Fresh Strawberry Pie

Oh my, strawberry pie! Will someone please make this for me for my birthday?

Any June baby would be honored to feast on this pie on their special day. Personally, I’d take it above cake any day of the week, but especially on my birthday.

I love strawberry rhubarb pie, don’t get me wrong, but for the sheer bliss of strawberries at their peak, you really cannot do better service to them than with this pie.

The filling is simple: sliced strawberries held together with a glaze made from pureed strawberries, low-sugar pectin, cornstarch and lemon juice. Pack those slices into a buttery baked crust, and then decorate the top halved strawberries. The whole thing is prettier than a picture!

Let the pie chill for as long as you can stand it (about an hour), and then dig in without delay.

The strawberries will cling to each other and you’ll be fine cutting the pie into slices, but just a heads up that this pie won’t be as firm and solid as versions made with Jello or gelatin. Expect something in the middle: jammy ripe strawberries loosely held together in a buttery crust. A few will likely tumbled out onto your plate!

Don’t try to make this the day before; it doesn’t do well overnight in the refrigerator. In any case, I doubt you’ll be able to wait that long to eat it!

Fresh Strawberry Pie Recipe

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 3 pounds (about 4 pints) strawberries, hulled
• 3/4 cup sugar
• 2 teaspoons low-sugar or no-sugar powdered pectin (like Sure-Jell)
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 to 2 tablespoons water

Special equipment:

• 9-inch pie plate
• Pie weights

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