If life throws you strawberries, make strawberry pie! (OK, you can all groan together now; I know that wasn't very funny!) Strawberry season came early around here this year as a result of a few warm weeks this spring. In spite of some frost damage in our area, the berries are still abundant at produce stands and in U-pick fields. My sister-in-laws and I agreed that they're not quite as sweet as usual this year, but still a welcome change from the berries shipped in from across the country. There are so many things you can do with strawberries, but there's nothing quite like the simple sweetness of a fresh strawberry pie. Enjoy!
1 C sugar
1 C water
2 Tbsp cornstarch
1 tsp lemon juice
4 Tbsp strawberry jello (dry, not prepared)
1 1/2 quarts fresh strawberries, washed, hulled, and quartered (or halved, if they are small)
1 pie crust, baked and cooled (I'm not above using Pillsbury. It's delicious, easy, and no-fail!)
Stir together the sugar, water, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly. It will start to bubble, but keep cooking until it starts to thicken and turns clear-ish. Remove from heat and stir in lemon juice and strawberry jello. Set aside and allow to cool. When it has cooled slightly, put it in the refrigerator to speed up the cooling process. When it is sufficiently cool, carefully stir in the strawberries. Carefully spread the mixture into a baked and cooled pie crust. Refrigerate at least 3 hours before serving. Serve with ice cream or whipped cream. Or both :)
Options and Tips:
- Make sure the sugar/jello mixture is completely cool before you stir in the strawberries. If it's warm, you risk slightly cooking the strawberries.
- If you think this recipe looks familiar, you're right. I use this pie filling recipe for the strawberry topping on No-Bake Strawberry Cheesecake Dessert.
- Looking for more strawberry recipes? Check out the cheesecake recipe above, as well as Strawberry Cake, Fruity Lettuce Salad, Strawberry Jello Salad, and Yogurt Parfaits.