Strawberry Pie Recipe
In Vermont, our growing season is rather short lived. Those of you down south are enjoying fresh fruits and veggies long before we can even put our vegetable gardens in. One of the first fruit crops we get to enjoy here are strawberries and I look forward to it every year. We generally go strawberry picking and then I freeze what we picked to last us through the season until next year. I love using strawberries in a variety of different recipes but strawberry pie is one of my all time favorites. This strawberry pie recipe comes from the cookbook Edible Brooklyn.
- 2 prepared 9 inch pie crusts
- 4-5 cups hulled strawberries, sliced
- 1 cup sugar
- juice from one lemon strained
- ⅛ tsp salt
- 2 tablespooons flour, heaping
- 2 tablespoons butter, cut in little pieces
- Preheat the oven to 350F. Place the bottom pie crust in the pie plate.
- In a medium bowl, combine the fruit, sugar, lemon juice, salt and flour and heap the mixture into the pie shell.
- Dot the fruit mixture with utter and gently cover the pie with the second crust. Crimp the edges to seal. Using a sharp paring knife, make 5 2 inch slashes in the top of the pie crust to allow the steam to escape.
- place the pie in the oven on top of a cookie sheet to catch spills, and bake for 60-70 minutes. Keep an eye on the crust for the last 15 minutes to make sure it doesn’t get too dark. If it starts to brown, cover the top loosely with aluminum foil. Once the juices begin to bubble out the sides of the tin, you’ll know it’s done.
- Serve the pie warm, topped with a scoop of vanilla ice cream.