Fresh Strawberry Pie

Fresh Strawberry Pie

We got a big crate of strawberries from the Farmer’s market last Tuesday – freshly picked and bursting with flavor! Since very ripe strawberries don’t keep for very long, I decided to make this fresh strawberry pie for the 4th of July festivities.  It can be a bit time-consuming to de-stem the berries, but otherwise this pie is incredibly easy to make.

Ingredients:

  • 1 pre-baked pie crust, homemade or storebought
  • 8 cups small to medium fresh strawberries, divided, stems removed*
  • 2/3 cup unbleached sugar
  • 2 Tbsp cornstarch

Preparation:

Prepare baked pastry shell, set aside.

Place 1 cup of the strawberries plus 2/3 cup water into a blender, and blend until very smooth. In a medium saucepan, combine sugar and cornstarch. Stir in blended berry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool for 10 minutes without stirring.

Spread a bit of the glaze over bottom and sides of baked pastry shell. Arrange half of the remaining strawberries, stem ends down, in pastry. Spoon half of remaining glaze over strawberries, being careful to coat each one. Arrange remaining strawberries over the first layer, and spoon remaining glaze over berries, again coating each one.

Chill for 1 – 2 hours.** Enjoy!!

*Using small whole berries makes this pie very attractive, yet still manageable to eat. You can use larger strawberries if that’s what you have, just cut them in half first.

*Don’t chill this pie for much longer than 2 hours, as the glaze will begin to become watery and the pie won’t hold together as well. Unfortunately, this isn’t a pie that you can make the night before. You can, however, bake the pie crust and de-stem the berries ahead of time, which will save you lots of time on the day you plan to serve this!



10 Responses to “Fresh Strawberry Pie”

  1. Tofu-n-sprouts

    I just did this same thing with fresh blackberries, I didn’t want to make the traditional two-crust baked blackberry pie… I’ll stick it on my blog sometime soon. Your colors are prettier though I think!!

    Reply
  2. Rebekah

    That sounds yummy! I bet it was much more flavorful than the traditional baked blackberry pie! I’ll have to try that one sometime. 🙂

    Reply
  3. Emilie

    I was researching at school and happened upon your website. Although not a vegan myself I have many friends who are and thought that all your recipies looked thoroughly delicious. I shall have to invite all the girls round for an evening meal and try some out!

    Thank-you.

    Reply
  4. Vino Luci Style

    I’ve been making a pie very similar to this one for…yes, over THIRTY years. One thing I’ve done in the past couple of years though it to add a thin layer of cream or mascarpone cheese on top of the crust before the strawberries…it’s a nice flavor addition but also protects the bottom crust from getting soggy. 3 oz of cheese mixed with a bit of sugar, vanilla and half and half just until spreadable.

    Now I want one…now!

    Reply
    • veganspoonful

      Thanks for the suggestion, however, I’d have to find a way to make that vegan! (Vegan means no dairy, so marscapone cheese and half and half are out). I bet I could do the same with a vegan cream cheese made by Tofutti…that sounds delicious.

      Reply
  5. Lily

    This is pretty much the recipe my mom has used since I was a little girl. It’s so delicious, and such a key part of summer for our family.

    Reply

Leave a Reply

  • (will not be published)

Trackbacks and Pingbacks:

  1. Why We Garden, Part 3: Responsibility « The Birdseed Desk

    […] image borrowed from here, city image taken from Growing […]