“One must ask children and birds how cherries and strawberries really taste!”- Johann Wolfgang
Strawberries…I don’t know if we had too much rain fall this year or what happened but the strawberries that are grown locally have been utterly disappointing! I look forward to big, juicy, red berries, the kind that stain both your mouths and fingers red. Instead I have only seen small, mushy ones that smush in a spongy way when you pick them up! Ew.
A couple of friends and I cooked dinner for each other the other evening (good food, good company and the most adorable four year old boy I have ever met!) and I was in charge of dessert. Wanting to make something special with a summer touch, I thought my mothers fresh glazed strawberry pie would be perfect. The conquest of finding decent berries took me to three different stores..THREE! That is crazy for the east coast. After the third stop I finally succeeded (the berries did not beat me that day!). I made my crust and baked my pie and everyone seemed to enjoy it! I would give you the crust recipe but then I would have to kill you…it’s my mom’s and it is thick and flaky and wonderful every time (if you do not over do it with the mixing).
As for the filling, simple as can be…
-Fill a baked pie shell with washed and halved berries. In a sauce pan pulverize 1 cup of strawberries to a fine mush (potato masher works perfect, also a great stress reliever!). Add 1/2 cup H20 and simmer on medium for 5 minutes. In a separate bowl combine 3/4 cup of white sugar and 1/4 cup corn starch and whisk them together. Pour into mix on stove and heat/stir until mixture is thick and clear. Take off heat and mix in 1 tsp of lemon juice. Pour this mixture over berries in shell and chill for at least 2 hours. Voila! Perfect East coast dessert for a perfect East coast summer evening!