Fresh Strawberry Pie
Dear friends: Put down everything you’re doing and read this recipe. I’m serious, it’s a life changer. This mouth-watering fresh strawberry pie that I’m about to share with you is food of the gods.
Let me back up a bit. I have a soul sister, and her name is MaryLou Tiquet. We met just over a year ago when I first moved to Seattle, and it turned out that she was in the process of moving to our neck of the woods in Raleigh.
She and I met for lunch exactly once and instantly bonded over our love of food, cooking, coffee, and witty unapologetic sarcasm (well, hers is witty, mine is meh). We had to split that day, but have kept in close contact ever since, sharing recipes, ideas, and life stories.
MaryLou is a former chef and owned her own wholesale bakery and later a coffee shop. Have you been lucky enough to have the delicious tiramisu from Costco? Hers was the first vendor they carried after impressing an exec there with her food skills. She’s the real deal.
So let’s get to this pie.
Whenever family comes to stay with us, I like to treat them to some delicious meals and bake up a storm. A few years ago when my in-laws came to town for my father-in-law’s birthday, I asked what he’d love to have as his birthday treat, and he said a fresh strawberry pie. After reading a million recipes I wasn’t satisfied with and checking local stores without luck, I wimped out and decided to make something else. But it’s always been in the back of my mind as something I need to revisit. Enter my soul sister.
MaryLou sent me this recipe one day when I was complaining to her about being too chicken to attempt a fresh strawberry pie. I read it and giggled and made it the next day. Then 3 days later. And again last weekend. Twice. In fact I believe I’ll be making this all summer long.
This pie consists of a crust, crushed strawberries, sugar, cornstarch, and more strawberries. That’s it.
We start with a pre-baked pie crust. I have a recipe that I use most of the time, and if you don’t have a go-to, this one is awesome. However, in a pinch I will buy frozen dough from Trader Joe’s to roll out, but other grocery stores also have them already in pie plates for your time-crunched convenience. Also of note, if you’re like me and don’t have pie weights, you can use parchment and rice like this:
After the pie crust is baked, you crush some strawberries, make a strawberry jam on the stove top, let that cool, then toss it over top of more strawberries and throw it in the fridge. Three hours later, pull it out and marvel at how the filling has intermingled with the lucious berries atop a flaky crust. Then, in MaryLou’s wise words, “top with some whipped cream with something sinful in it.”
I have never had such a fresh tasting pie that is made of so few ingredients and is so easy to put together. If you can cut a strawberry, you can make this pie.
Strawberry season is right around the corner. Run, don’t walk, to your nearest farmer’s market and buy a flat for this pie. Probably two, because you’ll be craving it again and again. I plan to make this for my father-in-law on his next visit. Twice.
- 1 prepared, baked, cooled pie shell
- 3 pints strawberries, washed and hulled
- 1 c granulated sugar
- 3 tbsp cornstarch
- 1/2 c water
Prepare, bake, and cool pie shell.
Crush enough strawberries to equal 1 cup (approximately 8-10).*
In a saucepan, combine crushed strawberries, sugar, cornstarch, and water. Cook over medium-high heat for 5-6 min until it barely boils and thickens, stirring constantly. Remove from heat and set aside to cool.
Slice the remaining strawberries in half (the large ones can be cut into quarters), and arrange on the bottom of the pie shell.
Pour cooled strawberry mixture over the top, smoothing a bit to make it even.
Refrigerate for at least 3 hours.
Serve with whipped cream and a smile.
*To make the strawberries easier to crush, sprinkle a teaspoon of the sugar over them and let them macerate for a few minutes.