What do you do when a kind neighbour gives you a morning’s work with his trusty backhoe, helping out with your backyard landscaping
mess project? You make him a fresh strawberry pie, of course.
We started prepping for this dessert back in March when we learned how to blind bake a pie crust. I knew June would bring small local strawberries that were red to the core and as sweet as can be, and when that time came, I wanted to be able to serve them up in a fresh strawberry pie. I wanted it to be uncomplicated – no gelatine or cornstarch – just our beloved strawberries in pie form.
And what is the fun of making a pie or two if you can’t share them? So I did with my neighbour; and again, here with you today.
This 3-ingredient fresh strawberry pie is about as simple as it gets. The berries are front and central, lightly sweetened with homemade apple jelly, not swimming under a gloopy artificial sauce. They are mounded high in a flaky, blind baked crust and the dessert is served with soft whipped cream or à la mode. Your choice.
Grab a fork; let’s dig into this easy recipe.
This pie is completely different than your classic double crust, strawberry rhubarb pie. It appeals to the strawberry shortcake side of you, while still remaining a pie. Strawberry shortcake is great and all, but there’s something elegant about bringing a pie to the table.
Pie says celebration, whether it is for Father’s Day, Sunday dinner, or one of those numerous June events. How is this month so packed with birthdays, showers and parties? It must have something to do with strawberry season. Well my dessert is sorted; I already have 2 pie crusts in the freezer ready to go.
Speaking of pie dough, my Rich Pie Crust holds up very well to the juicy berries. Many versions of fresh strawberry pie call for a graham cracker crumb crust, but I don’t like the way it disintegrates when you serve the pie. A blind-baked crust is a bit of work (well compared to the utterly simple filling) but the crust can be done in advance and kept, wrapped in plastic, until you are ready to assemble the pie.
Use only the ripest, sweetest strawberries in this pie. And be sure to share it with someone you love.
|3-ingredient Fresh Strawberry Pie|| || |
- 1 blind baked pie crust
- 9 cups small ripe strawberries, hulled
- 1/3 cup apple jelly
- Have ready a 9-inch baked pie crust.
- Wash strawberries under cold running water and drain well. Dry on a tea towel or paper towel, then transfer the berries to a large bowl.
- In a small sauce pot, warm apple jelly until it is runny. Whisk it to eliminate the lumps.
- Pour the syrup over the berries and toss them gently to coat completely.
- Mound the berries up high in the pie shell. Refrigerate for at least one hour and up to 6 hours.
- Serve with plenty of sweetened whipped cream.
What is your favourite summer fruit pie?