My favorite dessert growing up was my momma’s strawberry pie, followed closely by her amazing chocolate pie. Cakes, bars, cookies, sure those are great, but there’s just something about a pie that pulls at my heart strings. The sweetness of the filling balanced with the savory buttery crust sends me over the edge. Now that’s a dessert!
Every late spring/early summer, I would look forward to Father’s Day because it would coincide with strawberry season, which meant my mom would make a fresh strawberry pie to take to the big family get together with my grandparents, aunts and uncles, and cousins. Without fail, this was my mom’s signature dish for Father’s Day. Sometimes if we were especially lucky, she would make an extra pie that we could keep at home.
Truthfully I don’t have a huge sweet tooth. To this day we don’t eat a lot of sweets in my home. We mainly save them for special occasions like birthdays and holidays. In fact, there is only one other dessert recipe on this blog which is a mock peach sorbet, which consists of frozen peaches blended with maple syrup. Can you even call that dessert? I guess so.
My husband DOES have a sweet tooth and feels the same way about pie that I do. I don’t think he’s met a pie he doesn’t like, so this year on Father’s Day I decided to make him a fresh strawberry pie as a nod to Father’s Days of old in my childhood. It would have been a crime not to! I had a quart of freshly picked strawberries from our garden that were just begging to made into a sweet and delicious pie. It was actually THE END of the strawberries in my garden, which meant it was now or never. I decided not to fight it. Strawberry pie time!
Let’s just say I had a very happy husband on my hands. We made a feast of it. I know the way to my man’s heart…his stomach! He’d rather have a big dinner than fancy gifts any day, although we did buy him a new wallet and of course the kids showered him with their homemade creations.
This pie is best topped with fresh REAL whipped cream. Please don’t top it with cool whip or something out of an aerosol can. Real whipped cream is just too easy to resort to the fake stuff. Pour some fresh cream into a mixer, and beat until it forms stiff peaks. Add a little organic powdered sugar if you desire some added sweetness, but it’s certainly not necessary. The strawberry pie is sweet on its own.
Now hurry before the season is over and make some pie! If it’s already over in your area, pin this for next year. I promise you’ll love it.
- 1¼ cups organic unbleached flour
- ¼ tsp sea salt
- 6 T butter
- 3 to 4 T cold water
- 1 quart strawberries
- 1 cup water
- 1 cup organic cane sugar
- 3 T organic cornstarch
- For the pie crust...
- Stir together flour and salt.
- Cut in butter until it resembles cornmeal.
- Add water and mix until it is a shaggy dough. Turn out onto counter and knead until it forms a ball. This can also be done in a food processor.
- Roll out dough on a lightly floured surface until it forms a 12 inch circle.
- Place in a 9 inch pie plate.
- Fold under the edges and flute.
- Prick the entire bottom and sides.
- Chill in freezer for a few minutes.
- Bake at 450 degrees for 10-12 minutes or until golden brown.
- For the filling...
- Cut up 1 cup of strawberries into small pieces. Cut the remaining strawberries in half or quarters if they are particularly large.
- Mix sugar and cornstarch in a saucepan.
- Stir in water slowly until smooth.
- Add the 1 cup of cut up berries and cook over medium heat. I like to mash them with a potato masher too.
- Stir with a whisk constantly until mixture is thick and has a clear shiny look to it. This will happen after several minutes of boiling.
- Let cool and stir in remaining berries.
- Pour into baked pie crust and chill until firm.
- Top with fresh whipped cream when serving.