Last week I was able to purchase 2 flats of fresh, locally grown strawberries from Fresh Fork Market. I was able to order these a day in advance through the Fresh Fork Market Canning Club on Facebook. Normally our family goes strawberry picking at a local farm, but our schedule this year prevented this from happening. I was thrilled to still be able to enjoy fresh strawberries. In addition, from my 16 quarts of strawberries, I froze strawberries for smoothies year-round, made strawberry freezer jam for the year and froze a dozen pints of strawberry shortcake topping for great-tasting desserts in the middle of winter.
My first strawberry project involves making our favorite strawberry pie. We have one recipe we turn to every year. This recipe, given to me by my sister-in-law in 1988, includes a cookie-like crust you mix right in the pie pan. Here’s the basics if you want to try it:
- 1 1/2 cups flour
- 1 tsp. salt
- 1 1/2 Tbsp sugar
- 1/2 cup oil
- 2 Tbsp. milk
Mix this together in a 9-inch pie plate ( I use a fork.) Press out with fingertips to form a crust. Prick with a fork. Bake for 15-18 minutes at 425 degrees.(15 minutes is usually enough.) Cool.
- 1 cup water
- 1 cup sugar
- 3 Tbsp. cornstarch
- 2 Tbsp. white corn syrup
- pinch of salt
While the pie crust is baking and cooling, boil these ingredients in a medium saucepan until the filling becomes clear and thick. Remove from heat and immediately stir in 2 Tbsp. strawberry flavored gelatin. Allow this to cool.
To cooled filling, add 1 quart fresh strawberries, sliced in half.
Pour strawberry mixture into crust and refrigerate until completely cool and set. Top with whipped topping and fresh strawberries if desired. This pie is absolutely delicious – enjoy!