A Week of Strawberries - Part III (Homemade Strawberry Pie)

Mama's Fresh Strawberry Pie

Frozen berries for cakes are one thing, and preserves and jellies are another, but strawberry pie? It's probably the first thing that pops into your head when strawberry season rolls around. And honestly? It was my first thought, too, but it's so much nicer to have a strawberry pie that your mom makes while you watch and take notes on the process. Then you eat. With Cool Whip. (Though vanilla ice cream is a perfectly acceptable accompaniment, too, of course!)

We're at the beach celebrating Memorial Day until next Friday (!), and homebaked goodies are always at the top of the list. There are blackberries in the fridge waiting to be turned into cobbler tomorrow - and there was MORE strawberry preserves made tonight - the freezer kind. Ever made those? We have strawberries coming out of our ears!

For those of you who celebrate it, Happy Memorial Day! Enjoy those last strawberries, and bake a pie for the Veterans in your life. I know my grandfather is going to enjoy this one tomorrow!

Mama's Strawberry Pie
By Confabulation in the Kitchen
Makes 1 double-crust pie. (This is a very forgiving recipe. Have fun with it!)

1 quart strawberries
1 cup sugar
2 tablespoons flour
6 tablespoons butter
2 pie crusts

1. Preheat oven to 400 degrees.
2. Mix strawberries and sugar.
3. Bake first pie shell, empty, about 15 minutes or until dough bubbles. (Doing so will help keep crust crisper, or prevent sogginess. Time depends on your dough - fresh or frozen? - and hotness of your oven.)
4. Sprinkle flour over baked shell.
5. Pour strawberry mixture over flour.
6. Cut butter into pieces and arrange over strawberries.
7. Use second pie shell to cover pie completely (with holes to vent), or cut into strips to make lattice crust. Or get creative! It's up to you. ;)
8. Bake pie about 30 minutes or until brown and bubbly. (You may have to protect outer crust with a shield after first 20 minutes or so.)