Strawberry Pie

Strawberry Pie

It’s all about strawberries this week at the Bluenose Baker! Today’s recipe is an old family favourite, a simple but scrumptious strawberry pie. I’ve previously shared recipes from my paternal grandmother, Nanny; but this recipe comes from my other grandmother, my Grammie. It’s one that’s been on the “to blog” list since the very beginning, I’ve just been waiting for the good berries!

The story of this recipe goes back nearly two years to my wedding shower. My mom made me a very special gift – a shadow box with family recipes. She included recipes from my grandfather, both grandmothers, a great-grandmother and one of her own, all written in their own handwriting. It’s lovely and I love having it on the wall in my kitchen.

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Here’s the recipe we’re making today:

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You’ll need a quart box of strawberries, sugar, water, cornstarch and lemon juice. You’ll also need a pre-baked pie crust.

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I have a couple of pie crust recipes in my repertoire (The Joy of Cooking is always a go-to) but for this pie I went with the recipe:

http://ourbestbites.com/2008/05/pie-crust/

It’s been a favourite lately, and it’s a single crust recipe, so I didn’t have to do the math to halve another recipe! You can use a store-bought crust if you’d like.

Prepare it before you start making the filling so it has time to cool completely.

For the pie, start by washing, drying and hulling the berries.

Measure one cup of strawberries and place them in a small pot. These berries will be crushed, so this is where you want to use any oddly shaped ones, or very small or large berries. Save the pretty ones for the pie!

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Crush the berries with a potato masher.

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Add sugar, water and cornstarch.

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You’ll see here that I just dumped in the water and cornstarch. I strongly recommend that you whisk them together in a small bowl before adding to the berries. I was all set to say that you didn’t need to…then I went for a late night piece of pie and found a cornstarch lump as big as a jellybean. Do as I say, not as I do!

Cook the berries over medium heat until the mixture becomes thick and clear, about 20 minutes. Stir occasionally until it comes to a boil, then you’ll need to stir pretty much constantly.

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When the berries are cooked, stir in the lemon juice and set the mixture aside to cool for a few minutes.

While it cools, you can prep your pie filling.

I dry the berries as well as I can to help keep the crust from getting soggy. Don’t put them in the crust until you’re ready to assemble the pie, again to prevent sogginess.

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Arrange the berries in the bottom of the pie crust. I like to keep the berries whole because it looks prettier, but you can slice them if you’d like to keep the pie easier to slice. I used a 9 1/2 inch pie pan so mine isn’t quite full, the berries will fill a 9 inch pan a bit more.

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Pour the cooked berry mixture gently over the berries, filling the crust.

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Chill the pie for at least 2 hours.

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When it’s time to serve, cut the pie into slices and garnish with whipped cream and additional berries.

Strawberry Pie by the Bluenose Baker

Serves 8.

Leftover pie will keep in the fridge for up to a day.

Strawberry Pie

Ingredients:

  • 1 quart box strawberries
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 baked 9 inch pie shell

Directions:

Prepare pie crust according to recipe and set aside to cool completely.

Wash, dry and hull berries.

Place one cup of berries in a small pot and crush with a potato masher. Add sugar.

Whisk water and cornstarch in a small bowl until smooth, then add to the pot.

Cook the berries over medium heat until the mixture becomes thick and clear, about 20 minutes. Stir occasionally until it comes to a boil, then stir constantly.

When the berries are cooked, stir in the lemon juice and set the mixture aside to cool for a few minutes.

Dry the remaining berries as thoroughly as possible to prevent sogginess.

When you’re ready to assemble the pie, arrange the berries in the bottom of the pie crust. The berries can be sliced or left whole.

Pour the cooked berry mixture gently over the berries, filling the crust.

Chill the pie for at least 2 hours.

To serve, cut into slices and garnish with whipped cream and additional strawberries.

Serves 8.

Leftover pie will keep in the fridge for up to a day.

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