Summer is a fun time for food and good eats. I grew up in Tennessee and loved going to Shoney’s restaurant for fresh strawberry pie. You know the one – a gooey glaze filled with fresh strawberries in a simple pie crust. I remember in my 20’s living in Nashville and driving like a mad woman to Shoney’s late one night because I had to have a piece of pie.
I really don’t like the stuff you can buy in stores to glaze your own pie. They’re filled with artificial colors and flavors with too much sugar. I’ve seen recipes online calling for 2 cups of sugar and a box of flavored gelatin. Nope that’s really too sweet for me. I still love strawberry pie, but I want a smarter, healthier piece of pie. One that tastes as good as it looks without upsetting my body.
Use your own recipe for the crust or buy one. Homemade is always better but not all of us are pastry chefs. I’ll admit my pie crusts leave a lot to be desired. My neighbor Vickie is a pie-crust Queen. Whether you buy pie dough or make homemade, you will need to bake the pie shell. This takes 20 to 30 minutes. Use a fork to prick the bottom of the pie shell to prevent the dough from bubbling up when baking. Add some aluminum foil or parchment paper to the bottom then weigh it down with rice, dried beans or pie weights. Bake until golden then remove the foil or parchment and brush the entire shell with egg wash and bake a little longer. The egg wash helps make the pie shell shiny and golden, and it also seals the bottom of the pie shell. This prevents the strawberry filling from making the crust soggy. Cool the pie shell before filling.
Use organic when available
- Pie crust
- 2/3 to 3/4 cup sugar
- 1/4 cup cornstarch
- 5 cups fresh strawberries washed, hulled & quartered (24 oz)
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tbsp lemon juice
- Bake pie crust
- Let crust cool
- Place 2 cups strawberries in a pot and smash until chunky
- Add sugar, salt, cornstarch, lemon juice, vanilla extract, & almond extract
- Taste and adjust sugar if necessary
- Bring to a simmer over medium heat
- Stir occasionally until thick about 3 to 5 minutes
- Remove from heat
- Let cool
- Fold in strawberries
- Spoon into pie shell
- Store in refrigerator until set at least 2 hours
- Serve with whipped cream
- Decorate with whipped cream and berries (optional)
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