Fresh Strawberry Pie

 


First of all, I'd like to say how thankful I am to all of our brave, fallen soldiers that have fought over many years for the freedom in our blessed nation!  Most of us will never fully understand the sacrifice that was made for us to live in a free country.  To the soldiers--you are not forgotten!  To the families of the soldiers--Thank you!

On this muggy Memorial Day morning, I'm happy to share with you the strawberry pie that I made this weekend for my family!  I was given this recipe from my mother-in-love just last weekend, and it has me loving strawberry pie, once again.  I have never been a fan of the fake-tasting strawberry gelatin stuff you buy in bags.  I don't like the flavor or texture of that! 

This is different. 

It's a totally homemade filling that reminds me of jewel-toned, sweet strawberry preserves with fresh bits of from-the-patch strawberries that rests in a crisp golden crust!    It's the perfect cool summer dessert with a dollop of fresh whipped cream!

We all enjoyed eating this pie out on the back patio during sunset, while watching all my kittens play at our feet.  

Mr. Cozy lit the patio candles all around and set a comfortable mood for laughter and conversation!  We had such a nice time.  (The mosquitoes were uninvited guests though!)  

I will definitely make this fresh strawberry pie again while the sweet, little strawberries are still in season, because it's just that good.  Welcome back strawberry season with this delicious dessert!

Happy Memorial Day!!!

Fresh Strawberry Pie

1 Pillsbury refrigerated pie crust

1 Qt. strawberries

1 c. sugar

3 Tbsp. cornstarch

Juice of 1 lemon

Roll out your pie crust and put it in the pie pan.

Flute the edges and prick bottom and sides with fork.
(Do a milk or egg wash now.  I did a wash with half n half here, to make the edges a glossy golden brown!)

Bake at 450 degrees for about 10 minutes or until the edges are golden brown .

Wash berries and reserve enough for garnish.  Hull the rest.  Put 1/2 of the hulled berries into a saucepan and crush with a potato masher. 

Add sugar, cornstarch and lemon juice.  

Cook over medium heat, stirring until mixture thickens and becomes translucent. 

Cool mixture.

Cut the rest of strawberries and gently stir into the cooled mixture.

Turn out filling into the 9 in. baked pie shell.

Place in refrigerater for several hours. 

Top with whipped cream and garnish.

I'm linking up with: