Thursday, June 14, 2012


The first bite of a June strawberry is like new blood in the veins. There is only one thing to do.
Storm your local berry patch and buy them by the flat. Proceed to kitchen for to make fresh STRAWBERRY PIE to celebrate berry season!

June Strawberry Pie

Whisk together:
1.5 C flour
1/2 tsp salt
Mash together with 1/2 C butter and 3 Tbsp cream.
Press into a pie pan and bake at 400 degrees for 15 minutes.

Trim the tops off of 6 cups fresh strawberries.
Reserve 4 cups in a bowl, and pour the other two cups into a blender. Puree them.

In a saucepan combine:
1 C sugar
1/4 C cornstarch
1/8 tsp salt

Whisk in 1/2 C water

Stir in the pureed strawberries and 2 Tbsp lemon juice.
Bring to a simmer and cook for 1 minute. Put half the reserved bowl of strawberries into the crust. Pour half of your pureed mixture over them. Top with the other half of reserved berries, and lastly the rest of the pureed mixture. Chill for 4 hours to set. Serve with GENEROUS dollops of freshly whipped cream.

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