Nothing says June like strawberries, I say. It's pretty much the best fruit ever, and it's a real shame the season is so short. Shelle and I have been picking strawberries like it's our job, and we're planning to do so much with them! We'll definitely have our Strawberry Feta Spinach Salad again, it's so much better with fresh berries. And Shelle's already had her favorite - strawberry shortcake. We've been making jam like crazy. This afternoon, though, I made the one thing I wait all year for: strawberry pie.
My mom makes this pie once every June, and I definitely plan to continue this tradition (except maybe make it twice. Or thrice. Four times?) It's a quick and easy pie to whip up, and it goes so well with any kind of summer food. We ate it with corn on the cob and salt potatoes for dinner tonight, just after I finished up the last of my papers for the school year! Now it really feels like summer!
My mom always uses one of the refrigerated crusts she buys in the grocery store, but we went all out and made one from scratch. It doesn't matter what you do, so just pick your favorite crust - the strawberries are the real star here! Start with a quart of berries, which is equal to four cups. Hull and wash them, and then separate out three cups of the berries. Leave these berries whole (unless there are a few that are super large, then you may wish to cut them in half), and lay them in the completely cooled crust. Put the other cup of berries into a pan, and crush them with a potato masher. Add 3/4 cup of cold water, and cook and stir for about four minutes. Add in 1 cup of sugar, 3 tablespoons of cornstarch, and a teaspoon of lemons juice. Make sure to keep stirring, and cook until it's thick and bubbly. Pour the mixture over the whole berries in the crust and you're good to go!
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