I spent my morning out in the strawberry fields picking gorgeous strawberries. I remembered all the things I learned last year while picking – wore sneakers and sunscreen, brought water, used a cross over bag, and didn’t over pick (see my post last year!). It was a beautiful morning, actually a bit cool, which was perfect because it’s hot out in the fields. I picked 2 quarts of beautiful, bright red berries.
About 10 years ago, I went to visit my family in California during strawberry season. My cousin Joyce made a beautiful fresh strawberry pie with fresh California strawberries, and I knew this is what I wanted to do this year. I still remember the first bite into this pie in her backyard in front of the fire pit, savoring every bite after that.
I found a couple of recipes, each with their own unique twist. Here is the recipe I followed, but added my own change. The recipe called for strawberry gelatin, but I used mashed strawberries to get the flavor through the glaze.
Fresh Strawberry Pie
recipe from tasteofhome.com
1 pie shell (I used frozen, but feel free to make from scratch!)
1 cup mashed strawberries
1 cup water
3/4 cup granulated sugar
2 tbs cornstarch
1 qt strawberries, sliced in half
Cook the pie shell to the directions on the package. Let cool.
Meanwhile in a small saucepan, bring the mashed strawberries, water, sugar and cornstarch to a boil. Cook for about 10 minutes to thicken. Let cool.
Once the glaze is pretty cool, mix the strawberries in. Pour the mixture into the pie crust. Pipe on whipped cream and decorate with sliced strawberries. Place in the refrigerator to set and chill. I made fresh whipped cream, but feel free to use already made.
Making whipped cream is pretty simple. Scroll down for the recipe I used. Enjoy!
Fresh Whipped Cream
2 cups heavy whipping cream
2 tbs powdered sugar
1 tsp pure vanilla extract
Chill a glass or metal bowl. Whip the cream with a hand mixer until it creates soft peaks. Add the vanilla and sugar and whip to stiff peaks. Place back into the refrigerator to keep.