As much as I’m obsessed with salads and all things clean eating, I really think a little indulgence is part of every healthy lifestyle. How can I not follow that principle with a pastry chef for a mom? I decided to team up with her this summer to bring you a series of homestyle pie recipes that will feature fresh, peak-season fruits. We’ll bring you a new pie recipe every other Sunday between now and Labor Day. That’s 8 incredible pie recipes coming your way! Oh yes. This is gonna be fun, guys.
Since the strawberries have finally gotten sweet and juicy, the choice of which pie to do first was a no-brainer! I love this one because it’s full of the fresh, whole fruit. The pie crust gets baked on its own and then a sweet and glossy sauce is made using fresh strawberry juice as the base. Heaps of fresh strawberries get poured into the crust, the strawberry sauce gets drizzled on top, and a little whipped cream tops the whole thing off! It’s sweet and luscious and perfect for hot summer nights.
- 1 pie crust, baked to golden brown and cooled (you can use a prepared pie crust or make your own like we did, I love Barefoot Contessa’s crust recipe)
- 1 quart fresh strawberries, hulled
- 2 c. water
- 1 c. sugar
- ¼ c. strawberry gelatin (vegan brand if desired)
- 3 T. cornstarch
- 3 quarts fresh strawberries, hulled
- whipped cream (optional)
- In a large saucepan, bring 1 quart of hulled strawberries and the 2 c. water to a boil. Boil until the strawberries lighten in color and begin to fall apart. Mash the strawberries to release more of their juice. Strain the liquid from the strawberries and return the strained liquid to the pot.
- Add the sugar to the strawberry juice and stir over medium heat until the sugar is dissolved.
- Stir in the strawberry gelatin and return to a boil.
- Dissolve the cornstarch in a couple tablespoons of cold water, then add it to the strawberry sauce and stir quickly to incorporate.
- Boil the mixture over medium heat until the sauce goes from being cloudy to clear, about 5 minutes.
- Set the sauce aside to cool and thicken.
- Once the sauce has thickened, pour about ½ c. of it into the bottom of the baked pie crust.
- Place the 3 quarts of fresh strawberries over the crust, arranging them to your liking.
- Take the remaining strawberry glaze and pour it over the berries so that every berry is glazed.
- If using whipped cream, pipe an edge of it around the pie or place dollops around the edge.
- Chill until ready to serve!
My family and I couldn’t get enough of this pie. This now ranks in my top 3 favorite pies (along with strawberry rhubarb and peach cobbler of course). After we had some for dessert, my whole family went back for second helpings a couple hours later. And I’m kinda sitting here dreaming of third helpings. It’s that good.
My mom and I are really excited about this series! Pies are such a huge part of American food culture, especially in the South, and I couldn’t think of a better way to celebrate the season than with a parade of pies. Let us know if you have any requests, we’d love to have reader input into what flavors to do next! What’s your favorite pie?