The organic strawberries in the bed are ripe and its time to make a strawberry pie.
Luckily, there was a pie crust waiting in the freezer. After rolling it out and placing in a 9 inch pie plate, it is ready to be baked.
Poke holes in the bottom and…
The organic strawberries in the bed are ripe and its time to make a strawberry pie.
Luckily, there was a pie crust waiting in the freezer. After rolling it out and placing in a 9 inch pie plate, it is ready to be baked.
Poke holes in the bottom and sides of the crust, and then lay in a piece of parchment paper and some dried beans to weigh the crust down and prevent it from puffing up. You could also use pie weights if you have them.
Bake at 400 degrees for 20 minutes. While the pie crust is baking, its time to go outside and pick the berries. This 4 x 8 strawberry bed has been producing for 3 years. We get one or two nice harvests in early summer, then a constant but smaller supply of berries for a few more months. Last year we picked our last berry in November!
The berries are rinsed and sliced until the pie crust is cooled and ready to fill.
The crust is done. The dry beans will be saved for the next time.
Now to make the glaze. Add one cup of water to 3/4 cup sugar and 3 tablespoons corn starch. Bring to a boil on low heat stirring constantly, until the liquid begins to clear and thicken. This takes some patience, but too high of heat will cause lumps. After about 10 minutes, the glaze is thickened. Remove from heat and add 3 tablespoons of strawberry jello powder and stir until dissolved. Let cool for about 15 minutes.
Finally, add the strawberries to the pie shell and pour the cooled glaze over the top. Refrigerate until after supper!
Nothing beats the flavor of strawberries, picked at the peak of ripeness...made into a fresh strawberry pie. So good... it doesn't even need whipped cream.
