Ah, the joys of strawberry season! As the air grows warmer and the days stretch longer, there’s nothing quite like the tradition of whipping up Mom’s Old-Fashioned Strawberry Pie. This recipe, a staple at our family gatherings throughout spring and summer, holds a special place in my heart. Last year, during a particularly vibrant strawberry harvest, I found myself in the kitchen, the afternoon sun streaming through the window, meticulously arranging the juiciest, ruby-red strawberries into the golden crust of this beloved pie. It’s not just about following the steps; it’s about recreating those warm, laughter-filled moments of summers past.

A Slice of Nostalgia

Mom’s strawberry pie isn’t just a dessert; it’s a trip down memory lane. Every bite is infused with the sweetness of freshly picked strawberries and the love of generations. As you slice through the rich, luscious glaze and hear the slight crunch of the perfectly baked crust, you know you’re about to indulge in a treat that’s as timeless as it is tasty.

Ingredients:

• 1 9-inch deep-dish pie crust, baked
• 6 cups fresh strawberries, hulled and halved, divided
• 1 cup sugar
• 3 tablespoons cornstarch
• ¾ cup cold water
• ¼ teaspoon salt
• Optional: Few drops of red food coloring
• Optional for serving: whipped cream or vanilla ice cream

Instructions:

Prepare the Crust:

1. If using a store-bought frozen pie crust, thaw it for 15-20 minutes, prick all over with a fork, then bake in a preheated 400°F oven for 11-14 minutes until lightly browned. Let it cool completely before filling.

Make the Glaze:

2. In a small bowl, mash 1 cup of the strawberries; set aside.
3. In a saucepan, combine the sugar, cornstarch, cold water, and salt. Stir in the mashed strawberries.
4. Bring the mixture to a boil over medium heat, stirring constantly. If using, add the food coloring. Continue to cook and stir for about 3 minutes, or until the mixture is thick and clear.
5. Remove from heat and allow the glaze to cool for about 10 minutes.

Assemble the Pie:

6. Arrange the remaining 5 cups of strawberries in the cooled pie shell. Try to place the cut sides down for a more appealing presentation.
7. Spoon the cooled glaze evenly over the strawberries, ensuring each one is coated.
8. Chill the pie in the refrigerator for 1-2 hours to set the glaze.

Tips:

• Berry Selection: For the sweetest pie, use the freshest and ripest strawberries you can find. Avoid frozen berries as they tend to release more water.
• Serving: This pie is best enjoyed the same day it’s made to prevent the crust from becoming soggy.

Variations:

• Crust Options: While a traditional pie crust works wonderfully, a graham cracker crust can offer a delightful crunch and flavor contrast.
• Berry Variations: Feel adventurous? Mix in a few raspberries or blueberries for a multi-berry treat.

FAQs:

1. Can I make this pie with other fruits? Yes, this recipe works well with other berries or sliced peaches for a different twist.
2. How can I prevent the pie crust from getting soggy? Coating the bottom of the crust with a thin layer of chocolate or almond paste can help create a barrier against the juices.
3. What’s the best way to store any leftovers? Cover the pie loosely with plastic wrap and refrigerate for up to 2 days, though the fresher, the better.
4. Can I use a sugar substitute in the glaze? Yes, you can use an equal amount of a granulated sugar substitute that measures like sugar for cooking.

Serving this strawberry pie is more than just offering a dessert; it’s about sharing a piece of family heritage, a sweet embodiment of seasonal joy. Whether topped with a dollop of whipped cream or a scoop of vanilla ice cream, each slice is a celebration of simple, exquisite flavors that evoke the essence of summer.