Fresh Strawberry Pie

Strawberries ripen on local farms in South Alabama to juicy perfection in June. My mother's pie recipe celebrates the season with fresh strawberry filling topped with a small amount of cooked puree and whipped cream. Add fresh mint for a full-flavored summertime treat. For best results, weigh the strawberries.
Prep filling: 20 minutes Yield: 6 servings Pan: 6-inch pie plate Difficulty: easy

Ingredients

Pie Pastry

6-inch prebaked pie pastry, cooled

Fresh Strawberry Filling

  • 1 cup fresh strawberries, hulled and sliced (166g after preparation)

Cooked Strawberry Filling

  • 3/4 cup fresh strawberries, hulled (125g after preparation)
  • 6 tablespoons (78g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon fresh mint, minced (optional)

Whipped Cream Topping

  • 1/2 cup heavy whipping cream, very cold
  • 1 teaspoon granulated sugar

Directions

  • Prepare and prebake a 6-inch pie pastry. Let it cool on a wire rack.
  • Wash, hull, and slice 1 cup strawberries; measure or weigh and set aside.
  • Wash, hull, and measure or weigh 3/4 cup whole strawberries. Place the whole strawberries in a blender or smoothie cup with 6 tablespoons sugar and cornstarch. Puree the mixture lightly until only small pieces remain (see "Tips").
  • In a small, heavy-bottomed saucepan, cook the strawberry puree over medium heat until the mixture is thick and translucent, about 3 minutes; stir constantly to prevent scorching. Remove the pan from the heat and stir in fresh mint, if using.
  • Arrange the sliced strawberries in even layers in the pie pastry. Spoon the slightly cooled puree over the top and spread it to the sides of the pastry. Let the pie cool to lukewarm and then chill it completely, uncovered.
  • To prepare the topping, use an electric mixer at high speed to beat the heavy whipping cream until soft peaks form. Add 1 teaspoon sugar and continue beating the cream until stiff peaks form. Spread the whipped cream evenly over the top of the chilled and set pie; slice and serve.
  • Store the pie covered in the refrigerator for up to 4 days.

Tips

  • Do not puree the strawberry mixture to smooth consistency.
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