Fresh strawberries never last long in my house so I have to make this pie before the kids find them! This was Grandma Ruth Eckert’s recipe and it has become my very favorite fresh strawberry pie recipe. It really lets the fresh berries take center stage.
Of course this pie tastes best with local grown strawberries but this year, strawberries are running later than usual! In our pie crust making class this past Saturday, we decided to give it a try with California berries. The recipe was a big hit with our cooking class. We used Eckert’s premade pie crust shells from our freezer and followed the baking directions on the package. Then, we topped the pie with homemade whipping cream. Frozen custard would be great as well.
I am planning to make Grandma Ruth’s pie again when our local berries are ready for sale this coming Saturday. I hope you enjoy it!! (Warning: you will not have leftovers!!)
Ruth’s Glazed Strawberry Pie
2 full pints hulled and washed whole strawberries
1 cup sugar
4 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 (9-inch) baked pie shell
Whipped Cream for garnish
Use a potato masher and crush 1 pint of strawberries in a medium saucepan. You should have about 1 ½ cups of crushed berries. In a small bowl, stir together sugar and cornstarch; add to crushed berries in saucepan. Cook over medium heat, stirring until thickened and clear, about 4 to 5 minutes. Add lemon juice. Cool about 15 to 20 minutes. Slice remaining 1 pint of strawberries. Add to cooled strawberry mixture. Pour into baked pie shell and chill until set about 1 hour. Top with whipped cream and serve.
Makes: 6 servings.
Note: Pie is best served the day it is made or the crust can get soft.
Eat Well, Angie Eckert