I gave a shout out to Spooner Farms delicious strawberries in this post. Because I simply mentioned them and left you with such a cliff hanger I decided to show you what I did with the strawberries! First, I took the stems off and washed the berries. Then I took half and froze them so I can have local strawberries anytime I want, mostly in the form of smoothies. I also decided to use the second half and make a classic strawberry pie! It was slightly sweet, very fresh and so refreshing on a warm summer day.
I love the bright red color and the sweet strawberry flavor.
Such beauties! Notice the berries in the back on the baking sheet. Those are ready to be frozen. Just arrange on parchment paper and freeze.
First, cook down the strawberries by putting them in a pan over medium heat with some sugar. Smash them while they cook at a low boil.
Once you have the consistence you want (I like it smooth with a few chunks of berries) add the cornstarch and water mixture.
Cook for a few minutes until the mixture becomes thick. (Don’t worry the white color goes away)
When it’s thick it becomes glossy and will coat the spoon
See how thick!
Save a few strawberries and cut them in half to line the bottom and top of the pie.
Pre-bake your pie crust (homemade or store bought)
Add a little cinnamon and fresh squeezed lemon juice to the strawberries and more sugar if needed and stir until combined.
Once the pastry shell has cooled line the bottom with fresh strawberries.
Fill the pie and top with a pretty berry design
Don’t forget the whip cream!
1 pre-baked pie shell
1 pound strawberries (stems removed, washed and chopped)
1 cup sugar
1 tbsp fresh squeezed lemon juice
2 tsp cinnamon
1/2 cup water
2 tbsp corn starch
whip cream (fresh or store bought)
Pre-bake pie shell according to directions. Allow to cool. Line bottom with fresh strawberries. In a sauce pan cook 1 pound of chopped strawberries with sugar at a low boil until broken down. Mash with a potato masher as necessary. Once desired consistency is achieved add cornstarch mixed with water to the pan. Stir constantly until thick. Add cinnamon, fresh lemon juice and more sugar (if necessary) and cook until well incorporated. Remove from heat and allow to cool slightly. Add to pie shell and refrigerate until firm (at least 2 hours). Serve with whipped cream once cold and firm or up to a couple days later.