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Strawberry Pie II
June 19, 2006

I use a very similar recipe to this from a Farm Journals Pie Book (from 1965). Mine just calls for more berries (1 1/2 qts.) and less water (only 1/2 cup). You crush 1 cup worth of berries and add the water to that. Mix the sugar and cornstarch together (will blend much better) and then bring the whole thing to a boil. Let it boil for 2 minutes until thick and translucent. Add 1 tbs. butter and let it cool before adding to the crust. I find that it avoids getting a soggy crust that way. I would highly (highly, highly, highly) advise never to use store bought strawberries. If you have a farmers market or a pick-your-own place just use those. You'll never get the true flavor of the pie otherwise. I just made this yesterday for Father's Day (made a 10-inch version) and there's none left. Also good to try this with other fruit (I've done raspberries and peaches)

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