One of the greatest things about summer is the abundance of fresh berries. Strawberries are my absolute favorite, and I love to eat them in all forms. One thing that I’ve never attempted, though, was a strawberry pie. I’ve always made blueberry and apple, but never strawberry!
I found myself with an abundance of fresh strawberries last week, so I decided to attempt my first strawberry pie, and it turned out fantastic.
I get lazy sometimes so I didn’t make my own pie crust, and I made a few changes to the recipe that I found online. I added some corn starch to make sure the filling thickened up, and I omitted some of the sugar – I’m not a fan of overly sweet fruit pies.
Here’s the recipe!
Summer Strawberry Pie – adapted from THIS recipe
2 (9 inch) unbaked pie crusts
1 cup white sugar
1/3 cup all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
4 cups fresh strawberries
- Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
- Mix together sugar, flour, cornstarch and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan. Cover with top crust, and cut slits in the top. Seal and flute the edges
- Bake for 35 to 45 minutes, or until the crust is slightly browned.