We had company last week…well really not company…more like family!  When this young man visits I like to make his favorite dessert – Strawberry Pie.

This isn’t your normal Strawberry Pie.  You don’t cook it and you don’t use jello!  I haven’t used jello products in over 20 years – yucky when you learn what’s in them.
This pie requires 3 pounds of berries and truthfully I always buy 4 lbs and usually don’t have much left over.
Ready for the recipe?
You’ll need a baked pie shell.  Please..please..please tell me you don’t buy those pre-baked or frozen pie dough things from the grocery store…have you read the ingredients?? Tastes like cardboard and tough….
Search this blog and find my recipe for my grandma’s no fail pie crust.  Take 15 minutes and make 4 pie shells.  I double it and can put 8 balls of dough in the freezer.  They keep wonderfully!  Take out a frozen ball of dough in the morning – and you can bake your pie shell by noon.  Flaky, wonderful, goodness!
Fresh Strawberry Pie
Wash and stem your berries.  Set aside 6 ounces of berries.  I use the not-so-pretty ones or the really huge or tiny ones.  Put in a food processor and process until they become a smooth puree. You should have 3/4 cup puree.  You need that much so don’t be stingy.
Whisk 3/4 cup sugar, 2 tbsp. cornstarch, 1 1/2 tsp. Sure Jell (PINK BOX) & a pinch of salt in a sauce pan.  If you use the Sure Jell in the yellow box this will not work!  You have to use the Sure Jell in the pink box.
 
Add berry puree and cook over medium to high heat.  Stir constantly so it doesn’t scorch.  Make sure you get all of the sugar mixed in. Bring to a full boil and boil for about 2 minutes.  Transfer to a large bowl to cool down and stir in 1 tablespoon of fresh lemon juice (do not use the bottled stuff!).
Make sure you have 2 pounds of berries left – leave them whole.  When the glaze cools down to room temperature, pour over the fresh berries and toss very lightly to coat. Pour into pie shell gently. Carefully turn the berries around until all of the pointed ends are facing up.  This is fun….think finger painting only you can lick your fingers at the end…I give permission..make sure the kids are outside.
Make sure berries are evenly in shell, no gaping holes…in other words make sure the pie looks pretty! Refrigerate about 3 hours and serve the same day.
Make some homemade whip cream (don’t even talk to me about cool whip – read those ingredients…look up the words you don’t understand!) And place a dollop on each slice of pie.
NOTE:  This pie does not set up like jello – the sauce helps to hold it gently in place but it will still fall a bit as you slice it.  But the flavor….oh the flavor!!  It is absolutely the best strawberry pie I have ever made!
Make one and let me know what you think…quick before the strawberries are gone!

Blessings,

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