classic strawberry pie

Today we celebrated Pi Day of the Century. And at Euna Mae's, we did it up right! We served more than 150 slices of pie to customers who came in the shop. And we sold 25 whole pies to folks who bought one to take home to their people. So naturally on Pi(e) Day, I can't let the day go by without sharing one of my very favorite pie recipes ever.

There is nothing like fresh strawberry pie. It tastes like home and summertime. And I've heard so many of y'all say that you don't know how to make one. Well, I'm about to change that! Listen, you can do this! And if you don't have it in you to start with a homemade crust, then you can get a refrigerated crust or even a pre-made shortbread crust. This recipe is simple and it's beautiful. You can also toss in a some fresh local blueberries for even more flavor and color! Any way you slice it, strawberry pie is hard to beat.

Now let me say that this pie is easy and quick to assemble, but it takes T-I-M-E to set up. So this pie isn't one that you whip up when you hear your parents are stopping by in an hour. The filling takes several hours to set up before you can slice it. So just know that. It's important. 

One more thing. This picture was taken when I was testing different pie recipes. I have a variation that includes a custard-y layer below the berries. But I decided I didn't like it as much as just the classic pie. So that little tiny peek of cream in the picture? Nevermind it.

CLASSIC STRAWBERRY PIE

 {makes one deep 9" pie}

One bottom crust using Euna Mae's pie crust recipe, baked and cooled

(or something easier and faster if you must)

2 cups of water

2 cups of sugar

6 Tbsp cornstarch

1 6oz package strawberry jello (not sugar-free)

3 quarts strawberries, sliced in half

zest of 1 lemon

Recipe for homemade sweetened whipped cream

 

In a heavy-bottomed pot, bring the water, sugar and cornstarch to a boil, stirring until thick and clear. Stir in the package of strawberry jello and mix well. Remove from heat and pour into a large glass or ceramic bowl to cool. When the liquid has partly cooled, carefully fold in the strawberries and lemon zest. Add 3/4 cup fresh blueberries if you'd like! Fold carefully until nicely combined. Pour into the pie shell, piling them high in the center, and arranging the strawberries on top to lay tucked in and pretty. Store in the refrigerator until completely cooled and set - usually several hours. Carefully slice and serve with sweetened whipped cream. Mmm. Mmm. Mmm.