Oh, July! I love your summertime goodness and all the wonderful berries you give us. Especially Strawberries!
I came across some really fragrant, bright, strawberries today, and thought a fresh strawberry pie would be nice. It’s hot, it’s summer, very little cooking needed… so why the hell not?
I prefer a graham cracker crust.. sometimes a shortbread crust, but it’s your call. Try out my version of graham cracker crust with turbinado sugar. I like the flavor and crunch and think it;s perfect with a fresh berry pie. Hope you do too!
Graham Cracker Crust
2 cups graham cracker crumbs
2/3 cup turbinado sugar ( I like the light caramel flavor and crunch. Use Brown Sugar as a substitute if needed)
1 1/2 sticks unsalted butter, melted
Mix the crumb and sugar together in a bowl. Add the melted butter, and mix until moistened. Press into the bottom and sides of a deep dish pie plate. Bake 375 degrees 10 minutes. Remove and cool completely.
Strawberry Pie Filling
6 cups fresh ripe strawberries (2 cups mashed, 4 cups halved-quartered-and whole)
1 1/2 cups sugar
1 cup water
5 tablespoons cornstarch
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
pinch of kosher salt
- In a bowl with a hand masher or wooden spoon, mash 2 cups of the strawberry. Mashed enough to extract juice and well… mashed.
- Add the mashed strawberry, sugar, lemon zest, cornstarch, and water to a saucepot. Slowly bring to a boil then down the soft simmer to thicken. Stir in gently the vanilla extract and salt. Remove from the heat and cool for about 15 minutes.
- I like random cuts ion berries in my strawberry pie. Some of the berries whole, the larger ones quartered, and fairly normal sized berries sliced thick. Figure all that out with the berries you have and mix with the cooked berry filling. Let cool to room temp.
- Pour the filling into the graham cracker pie shell. Arrange the berries like you do, and chill the pie. The pie is best served cold! Enjoy!