring cup and add water to make 1 3/4 cups of liquid. 2. Blend cornstarch to a paste with 1/4 cup of liquid in double boiler. Add remaining liquid and cook over direct heat, stirring constantly, until sauce boils and is clear. 3. Place in double boiler, cover and cook another 15 minutes. Remove from heat, add lemon juice and fold in berries. 4. Cool to lukewarm and then pour into pie shell. Chill for an hour or so until set. Keeps refrigerated for a few days (particularly if you’ve made your own crust and cooked it to a golden brown).