Here’s a fun fact: Did you know strawberries are a member of the rose family? And that they are an ancient fruit, over 2000 years old? Our cultivated berries started out as wild childs…
Ancient Romans loved strawberries and found them a superior medicinal fruit. Strawberries contain a lot of Vitamin C, among other nutrients. Plus a good amount of fiber.
Today Matt Swaim, Sacred Heart Radio Sonrise Morning Show, talked about strawberries and their significance during Bible days. And strawberries represent the Sacred Heart of Jesus with their heart shape.
And talk about a gift without ribbons. My neighbor across the road, Erin Phillips, invited me to pick strawberries from her berry garden. I could hardly cross the road fast enough!
Now I have strawberries, too, but they’re planted in 2 big pots near the kitchen door for the little ones to pluck as they walk by, and I never get enough at one time to do much with.
My granddaughter Eva helped me pick strawberries, enough for jams and a pie.
Yesterday was jam making day with my family and today was pie day.
So today I wanted to mix things up a bit. I fiddled around with several recipes to come up with the one I’m sharing today.
All of the recipes called for cornstarch. Some called for lemon. Several included strawberry jam. Bingo! I sure have plenty of that.
And I have to say, this strawberry pie recipe has everything going for it: easy to make, beautiful to look at, and a 2 thumbs up in the taste department.
After sitting in the refrigerator several hours, I was able to slice the pie into nice wedge shaped pieces.
SENSATIONAL STRAWBERRY PIE
Seasonal, ripe juicy strawberries are stars here.
You basically cook strawberries with sugar, cornstarch and lemon juice to a jammy consistency, then stir in strawberry jam, though jam is optional. But I think it adds to the thickening power and flavor element of the pie.
After that cools, mix it with more strawberries. That’s it.
Ingredients and instructions pie shell
Whatever suits your fancy – 8-9” plain pie crust, graham cracker, cookie crust.
Crust should be baked and cooled before filling. Can be done a day or so ahead.
6-7 cups strawberries (about 2 pounds), hulled and cut in halves or fourths
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons lemon juice
2 tablespoons or so strawberry jam (optional but good)
Put 2-1/2 cups berries in a pan and smoosh down with a potato masher until berries are crushed. Stir in sugar, cornstarch, lemon juice.
Cook over low heat, stirring constantly so mixture doesn’t burn, until cooked and very thick. You may have to add a bit of water (a tablespoon or so) if it gets too thick to stir. This depends on the juiciness of the berries. It cooks in just a few minutes.
It starts out looking opaque and pinkish, then when done it turns bright red and translucent.
Stir in jam if using. Add remaining berries.
Cool a bit and pour into prepared crust.
Put in refrigerator to set up, several hours or more.
With sweetened whipped cream, of course!
Just beat 2 cups whipping cream with 1 teaspoon vanilla and 4-5 tablespoons confectioners sugar until it’s stiff.
I like to make swirls on pie around edges to decorate it, then pass rest of whipped cream so everyone can add more to their piece.