Strawberry Pie

Just in time for the 4th of July, here’s Jo Bailey’s Strawberry Pie!

1 9″ pie shell, baked (I baked mine in the toaster oven. Cover your pie shell with foil when you bake to avoid burning the crust.)
1 quart fresh strawberries
3 tablespoons cornstarch
3/4 cup sugar
1 cup water
whipped cream

1) Jo says to crush 1 cup berries with a potato masher, but I just sliced mine I couldn’t find the masher. Regardless, you want to make the surface area of the berries larger so they can cook easier. After crushing or slicing, cook with water for 2 minutes.

2) Blend sugar and cornstarch first, then add to berry juice (Jo says you can strain the pulp at this point if you want it to be prettier, but I didn’t do it for my pie I made here).

3) Cook over medium heat until the glaze is thick and clear.

4) Spread a small amount of glaze in pie shell. Arrange remaining berries on shell.

5) Add rest of glaze.

6) Chill 3-4 hours.

7) Top with whipped cream.

(Dave got the first piece and was super excited.)

Hope you guys enjoy! Don’t forget to visit us at the farmers’ market soon!

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