Sun warmed strawberries right out of the garden are the best thing you can put in your mouth all summer, but when there is no garden large enough you sometimes have to turn to the produce aisle. These strawberries tend to need a little help, boost their strawberry flavor to the next level to make it like they came from the garden, this pie is just the thing. The short cooking time enhances the strawberries, brings out their deeper flavor while the sugar sweetens them as if they were picked at their ripest. Once the filling is cooked it’s poured into a flakey pie crust, chilled for a few hours and then served with pillowy soft whipped cream.


Fresh Strawberry Pie


  • ¾ c sugar
  • ¼ c cornstarch
  • zest and juice of ½ a lemon
  • pinch of salt
  • 1 qt or 2lb strawberries
  • baked pie crust
  • whipped cream for serving


  1. In a medium pot mix together the sugar and cornstarch, add the lemon zest and juice and salt.
  2. Hull all the strawberries, chop half of them into small pieces and place them into the pot pot, slice the other half of the berries in half or the larger ones into quarters, set aside.
  3. Turn the heat on to medium and cook the strawberry mixture for 10 minutes or until the liquid has thickened, remove from the heat.
  4. Add the sliced berries, stir to combine everything and pour into the baked pie crust, arrange some of the larger slices of berries on top of the pie so it looks pretty.
  5. Let cool till the pie is about room temperature, then refrigerate for at least 4 hours before serving.
  6. Serve with soft whipped cream.

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