This strawberry pie is my favorite pie, and it's very easy to make. I got the recipe many years ago in North Jersey from the Sussex County Strawberry Farm.
Ingredients
- quart fresh strawberries, hulled: 1 piece
- pie crust, baked: 1 piece (9 inch)
- white sugar: 1 cup
- cornstarch: 3 Tbsp
- water: 0.75 cup
- heavy whipping cream: 0.5 cup
Metric Conversion
Stages of cooking
-
Arrange 1/2 of strawberries in baked pastry shell. Place remaining strawberries in a medium saucepan.
-
Add sugar to the strawberries in the saucepan; place over medium heat and bring to a boil, stirring frequently.
-
Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
-
Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours.
-
Before serving, whip cream in a medium bowl until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
