There are so many things I like about summer on Prince Edward Island but one of my very favorite things is glazed strawberry pie made with fresh, local Island berries. After I have had a couple of “feeds” of plain berries, sugar, and milk, I am ready for them in other recipes. One of those recipes always has to be fresh strawberry pie.
The strawberry pie recipe below is the one my family has used for at least the past 25+ years. I have no idea what prompted us to start making strawberry pie or where the recipe came from. I just know it has been around for a good long time and I have yet to find any other that matches or beats it.
To make this pie, you will need the freshest strawberries possible and ones that are not overly ripe. A slightly firm variety of berry is best. The berries I used in my pie came from Sarah and Ryan Schofield’s berry farm near Crapaud. They sell their berries at Harvey’s Store in Crapaud Village and their boxes are nicely rounded up, just like we Islanders like to see – a good measure in each box!
Normally, I like to make my own pie crust because I love to make pastry. However, with temperatures soaring well above the 30C mark the past several days, I decided I didn’t have the energy to make a batch of pastry so I opted for a frozen pie shell.
Apx. 1 1/4 – 1 1/2 qts fresh strawberries, hulled, washed, and dried
2 tbsp cornstarch
3/4 cup sugar
1/8 tsp salt
1 tbsp butter
1 tsp lemon juice
1 – 9″ baked pie shell
Hull, wash, and dry strawberries (use a paper towel to gently blot the berries dry). Set aside enough to cover the bottom of the pie crust.
Cut up berries to prepare them for crushing – it’s hard to say exactly how many because berries vary in size and water content. Start with a few berries at a time.
Using a potato masher, crush enough strawberries to make 1 1/2 cups.
Assemble all ingredients.
In medium-sized saucepan, combine cornstarch, sugar, and salt. Mix well. Add crushed berries and stir to blend well.
Place mixture over medium heat and stir constantly until it becomes somewhat clear and it starts to thicken, about 5-7 minutes. Watch that mixture does not scorch as this can easily and quickly happen.
Reduce heat to low, cover mixture, and continue to cook for 5 minutes, stirring occasionally to prevent mixture from sticking to pan. Remove from heat. Add butter and lemon juice. Stir well.
Arrange whole strawberries in baked pie shell. If necessary, fill in any gaps between berries with a few cut-up berries.
Spoon hot glaze mixture over the berries.
Completely cover berries with the glaze.
Place pie in refrigerator and let chill several hours (at least 3 hrs) before serving. Add whipped cream at time of serving and decorate with additional berries as desired.
Yield: Apx. 8 servings
Tips and Notes: This pie is best served the day it is made as the pie crust tends to become somewhat soggy the next day. Leaving the berries whole helps contain the amount of moisture that soaks into the pie crust as cutting the berries up releases their juices and lessens the lifespan of the pie crust.
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